Hello, I am Clara. Today, we’re going to make chocolate meringue drop cookies recipe. Never skip today’s recipe. This is a simple recipe to try and is one of my family food recipes. This time, I’m gonna make it a bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Chocolate Meringue Drop Cookies Recipe
Chocolate Meringue Drop Cookies is one of the most favored of current trending meals on earth. It is simple, it’s fast, it tastes yummy. It’s appreciated by millions every day. They’re fine and they look fantastic. Chocolate Meringue Drop Cookies is something which I’ve loved my entire life.
To get started with this particular recipe, we must prepare a few components. You can cook chocolate meringue drop cookies using 6 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Chocolate Meringue Drop Cookies:
- Make ready 5 oz Semi-sweet Bakers chocolate squares
- Take 2 tbsp Cocoa Powder
- Make ready 1/3 cup Egg whites (3 large eggs)
- Prepare 1/2 tsp Cream of Tartar
- Make ready 1/2 cup Sugar
- Make ready 1/2 tsp Vanilla extract
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!
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