Chocolate Meringue Cookies

Charmed's Note:

There are the best chocolate meringues ... crispy on the outside and a bit gooey on the inside. It's like eating a rich fudgy brownie. You would never know they were not only fairly low in fat, but also in calories (at least for something that yummy and chocolatey). The recipe comes from the Creative Chef 2 Cookbook, put out by the Tourette's Association of America. It was one of the best cookbooks I ever had. Note: Although the cookies do expand somewhat, they shouldn't flatten and spread too much, as the thicker they are, the more fudgey the center will be. The extra room is also to allow for more air to circulate the meringue, making for a more even texture.

• Total Time: 30 mins
• Prep Time: 20 mins
• Cook Time: 10 mins

Ingredients:

Servings: 36

• 6 ounces semi-sweet chocolate chips
• 2 large egg whites
• 1/2 cup sugar
• 1/2 teaspoon vanilla
• 1/2 teaspoon white vinegar
• 3/4 cup chopped nuts (optional)

Directions:

1. Preheat the oven to 350.
2. Grease the cookie sheets, and cover with parchment paper or wax paper.
3. (I usually spray the paper with non-stick vegetable spray).
4. Melt the chocolate chips over hot water in double boiler.
5. If you prefer (and this is the way I prefer doing it), you can melt them in the microwave.
6. Start by cooking for 20 seconds.
7. Stir and return to the microwave for another 10 seconds.
8. Stir again, and repeat the process until all the chips are melted.
9. Beat the egg whites until foamy, and then begin gradually adding the sugar while continuing to beat.
10. Beat until stiff.
11. Then beat in the vanilla and vinegar.
12. Gently fold in the chocolate and nuts, if desired.
13. Drop the batter, a teaspoon at a time, onto the sheets, leaving about 3 inches between each.
14. Bake for 10 minutes or until firm to the touch.
15. Remove immediately from sheets.
16. Store in airtight container.
17. NOTE: Try not to store these for too long.
18. Although they will keep, they will dry out a bit and lose that gooeyness inside somewhat, which is what makes them so special.

Reviews

[IHeartFoodMmm]

My first time making meringue cookies and they came out fabulous. I chopped up half the chocolate chips (for pretty flecks of chocolate in the cookies) and melted the other half and folded both in. I also added about 1 teaspoon of cocoa powder. GREAT for a chocolate craving without the guilt. Next time, I could add a little less sugar because they were super sweet. Otherwise, great recipe, easy to make, will make again.

[Ozzzie]

Very nice cookies. They are yummy and gooey on the inside. Be sure to leave enough space between the cookies (as the recipe says) because they can spread a lot. Thanks for this recipe!

[LonghornMama]

Oh, so good! Adding melted chocolate to meringues makes these little treats decadent with a yummy chocolatey gooey inside. I omitted the nuts but won't next time. Used a silpat and, unlike plain meringues, these do spread a bit. Thanks for sharing the recipe!