Chocolate Meringue Cookies
photo by Harmoni
- Ready In:
- 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)
- Preheat the oven to 350.
- Grease the cookie sheets, and cover with parchment paper or wax paper.
- (I usually spray the paper with non-stick vegetable spray).
- Melt the chocolate chips over hot water in double boiler.
- If you prefer (and this is the way I prefer doing it), you can melt them in the microwave.
- Start by cooking for 20 seconds.
- Stir and return to the microwave for another 10 seconds.
- Stir again, and repeat the process until all the chips are melted.
- Beat the egg whites until foamy, and then begin gradually adding the sugar while continuing to beat.
- Beat until stiff.
- Then beat in the vanilla and vinegar.
- Gently fold in the chocolate and nuts, if desired.
- Drop the batter, a teaspoon at a time, onto the sheets, leaving about 3 inches between each.
- Bake for 10 minutes or until firm to the touch.
- Remove immediately from sheets.
- Store in airtight container.
- NOTE: Try not to store these for too long.
- Although they will keep, they will dry out a bit and lose that gooeyness inside somewhat, which is what makes them so special.
Questions & Replies
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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.
the most delicious meringues EVER!!!! I used balsamic vinegar which went great with the chocolate flavor. And you have to be VERY careful with the baking to get the right chewy inside, crispy outside texture- make sure your oven temp is right and take them out when they look crackly at 10 minutes or they can get too dry. also, make smallish, 1-bite size cookies, because they crumble when you take a bite. (I have made them 3 times this week- great for passover) I wil probably make them 3 more times next week!!!!
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RECIPE SUBMITTED BY
I enjoying cooking, baking and experimenting with new, ethnic, and out-of-the-ordinary recipes. I live in Pennsylvania with my crazy cat, Da Fuzz (aka Demoncat), who is spoiled beyond human comprehension.