Chocolate Meringue Cookies
- 1 cup powdered sugar
- 2 Tbs unsweetened cocoa
- pinch of salt
- 1/4 cup hazelnuts, pecans, or almonds
- 1/2 cup chocolate chips
- 1/2 tsp pure vanilla extract
- 4 egg whites (from large eggs), in a medium-large bowl
- nonstick spray for the baking sheet (optional)
- Preheat the oven to 250°F. Lightly spray a baking sheet with nonstick spray or line it with parchment paper.
- Place the sugar, cocoa, salt, nuts, and chocolate chips in a food processor or blender and process in a few short bursts until the nuts and chocolate are coarsely ground.
- Add the vanilla to the bowlful of egg whites, and beat with an electric mixer at high speed, until they form stiff peaks.
- Pour the dry mixture on top of the beaten egg whites, and use a rubber spatula to fold everything together until reasonably well blended. (It doesn't have to be perfect.)
- Drop by rounded tablespoons onto the prepared baking sheet.
- Bake for 3 hours without opening the oven. Turn off the oven and leave the cookies in there for another 30 minutes. (If you forget they are there and accidentally leave them overnight, they will still be fine.) Remove the baking sheet from the oven, and let the cookies cool completely on the baking sheet before gently removing them with a metal spatula.
Cooking Tip: The baking process is slow and gradual.The egg whites whip up more easily if they are at room temperature. Separate the eggs while they are still cold, placing the whites in a medium-large bowl. Cover the bowl with plastic wrap, an
Serving Suggestion: The cookies keep very well in a tin or any dry, airtight container.
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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2015.