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Fudgy Meringue Cookies Recipe

Fudgy Meringue Cookies Recipe


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Ingredients

  • Nonstick vegetable oil spray
  • 1 cup bittersweet chocolate chips (do not exceed 61% cacao; about 6 ounces), divided
  • 1 1/2 cups powdered sugar, divided
  • 1/3 cup unsweetened cocoa powder
  • 2 large egg whites, room temperature
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon cream of tartar

Recipe Preparation

  • Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 350°F. Coat 2 large rimmed baking sheets with nonstick spray. Place 1/2 cup chocolate chips in small microwave-safe bowl. Cook in 15-second intervals until chocolate softens; stir until melted and smooth. Cool chocolate to lukewarm, about 10 minutes. Whisk 1/2 cup sugar, cocoa, and cornstarch in small bowl to blend.

  • Using electric mixer, beat room-temperature egg whites, vanilla, 1/8 teaspoon salt, and cream of tartar in medium bowl until soft peaks form. Add remaining 1 cup sugar in 4 additions, beating just to blend after each addition. Continue to beat until meringue is thick and glossy like marshmallow creme, about 2 minutes longer. Beat in cocoa mixture. Fold in melted chocolate, then 1/2 cup chips.

  • Drop batter by rounded tablespoonfuls onto prepared sheets, spacing 3 inches apart. Bake cookies 7 minutes. Reverse sheets and bake until dry-looking and cracked, about 6 minutes. Cool cookies on sheets 5 minutes. Transfer cookies to racks and cool completely.

Recipe by Lauren Chattman,

Nutritional Content

One cookie contains: Calories (kcal) 101.9 %Calories from Fat 30.0 Fat (g) 3.4 Saturated Fat (g) 2.0 Cholesterol (mg) 0 Carbohydrates (g) 19.3 Dietary Fiber (g) 1.2 Total Sugars (g) 16.8 Net Carbs (g) 18.1 Protein (g) 1.2 Sodium (mg) 26.8Reviews SectionI'm going to try this recipe using 80 g aquafaba from a can of chickpeas and ~1/4 tsp cream of tartar... I'll update after I am done. Wish me luck!One misprint - recipe says to best in 1/8 teaspoon salt. It’s actually the vanilla. Other than that...love this recipe!!! Tastes just as good, if not better, than the ones they sell at Whole Foods.AnonymousTampa, FL04/05/20If your eggs keep deflating after you add sugar, try whipping the egg whites first, the folding in all the dry ingredients.



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