Fudgy Meringue Cookies
Decadent chocolate meringue cookies that are crispy on the outside and fudgy on the inside. Made with bittersweet chocolate chips, cocoa powder, and egg whites for a delightful chocolate treat.
Ingredients
- •1 spray Nonstick vegetable oil spray
- •1 cup bittersweet chocolate chips
- •1½ cups powdered sugar
- •⅓ cup unsweetened cocoa powder
- •2 teaspoons cornstarch
- •2 large egg whites
- •½ teaspoon vanilla extract
- •⅛ teaspoon cream of tartar
Cooking Instructions
- 1.
Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 350°F. Coat 2 large rimmed baking sheets with nonstick spray. Place 1/2 cup chocolate chips in small microwave-safe bowl. Cook in 15-second intervals until chocolate softens; stir until melted and smooth. Cool chocolate to lukewarm, about 10 minutes. Whisk 1/2 cup sugar, cocoa, and cornstarch in small bowl to blend.
15 min
- 2.
Using electric mixer, beat room-temperature egg whites, vanilla, 1/8 teaspoon salt, and cream of tartar in medium bowl until soft peaks form. Add remaining 1 cup sugar in 4 additions, beating just to blend after each addition. Continue to beat until meringue is thick and glossy like marshmallow creme, about 2 minutes longer. Beat in cocoa mixture. Fold in melted chocolate, then 1/2 cup chips.
10 min
- 3.
Drop batter by rounded tablespoonfuls onto prepared sheets, spacing 3 inches apart. Bake cookies 7 minutes. Reverse sheets and bake until dry-looking and cracked, about 6 minutes. Cool cookies on sheets 5 minutes. Transfer cookies to racks and cool completely.
18 min