Hello everybody, hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, chocolate meringue drop cookies. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
These meringue cookies have a puffy, fragile exterior and a moist, soft interior. They deliver an enticingly bold, knock-your-socks-off bittersweet chocolate experience. Dark Chocolate Meringue Drops. this link is to an external site that may or may not meet accessibility guidelines.
Chocolate Meringue Drop Cookies is one of the most favored of recent trending foods on earth. It’s easy, it is fast, it tastes delicious. It’s appreciated by millions daily. Chocolate Meringue Drop Cookies is something that I have loved my whole life. They’re fine and they look fantastic.
To begin with this particular recipe, we have to first prepare a few ingredients. You can have chocolate meringue drop cookies using 6 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Chocolate Meringue Drop Cookies:
- Make ready 5 oz Semi-sweet Bakers chocolate squares
- Prepare 2 tbsp Cocoa Powder
- Prepare 1/3 cup Egg whites (3 large eggs)
- Prepare 1/2 tsp Cream of Tartar
- Take 1/2 cup Sugar
- Take 1/2 tsp Vanilla extract
Crunchy meringues on the outside and soft and airy on the inside, great for Drop heaping tablespoons onto a cookie sheet, dust with cocoa if desired. The cookies are ready when they are hard to. Gently fold in chocolate chips by hand until combined. Drop batter by heaping tablespoon-fulls onto cookie sheet.
Instructions to make Chocolate Meringue Drop Cookies:
- Preheat oven to 350°F. Line baking sheet(s) with parchment paper or aluminum foil and lightly spray with cooking oil.
- Coarsely chop 3oz of the chocolate and place it in a small bowl. Microwave for 1 min; stir, then replace back in microwave and stir every 20 seconds or until completely melted. Set aside.
- Chop the remaining 2oz of chocolate into small pieces. Combine in a small bowl with the cocoa powder.
- Combine egg whites and cream of tartar in a medium mixing bowl. Beat with an electric mixer for 30 seconds or until soft peaks form. Immediately add 2 Tbsp. sugar, beat for 1 minute. Slowly, about a Tbsp. at a time, add the remaining sugar, then vanilla, continuing to beat on medium/high speed until the mixture is smooth, glossy and thickened. Scrape down the sides of the bowl and beat for about 30 seconds longer. Lightly fold in the chocolate-cocoa mixture and the melted chocolate, just until evenly incorporated and no streaks remain. Do not over mix.
- Drop by rounded teaspoons about 1-inch apart onto prepared baking sheets.
- Bake 8-12 minutes. Rotating baking sheets the first 6 minutes. Will be firm when lightly pressed, but soft in the middle. Let stand 1-2 minutes. Slide with paper or foil off of the baking sheets and let cool completely. Serve and enjoy!
Chocolate meringue cookies require a bit of technique to perfect and I'll walk you through all of my best tips and tricks below. I originally shared this recipe for chocolate meringues over on The Recipe Critic! This is one of my most popular recipes. These chocolate drop cookies are made with chopped walnuts or pecans and are both flavorful and chewy and a perfect addition to your lunchbox. Chocolate—milk or semisweet—morsels or white chocolate chips are an excellent addition to just about any cookie dough, with or without the nuts.
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