Chocolate Chip Meringue Cookies Recipe
September 24, 2014
As a kid, I grew up not so fond of meringue cookies. The ones my mother got from the store always reminded me of Styrofoam. I always thought they didn’t have enough flavor to even bother with.
Then, in the past few years, I started playing around with chocolate left overs. Those combined with some egg whites would always make a meringue cookie worth drooling over. They have a great texture and deep chocolate flavor.
These chocolate chip meringue cookies have pure, unadulterated chocolate flavor, so try to get a high-quality dark chocolate (61 to 70% is recommended).
Chocolate Chip Meringue Cookies
Beat egg whites on high speed using an electric mixer in large mixing bowl. Beat until they hold stiff peaks. Add sugar, 1 tablespoon at a time; beating on high after each addition. Add vanilla. Reduce speed to low; add cocoa powder. Remove from mixer. With a rubber spatula, gently fold in chocolate chips. Drop a rounded teaspoonful of mixture onto foil or parchment lined baking sheets. Bake at 250° for 1 hour. Turn off oven; leave cookies in oven for 2 hours longer. Remove from pan; store in airtight container. |
Enjoy! 🙂
We found an old book and got the rights to publish it for you. Now these 138 recipes from 1909 are available as a digital download. Take a look here.
- Whipped Cream Chocolate Frosting Recipe - December 3, 2014
- Chocolate Hazelnut Cake Recipe - November 26, 2014
- Broiled Banana Chocolate Pudding Recipe - November 19, 2014