Hi, I’m Laura. Today, we’re going to make chocolate meringue drop cookies recipe. Never miss a recipe of the day again. Here are our most recent easy family recipes to try. Nowadays, I am going to make it a little bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Chocolate Meringue Drop Cookies Recipe
Chocolate Meringue Drop Cookies is one of the most favored of recent trending meals on earth. It is enjoyed by millions daily. It’s simple, it’s fast, it tastes yummy. They are nice and they look wonderful. Chocolate Meringue Drop Cookies is something which I have loved my whole life.
To get started with this particular recipe, we have to prepare a few ingredients. You can cook chocolate meringue drop cookies using 6 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Chocolate Meringue Drop Cookies:
- Prepare 5 oz Semi-sweet Bakers chocolate squares
- Take 2 tbsp Cocoa Powder
- Take 1/3 cup Egg whites (3 large eggs)
- Prepare 1/2 tsp Cream of Tartar
- Get 1/2 cup Sugar
- Make ready 1/2 tsp Vanilla extract
Steps 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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