HomeFood & DrinkRecipes

How to make chocolate-nut meringue biscuits

How to make chocolate-nut meringue biscuits
Here's an astounding achievement: chocolate-nut meringue biscuits with less than 1 gram of fat each! The secret is the meringue base
These dainty little biscuits contain no butter or margarine and no egg yolks, yet they're tender and rich tasting. 
Meringues are sensitive to humidity (they'll absorb moisture and become sticky) so bake them on a fairly dry day. Put them in an airtight container once they've cooled completely. If you live in a humid climate, seal the meringues in a freezer bag and freeze them. 
Preparation time: 10 mins
Cooking time: 20 mins per tray 
Level: easy   
Total time: 50 mins 
Serves: 36


  • 40g walnuts 
  • 60g icing sugar, plus 2 tbsp extra for dusting 
  • 1tbsp unsweetened cocoa powder 
  • 1/4 teaspon ground cinnamon 
  • 2 large eggwhites 


  1. Preheat the oven to 150°C (300°F/Gas 2). Line 2 baking trays with baking (parchment) paper. Toast the walnuts in a small saucepan, stirring frequently, for about 7 minutes, or until fragrant. When cool enough to handle, chop coarsely. 
  2. Sift together the icing sugar, cocoa and cinnamon 
  3. In a large bow using an electric mixer, beat the eggwhites until stiff peaks form. Gently fold in the cocoa mixture with a spatula, then gently fold in the walnuts. 
  4. Drop generous teaspoonfuls of the mixture 2cm (1inch) apart onto the prepared trays. Bake for about 20 minutes, or until set. Cool on the trays for a few minutes, then transfer to wire racks to cool completely. Dust with icing sugar just before serving. 
Banner Credit: Diana Sklarova
Keep up with the top stories from Reader's Digest by subscribing to our weekly newsletter
*This post contains affiliate links, so we may earn a small commission when you make a purchase through links on our site at no additional cost to you.