Fudgy Ginger-Nut Meringues


Preparation info

  • Difficulty


  • Makes about



Appears in

Crisp on the outside, gooey on the inside, and with a surprising hit of ginger, these cookies keep well in a cookie tin if they don’t get gobbled up the day they are baked. These embellished meringues are naturally gluten free.


  • 4 oz (125 g) bittersweet chocolate, chopped
  • 2 large egg whites, at room temperature
  • teaspoon cream of tartar
  • ½ cup (4 oz/125 g) sugar
  • ½ teaspoon pure vanilla extract
  • teaspoon kosher salt
  • ¾ cup ( oz/105 g) hazelnuts, toasted and coarsely chopped
  • cup (2 oz/60 g) finely chopped crystallized ginger


  1. Preheat the oven to 325°F (165°C). Line a large baking sheet with parchment paper.
  2. In the top of a double boiler set over (not touching) simmering water, place the chocolate. Stir until melted and smooth. Remove from over the water and let cool slightly.
  3. In a stand mixer, beat the egg whites on medium speed until frothy, about 2 minutes. Add the cream of tartar and beat on medium-high speed until soft peaks form, about 2 minutes. Gradually add the sugar, 1 tablespoon at a time, beating until the whites are stiff, about 3 minutes. Beat in the vanilla and salt just until incorporated. Using a rubber spatula, gently fold in the hazelnuts and ginger, followed by the melted chocolate, leaving some white streaks of egg white for a marbled appearance.
  4. Dab a bit of the batter underneath the corners of the parchment paper to secure it to the baking sheet. Immediately drop the batter by rounded tablespoons onto the prepared baking sheet, spacing them about 1 inch (2.5 cm) apart.
  5. Bake the cookies until dry and crisp on the outside but still soft inside, about 10 minutes. Let the cookies cool on the baking sheet on a wire rack for 10 minutes then gently transfer them to wire racks to cool completely. Store in an airtight container at room temperature for up to 5 days.