FUDGY MERINGUE COOKIES RECIPE | BON APPÉTIT
|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 teaspoons cornstarch|
|2 large egg whites, room temperature|
|1/2 teaspoon vanilla extract|
|1/8 teaspoon cream of tartar|
- 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.
CHEWY DARK CHOCOLATE MERINGUE COOKIES – PARADE: ENTERTAINMENT …
Preheat oven to 325°F. Line 2 baking sheets with parchment paper. Using a hand mixer or stand mixer fitted with a whisk attachment, beat egg whites, lemon
Provided by: Alison Ashton
|4 egg whites|
|½ tsp lemon juice|
|½ tsp vanilla extract|
|Pinch of salt|
|¾ cup sugar|
|12 oz 70–72 percent cacao dark chocolate, melted and cooled|
|½ cup chopped walnuts, plus walnut halves for garnish|
|½ cup chopped dried cherries or cranberries|
- Preheat oven to 325°F. Line 2 baking sheets with parchment paper. Using a hand mixer or stand mixer fitted with a whisk attachment, beat egg whites, lemon juice, vanilla and salt until foamy. Gradually add sugar, beating until stiff peaks form. Fold in chocolate, walnuts and cherries. Scrape half of batter into a large zip-top plastic bag. Cut a ¾-inch hole in one corner of bag. Pipe 2-inch cookies onto prepared cookie sheets. Repeat with remaining batter and a clean zip-top bag. Top each cookie with a walnut half. Bake 15 minutes or until outside is set and dry. Cool completely on sheet pans. Store in an airtight container for up to a week.