Dark Chocolate Meringue Cookies

Time to Cook: 
13 minutes
Time to Prepare: 
15 minutes
Number of Servings: 
18 cookies
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Have you ever made cookies without flour? These meringue cookies will challenge any expectations you have about how a fudgey, dark chocolate cookie is made. They are a little finicky and felt just plain wrong to this traditional cookie baking gal, but in the end I was rewarded with 18 of the most delicious, dark, rich, chewy cookies I could possibly want. You can have them, too!

If you don't have parchment paper to line your pans, spray your cookies sheets well with non-stick spray, but be aware that these may then stick to your cookie sheets. I had to pry them off, and I think parchment paper might make things a lot easier (although you won't have broken cookies to eat!). Honestly, the hardest part about these cookies is not just inhaling them all, one by one. They would probably be very good crumbled over ice cream or mixed with whipping cream and raspberries for an easy dessert.

chocolate meringue cookie recipe

Dark and decadent, these cookies don't contain any flour.

Ingredients

1 cup semi sweet chocolate chips, divided (for a change try using 1/2 cup semi sweet to melt, 1/2 cup mint/white chips)

1 1/2 cups icing sugar (powdered sugar)

1/3 cup unsweetened cocoa powder

2 tsp cornstarch

2 large egg whites, room temperature

1/2 tsp vanilla extract

1/8 tsp cream of tartar


Directions

Preheat your oven to 350 F. Arrange the racks to be in the top 1/3 and bottom 1/3 of the oven. Line two cookie sheets with parchment paper and set aside.

2. Sift together 1/2 cup of the icing sugar, cornstarch, cream of tartar and cocoa into a bowl to get rid of lumps. Set aside.

3. In a small bowl, melt 1/2 cup of the chocolate chips in a microwave on low until smooth. Set aside to cool to room temperature.

4. In the bowl of an electric mixer, begin whipping up the egg whites until you have soft peaks. Add the remaining 1 cup of icing (powdered) sugar, 1/4 cup at a time, mixing after each addition until just blended. Part way through you may need to stop and scrape down the bowl with a spatula. Beat the egg whites until they are thick and glossy, almost like marshmallow cream. This should take about a minute or two. Switch the attachment on your mixer to the paddle one if you are using a Kitchen Aid or other similar stand mixer.

5. Add the cocoa mixture and beat on low, scraping down the bowl part way through, until combined. Fold in the melted chocolate and the remaining 1/2 cup of chocolate chips. The "dough" will be stiff and seem very unlike cookie dough, but hang in there!

6. Spoon the dough out by tablespoons onto the parchment paper lined cookie sheets, placing them about 3 inches apart. Bake for about 7 minutes, then switch and rotate the pans, baking for about 5 minutes more until the cookies are dry and cracked looking. Remove from the oven.

7. Let the cookies sit on the racks for about 5 minutes before transferring to a wire rack to cool.

Adapted from Epicurious