I think I am in love……………..
………..with this chocolate meringue cookie……….
Cathy shared this recipe yesterday on her blog
If you haven’t visited Wife with Knives before you are in for a real treat.
Cathy shares the most wonderful recipes on her blog and her pictures will have you wanting to lick your screen.
That is how I felt yesterday when I saw her picture of this Chewy Chocolate Meringue Cookie.
That is how I felt yesterday when I saw her picture of this Chewy Chocolate Meringue Cookie.
Cathy found the recipe on another (Chris) blogger’s site
I had all the ingredients on hand
so I didn’t have to wait to try this recipe.
so I didn’t have to wait to try this recipe.
This has to be one of the easiest cookies I’ve ever made. And unlike most cookies, this one does not contain flour or butter.
Clean up is quick too. Just one bowl.
The recipe calls for both chocolate chips and cranberries.
I omitted the cranberries and went with just the chocolate.
I followed Chris’s advice and lightly buttered the parchment.
I was able to remove the cookies easily while they were still slightly warm.
Chewy Chocolate Meringue Cookies
| Source: | Wives with Knives/The Cafe Sucre Farine |
3 cups powdered sugar
1/2 cup plus 3 tablespoons unsweetened cocoa powder
1/4 teaspoon salt
2-1/2 cups chocolate chips
4 egg whites
1 tablespoon vanilla extract
optional ingredients: dried cranberries, dried cherries, toffee bits
1/2 cup plus 3 tablespoons unsweetened cocoa powder
1/4 teaspoon salt
2-1/2 cups chocolate chips
4 egg whites
1 tablespoon vanilla extract
optional ingredients: dried cranberries, dried cherries, toffee bits
Position 2 racks in the upper and lower thirds of the oven. Heat oven to 350 degrees. Line 2 large baking sheets with parchment paper.
Mix sugar, cocoa and salt in a bowl. Stir in chocolate chips. Add egg whites and vanilla; mix with a fork or electric mixer on medium until batter is just moistened. (Do not overbeat or batter will stiffen.)
Drop batter by teaspoonfuls onto baking sheets in evenly spaced mounds. Bake cookies until tops are lightly cracked and glossy, about 15 minutes. Cool briefly, then carefully remove from parchment paper with a spatula. Cookies may be soft and fragile so proceed carefully to lift cookies and place them on racks to cool. Do not wait too long to remove them from baking sheets, for they will stick, even to parchment paper. Repeat with remaining batter. Store in an airtight container at room temperature for up to 1 week.
Mix sugar, cocoa and salt in a bowl. Stir in chocolate chips. Add egg whites and vanilla; mix with a fork or electric mixer on medium until batter is just moistened. (Do not overbeat or batter will stiffen.)
Drop batter by teaspoonfuls onto baking sheets in evenly spaced mounds. Bake cookies until tops are lightly cracked and glossy, about 15 minutes. Cool briefly, then carefully remove from parchment paper with a spatula. Cookies may be soft and fragile so proceed carefully to lift cookies and place them on racks to cool. Do not wait too long to remove them from baking sheets, for they will stick, even to parchment paper. Repeat with remaining batter. Store in an airtight container at room temperature for up to 1 week.
Notes
Chris’s (The Cafe Sucre Farine) notes:
~ I found that slightly rounded teaspoons of batter work best. I tried making bigger ones and they did not bake as nicely. Also, make sure to leave plenty of room around each one as they will spread.
~ When I made these cookies I found, through trial and error, that if I lightly buttered the parchment paper, then left the cookies right on the paper till they were cool there was no problem removing them.
~ I tried them with 2 cups of chocolate chips and a cup of roughy chopped dried cherries – fabulous!
I also tried them with 2 cups of chocolate chips and 1 cup of toffee bits, even better!!
~ I found that slightly rounded teaspoons of batter work best. I tried making bigger ones and they did not bake as nicely. Also, make sure to leave plenty of room around each one as they will spread.
~ When I made these cookies I found, through trial and error, that if I lightly buttered the parchment paper, then left the cookies right on the paper till they were cool there was no problem removing them.
~ I tried them with 2 cups of chocolate chips and a cup of roughy chopped dried cherries – fabulous!
I also tried them with 2 cups of chocolate chips and 1 cup of toffee bits, even better!!
thibeaultstable.com 
OOOH I saw those and thought for J right away..and now you love them too!Hmm.maybe I will bring some along w/ the butter brickle for Father's day..Ann you did her proud:)Thank you Ann..Thank you both actually:)
I saw these also and immediately fell in love. And, now, you like them also. I see them in the immediate future and like you, without the cranberries!
Just saw these on RecipeNewZ. How delish! I could have a dozen now 🙂
Looks absolutely delicious! I reckon I would polish the lot of in 5 minutes flat!
AnnI made them fr our FD celebration last night..A hit! Thanks!
This looks scrumptious! Anything chocolate, and I come running. I can't believe I don't have all the ingredients on hand! No cocoa powder! I've got to get some!
These would be great to make for my daughter — she is on a gluten-free diet! PERFECT and they look so yummy 🙂
I made these 2 years ago as gifts for Christmas. Everyone LOVED them. Now…I HAVE to make them every year as presents to the same people lol.These are the BEST sweets/cookies EVER! Thank you..and my family Thanks you! lol
I made these last year at Christmas and loved them!! Could meringue powder and water be substituted for the egg whites? Thanks!!
Anita, I had to look it up because I wasn’t familiar with using meringue powder. Apparently it is NOT recommended. Found on this link…..https://blog.wilton.com/how-to-use-meringue-powder/#:~:text=How%20Much%20Meringue%20Powder%20for,better%20off%20using%20real%20eggs.
Thank you so much for checking on my question. I will make these cookies again this year using real egg whites, not meringue powder!! They’re delicious!!