Tuesday, August 23, 2016

Chocolate Meringue Cookies

I love chocolate meringue cookies.. maybe even more than these CCC!

These Chocolate Meringue Cookies are super delicate with a thin crisp exterior and a soft moist interior. I can totally eat a handful at a time without feeling too guilty. The chocolate flavor is rich, and the nuttiness from the pecans compliments it just perfectly. A couple minutes is all you need to whip them together, and you can have cookies in no time.

I actually made something similar back in 2010 - link here.

Chocolate Meringue Cookies
recipe adapted from Dramatic Pancake
makes about 13 cookies
2 egg whites
a little less than 1/4 cup sugar
6 oz semi-sweet chocolate chips, melted and cooled to room temperature
½ tsp vanilla
¾ cup chopped pecans
optional: 1/4 tsp espresso powder 
5 ingredients..
fold everything together
dollop and bake!
1. Beat egg whites, slowly adding in sugar, until the mixture forms soft peaks.
2. Gently fold in melted, cooled chocolate, vanilla and nuts, and stir just until blended.
3. Drop by spoonfuls, 2 inches apart, onto a greased baking sheet.
4. Bake 12 minutes in 350° oven.
5. Cool for 2 minutes, then transfer to platter.

*could probably use 1-2 mins more in the oven
craggy delicate crust
Taste: 5 stars out of 5
Rich and nutty! So tasty!
Texture: 5 stars out of 5
Love the crisp exterior with the chewy interiors.

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