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.

Another 100%

100% DENSE and FUDGY. No jokes.. These are by far the richest chocolate cookies I ever had. What makes these extraordinary is the melt-in-your-mouth quality! The outside of these cookies is slightly crunchy and the inside is just soft, moist and fluffy-- the ideal way a cookie should be. I give this 5 stars out of 5!

So----o, I had exactly 3 egg whites left from making the custard filling of the custard tart the other day. And the first thing that came to my mind was meringue! I remembered running into those meringue recipes and going like "What am I going to do with all the yolks if I am just using the whites?" Ah, now is the perfect time to look them up again! I went through a couple meringue kisses/cookies recipe for quite some time before I finalized on this one. I picked this chocolate meringue cookies simply because of its short baking time (only 10 minutes!) &also because they reminded me so much of the chocolate crinkles cookies that I attempted and failed at last Christmas.



Chocolate Meringue Cookies
recipe adapted from one cake two cake
-makes 20 huge cookies

1 1/2 cups bittersweet chocolate chips (about 9 ounces), divided
3 large egg whites, room temperature
1 1/2 cups powdered sugar, divided in half
1/2 cup unsweetened cocoa powder
1 tablespoon cornstarch
1/4 teaspoon salt

Preheat oven to 400°F.
Grease or line 2 large baking sheets.
Gently melt 1 cup of chocolate chips in glass bowl in microwave, stirring twice, about 2 minutes. Cool slightly.

Using electric mixer, beat whites in large bowl to soft peaks.
Gradually beat in 3/4 cup sugar.
Continue beating until mixture resembles soft marshmallow creme.
Whisk 3/4 cup sugar, cocoa, cornstarch, and salt in medium bowl.
On low speed, beat dry ingredients into meringue. (Beware of a cocoa dust cloud forming in your kitchen!)
Stir in lukewarm chocolate and remaining 1/2 cup of chocolate chips

With an ice cream scoop or spoon, place 1 tablespoonfuls of chocolate meringue on prepared sheet, spacing 2 inches apart.
Bake for 10 minutes or until puffed.
Cool on sheets for 5 minutes.
Transfer to rack.
Cool.

**I left my egg whites in the fridge for 2 days before using them. Don't know if that made a difference or not.



Taste-wise and Look-wise, these cookies are wonderful. I especially love how these cookies came out looking. The cracks and swirls on the top are .. beautiful♥ Ugh, my photos don't do them justice. I need to bake these again and have my friend take some sharp photos with the dslr. Anyways, these cookies take less than 15 minutes to whip up and just 10 minutes to bake. A quick on-the-go recipe, yeah?(: Must- try if you have egg whites left over or craving something chocolate-y.