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
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| 5 ingredients.. |
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| fold everything together |
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| dollop and bake! |
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.
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| *could probably use 1-2 mins more in the oven |
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| 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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