Chocolate Meringue Cookies
"There are the best chocolate meringues ... crispy on the outside and a bit gooey on the inside. It's like eating a rich fudgy brownie. You would never know they were not only fairly low in fat, but also in calories (at least for something that yummy and chocolatey). The recipe comes from the Creative Chef 2 Cookbook, put out by the Tourette's Association of America. It was one of the best cookbooks I ever had.
Note: Although the cookies do expand somewhat, they shouldn't flatten and spread too much, as the thicker they are, the more fudgey the center will be. The extra room is also to allow for more air to circulate the meringue, making for a more even texture."
photo by Harmoni
- Ready In:
- 30mins
- Ingredients:
- 6
- Serves:
-
36
ingredients
- 6 ounces semi-sweet chocolate chips
- 2 large egg whites
- 1⁄2 cup sugar
- 1⁄2 teaspoon vanilla
- 1⁄2 teaspoon white vinegar
- 3⁄4 cup chopped nuts (optional)
directions
- Preheat the oven to 350.
- Grease the cookie sheets, and cover with parchment paper or wax paper.
- (I usually spray the paper with non-stick vegetable spray).
- Melt the chocolate chips over hot water in double boiler.
- If you prefer (and this is the way I prefer doing it), you can melt them in the microwave.
- Start by cooking for 20 seconds.
- Stir and return to the microwave for another 10 seconds.
- Stir again, and repeat the process until all the chips are melted.
- Beat the egg whites until foamy, and then begin gradually adding the sugar while continuing to beat.
- Beat until stiff.
- Then beat in the vanilla and vinegar.
- Gently fold in the chocolate and nuts, if desired.
- Drop the batter, a teaspoon at a time, onto the sheets, leaving about 3 inches between each.
- Bake for 10 minutes or until firm to the touch.
- Remove immediately from sheets.
- Store in airtight container.
- NOTE: Try not to store these for too long.
- Although they will keep, they will dry out a bit and lose that gooeyness inside somewhat, which is what makes them so special.
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Reviews
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Delicious cookies! Taste like brownies. I only gave it 4 stars because the vinegar and vanilla should be added before the sugar to stabilize the egg whites and the cookies come out better if piped out of a pastry/icing bag. -
My first time making meringue cookies and they came out fabulous. I chopped up half the chocolate chips (for pretty flecks of chocolate in the cookies) and melted the other half and folded both in. I also added about 1 teaspoon of cocoa powder. GREAT for a chocolate craving without the guilt. Next time, I could add a little less sugar because they were super sweet. Otherwise, great recipe, easy to make, will make again.
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i LOVE this recipe. the only thing i did different was that i added a couple teaspoons of cocoa powder. i also used some toasted macadamia nuts. everyone at work loved them. -
the most delicious meringues EVER!!!! I used balsamic vinegar which went great with the chocolate flavor. And you have to be VERY careful with the baking to get the right chewy inside, crispy outside texture- make sure your oven temp is right and take them out when they look crackly at 10 minutes or they can get too dry. also, make smallish, 1-bite size cookies, because they crumble when you take a bite. (I have made them 3 times this week- great for passover) I wil probably make them 3 more times next week!!!!
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Very nice cookies. They are yummy and gooey on the inside. Be sure to leave enough space between the cookies (as the recipe says) because they can spread a lot. Thanks for this recipe!
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RECIPE SUBMITTED BY
I enjoying cooking, baking and experimenting with new, ethnic, and out-of-the-ordinary recipes. I live in Pennsylvania with my crazy cat, Da Fuzz (aka Demoncat), who is spoiled beyond human comprehension.
