Tuesday, November 5, 2013

Fudgy Meringue Cookies

I love fudgy cookies. Don't you? I love the deep chocolate flavor.
Well, these fudgy meringue cookies are very fudgy and have a lot of chocolate flavor in them If you love chocolate, you will love these cookies. My group made it in class the other day and they were delicious but really rich. You can only eat so many of these. They were a bit dry, so we do suggest adding another egg white if you like them less dry.
These cookies are also low in fat due to no fat being used. The egg yolks are taken away from the egg whites, so, this is a fat free dessert (except for the chocolate chips).
I hope you guys enjoy these cookies. Be sure to have a glass of milk along with these!

  • Nonstick vegetable oil spray 
  • ½ cup bittersweet chocolate chips, divided 
  • ¾ cup powdered sugar, divided 
  • ¼ cup + 1 ½ tbsp unsweetened cocoa powder 
  • 1 teaspoons cornstarch 
  • 1 large egg white, room temperature 
  • ¼ teaspoon vanilla extract 
  • 1 small pinch cream of tartar 

1.                   Preheat oven to 350°F.
2.                   Coat 1 large rimmed baking sheet with nonstick spray.
3.                   Place ¼ cup chocolate chips in small microwave-safe bowl. Cook in 15-second intervals until chocolate softens; stir until melted and smooth.
4.                   Cool chocolate to lukewarm, about 10 minutes. Whisk ¼ cup sugar, cocoa, and cornstarch in small bowl to blend.
5.                   Using an electric mixer, beat room-temperature egg white, vanilla, 1 small pinch of salt and cream of tartar in a medium bowl until soft peaks form.
6.                   Add remaining ½ cup sugar in 4 additions, beating just to blend after each addition.
7.                   Continue to beat until the meringue is thick and glossy like marshmallow crème (about 2 minutes longer).
8.                   Beat in cocoa mixture. Fold in melted chocolate, then the remaining chocolate chips.
9.                   Drop batter by rounded tablespoonfuls onto prepared cookie sheet, spacing 3 inches apart.
10.                Bake cookies 12-13 minutes on center rack of oven.
11.                When cookies are done, they will appear dry-looking and cracked.
12.                Cool cookies on sheets 5 minutes.
13.                Transfer cookies to racks and cool completely.
14.                These are best consumed the same day they are made.

Do you like fudgy cookies?
What kind of cookies do you guys like?

P.S Be on the lookout for the honey wheat bread recipe!

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