Double Chocolate Walnut Meringue Cookies

Double chocolate-walnut meringue cookies

  • makes 12
  • Easy

These dark and white chocolate meringue cookies are an easy afternoon treat, crisp on the outside and soft and gooey in the middle



  • butter 125g, very soft
  • golden caster sugar 100g
  • soft light brown sugar 50g
  • vanilla extract 1 1/2 tsp
  • egg 1 large
  • white chocolate 50g, melted
  • plain flour 175g
  • bicarbonate of soda 1/2 tsp
  • dark chocolate chunks or chips 75g
  • walnuts 50g, roughly chopped
  • freeze-dried raspberry bits 25g
  • mini meringues 25g, chopped into small chunks


  • Step 1

    Heat the oven to 180C/fan 160C/gas 4. Using an electric whisk, beat the butter with the sugars until creamy and pale.

  • Step 2

    Beat in the vanilla, egg and white chocolate very briefly, then stir in the flour and bicarb to a soft dough.

  • Step 3

    Use your hands to work in the dark chocolate pieces, walnuts, raspberry bits and meringue chunks until evenly distributed.

  • Step 4

    Line 2 baking sheets with baking paper and use your hands to roll the dough into 12 balls, leaving a 5cm space between each.

  • Step 5

    Bake for 10-12 minutes until pale golden and puffed.

  • Step 6

    Leave to cool on the trays for at least 30 minutes before eating – this will help the centres firm-up into a blondie-like texture.

Nutritional Information

  • Kcals 290
  • Fat 15.9g
  • Saturates 8.1g
  • Carbs 31.5g
  • Sugars 19.9g
  • Fibre 1.9g
  • Protein 3.9g
  • Salt 0.3g