Fudge and Meringue Cookies recipe

Although these chewy, chocolaty delights will last a couple of days in an airtight container, they are the very best eaten the same day. Makes 16 cookies.

Ingredients:

• Nonstick spray
• 1 cup chocolate chips, divided
• 2 teaspoons cornstarch
• 1/3 cup cocoa powder
• 1 1/2 cups confectioners' sugar, divided
• 2 egg whites, room temperature
• 1/8 teaspoon cream of tartar
• 1/2 teaspoon vanilla extract
• 1/8 teaspoon salt

Directions:

1. Preheat oven to 350F.

2. Coat 2 large baking sheets with nonstick spray.

3. Place 1/2 cup chocolate chips in a small bowl and microwave at 15 second intervals until soft and smooth. Let cool to lukewarm, about 10 minutes.

4. In another small bowl whisk together 1/2 cup sugar with cocoa, and cornstarch until blended.

5. In a medium bowl beat together the egg whites, cream of tartar, vanilla, and salt with an electric mixer on high. Beat until soft peaks form.

6. Slowly add the remaining 1 cup of sugar and continue beating until meringue is stiff and glossy.

7. Beat in the cocoa mixture and melted chocolate. Fold in remaining 1/2 cup chocolate chips.

8. Drop the batter onto baking sheets, 3 inches apart.

9. Bake 7 minutes, switch the position of the baking sheets and bake another 6 minutes. Cookies should look dry and cracked.

10. Cool on sheets for 5 minutes and then transfer to racks to cool completely.

Author: Rachael Daylong

Back to the Meringue Recipes home page.

Data: