These Double-Chocolate Meringue Cookies have a slightly fudgy texture. They are baked, then cooled for 1 1/2 hours in the oven (don't forget to turn it off).

Recipe by Cooking Light

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Randy Mayor

Recipe Summary

Yield:
36 cookies (serving size: 3 cookies)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 300º.

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  • Cover 2 large baking sheets with parchment paper; secure with masking tape. Sift together 1/2 cup powdered sugar and cocoa.

  • Place egg whites and cream of tartar in a large bowl; beat with a mixer at high speed until soft peaks form. Gradually add granulated sugar and then cocoa mixture, 1 tablespoon at a time, beating until stiff peaks form. Add vanilla; beat until combined. Fold in chocolate chips.

  • Drop dough by rounded tablespoons onto prepared baking sheets to form 36 mounds. Bake at 300º for 30 minutes, rotating racks after 15 minutes. Turn oven off; cool meringues in closed oven 1 1/2 hours or until dry. Sprinkle evenly with 1 tablespoon powdered sugar. Carefully remove cookies from paper.

  • Note: Store cooled cookies in an airtight container for up to two weeks.

Nutrition Facts

135 calories; calories from fat 30%; fat 4.5g; saturated fat 2.7g; mono fat 1.5g; poly fat 0.3g; protein 3g; carbohydrates 24.6g; fiber 2.1g; cholesterolmg; iron 0.9mg; sodium 27mg; calcium 9mg.