Crisp on the outside and tender within, these fudgy meringue cookies taste like a flourless chocolate cake in cookie form – the chocolate flavor is smooth and pure. As they cool, the cookies exude an intoxicating chocolate aroma that is truly divine…I wish I could bottle the scent! Although the original recipe calls for bittersweet chocolate chips, I swapped in semisweet chocolate chips and reduced the amount of sugar without difficulty.
Fudgy Meringue Cookies
Adapted from Bon Appétit
1 cup semisweet chocolate chips, divided
3/4 cup powdered sugar, divided
1/3 cup unsweetened cocoa powder
2 tsp cornstarch
2 large egg whites, at room temperature
1/2 tsp vanilla extract
1/8 tsp salt
1/8 tsp cream of tartar
Preheat oven to 350°F, with one rack in top third and one rack in bottom third of oven. Coat two baking sheets with nonstick spray.
Place 1/2 cup chocolate chips in a microwave-safe bowl and heat in 15-second intervals until chocolate softens; stir until glossy and completely melted. Set aside to cool for 10 minutes. Whisk together 1/4 cup powdered sugar, cocoa, and cornstarch in a small bowl.
Beat egg whites, vanilla, salt, and cream of tartar with a mixer on medium-high speed until soft peaks form. Add remaining 1/2 cup sugar in 2 additions, beating just to combine after each addition. Continue to beat until meringue is thick and glossy, about 2 minutes more. Beat in cocoa mixture to combine, then fold in cooled melted chocolate and remaining 1/2 cup chocolate chips.
Drop batter by level tablespoonfuls onto baking sheets, spacing about 3 inches apart (I baked 10 cookies per sheet) and bake for 7 minutes. Rotate sheets and bake until cookies look dry and begin to crack, about 6 minutes more. Cool cookies on baking sheets for several minutes, then transfer cookies to a wire rack and cool completely. These taste best the day they’re baked.
Yield – 26 cookies (serving size: 1 cookie)
Calories – 54
Carbs – 10