Chocolate Meringue Cookies Recipe
Description
Indulge in the ultimate treat with these Chocolate Meringue Cookies that strike a perfect balance between crispy exteriors and delightfully gooey centers, reminiscent of a rich, fudgy brownie. Surprisingly low in fat and calories, these cookies prove that you can enjoy something utterly delicious without the guilt. Originating from the Creative Chef 2 Cookbook by the Tourette’s Association of America, this recipe is a cherished gem that showcases how sweet can be simple yet sophisticated. Keep in mind that while these cookies do expand during baking, they should maintain their height to enhance the fudgy texture. Providing ample space between them will ensure proper air circulation, resulting in a beautifully consistent meringue.
Recipe Category
Drop Cookies
Keywords
Dessert, Cookie & Brownie, < 30 Mins, For Large Groups
| Ingredients | Quantity |
|---|---|
| Sugar | 6 cups |
| Vanilla | 2 tsp |
| White vinegar | ½ tsp |
| Chocolate chips | ½ cup |
| Optional nuts | ½ cup |
| Egg whites | ¾ cup (about 5 large) |
Nutritional Information (per cookie)
| Nutrient | Amount |
|---|---|
| Calories | 34.6 |
| Total Fat | 1.4 g |
| Saturated Fat | 0.8 g |
| Cholesterol | 0 mg |
| Sodium | 3.6 mg |
| Total Carbohydrates | 5.8 g |
| Dietary Fiber | 0.3 g |
| Sugars | 5.4 g |
| Protein | 0.4 g |
Instructions
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Preheat the Oven: Set your oven to 350°F (175°C) to prepare for baking these delightful cookies.
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Prepare Baking Sheets: Grease your cookie sheets, then cover them with parchment paper or wax paper. A light spray of non-stick vegetable spray can help prevent sticking.
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Melt the Chocolate: Use a double boiler to melt the chocolate chips over hot water, ensuring a smooth consistency. Alternatively, you can melt them in the microwave: heat for 20 seconds, stir, and continue in 10-second increments until fully melted.
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Beat the Egg Whites: In a clean bowl, beat the egg whites until they become foamy. Gradually add the sugar while continuing to beat until the mixture reaches stiff peaks.
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Add Flavorings: Gently fold in the vanilla and vinegar to infuse the meringue with flavor.
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Combine with Chocolate: Carefully fold in the melted chocolate and, if desired, the nuts to add texture.
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Drop the Batter: Using a teaspoon, drop the batter onto the prepared sheets, leaving about 3 inches between each dollop to allow for spreading.
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Bake: Place the cookies in the preheated oven and bake for approximately 10 minutes or until they feel firm to the touch.
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Cool and Store: Remove the cookies from the sheets immediately and let them cool. Store them in an airtight container to preserve their unique gooeyness, although it’s best to enjoy them fresh.
Note: While these cookies can be stored, they may dry out over time, losing that signature gooey center that makes them truly special.
Enjoy your deliciously chocolatey creations!
