How To Make Double Chocolate Meringue Cookies
Meringue cookies are sweet, light, and airy treats that just melt in your mouth. This recipe uses semisweet chocolate to add a nice richness to the cookies.
Serves:
Ingredients
- 6ozsemisweet chocolate
- 2large egg whites,at room temperature
- ⅛tspcream of tartar
- ½tspvanilla extract
- pinchsalt
- ¼cupsugar
- ½cupmilk chocolate chips
Instructions
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Set 2 oven racks in the middle positions and preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.
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Break the chocolate into small pieces into a microwave-safe bowl. Microwave in the 20-second intervals, stirring in between each bout of heat, until about 75% melted.
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Stir until smooth, allowing the residual heat in the bowl to melt the chocolate completely.
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In a large bowl, beat the egg whites with the cream of tartar, vanilla and salt until soft peaks form when the beaters are lifted.
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Gradually add the sugar, continuing to beat until stiff peaks form. Pour the warm chocolate and chocolate chips into the bowl and fold with a spatula until the batter is uniform. Do not overmix.
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Immediately drop heaping tablespoons of the batter about 1-inch apart on the prepared baking sheets.
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Bake for 8 to 10 minutes, or until the cookies look dry on the surface but are still very gooey inside when pressed.
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Let the cookies cool for a few minutes on the baking sheets, and then transfer to a rack to cool completely.
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Serve and enjoy!
Nutrition
- Calories: 80.68kcal
- Fat: 3.87g
- Saturated Fat: 2.32g
- Trans Fat: 0.01g
- Monounsaturated Fat: 0.85g
- Polyunsaturated Fat: 0.08g
- Carbohydrates: 11.81g
- Fiber: 0.65g
- Sugar: 10.67g
- Protein: 0.98g
- Cholesterol: 0.84mg
- Sodium: 46.58mg
- Calcium: 9.51mg
- Potassium: 39.73mg
- Iron: 0.34mg
- Vitamin C: 0.03mg
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