Chocolate Meringue Cookies
These cookies are one of my favorite. I picked these up from one of the kitchens I have worked in and have changed the recipe slightly to fit my own personal preferences. These cookies are the best parts of a brown in cookie form. They have the beautiful crackle top of a brown and they are fudge-y in the inside. They do tend to be a little brittle after a few days so they are best eaten day of but they do keep well. My family loves to mash them into vanilla ice cream. The little bit of salt on the top of the cookies brings out the amazing chocolate flavor.
Serving size: 24 cookies
Ingredients:
20 oz bittersweet chocolate
5 oz milk chocolate
11.4 oz egg whites
⅝ tsp cream of tartar
1 ¼ cups sugar
1 tbsp vanilla extract
Maldon flakey salt
Tips:
The best advice I have when making these cookies is to work quickly once the melted chocolate has been incorporated. The chocolate starts to set relatively quickly.
If you want to make a large batch of these cookies, do not do more than a 2x batch of this recipe as the chocolate will set the cookies too quickly.
Directions:
Preheat oven to 325 Fahrenheit.
Melt the chocolates in the microwave gently.
Whip the egg whites, cream of tartar, vanilla extract and sugar to a medium-stiff peaks.
Fold in melted chocolate, just until combined. Try to do this gently so that the incorporated air is not lost.
Scoop desired scoop size and add a pinch of maldon salt on top of the cookies.
Bake 12-14 minutes
