Chocolate Meringue Cookies

Name: Chocolate Meringue Cookies
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 36
Cuisine: American
Ingredients: : 6; : 2; : 1/2; : 1/2; : 1/2; : 3/4

Features:

Cuisine:

American

I've been on a meringue cookie kick for a couple of weeks now. The first reviewer on the page I agree with, the acid should be added before the sugar. I however, didn't use Vinegar. used 1/8th of a teaspoon of Cream of Tartar (recommended for two egg whites). I also put the "Castor" (extra fine) sugar in the oven to warm up, that also makes the meringue rise taller. As the first reviewer said, use a pastry bag, absolutely! Dropping teaspoons is fine but if you want a gooey chewy crisp cookie use a bag. I made them at the temperature recommended but won't do that next time. The meringue stood up to the warm melted chocolate. Next time I will set the oven at 180 and let them get crisp and the center will be more chocolate gooey. I understand this recipe was just adapted from another book, but it's good but one recommendation try not to write instructions as you would for children. Those of us who bake often like to get to the point. We also can't say relatively low in fat when the amount of fat in nuts varies. I omitted the nuts.

50 min
Serves 36
Easy

Ingredients

Directions

Chocolate Meringue Cookies, There are the best chocolate meringues crispy on the outside and a bit gooey on the inside It’s like eating a rich fudgy brownie You would never know they were not only fairly low in fat, but also in calories (at least for something that yummy and chocolatey) The recipe comes from the Creative Chef 2 Cookbook, put out by the Tourette’s Association of America It was one of the best cookbooks I ever had Note: Although the cookies do expand somewhat, they shouldn’t flatten and spread too much, as the thicker they are, the more fudgey the center will be The extra room is also to allow for more air to circulate the meringue, making for a more even texture , I’ve been on a meringue cookie kick for a couple of weeks now The first reviewer on the page I agree with, the acid should be added before the sugar I however, didn’t use Vinegar used 1/8th of a teaspoon of Cream of Tartar (recommended for two egg whites) I also put the Castor (extra fine) sugar in the oven to warm up, that also makes the meringue rise taller As the first reviewer said, use a pastry bag, absolutely! Dropping teaspoons is fine but if you want a gooey chewy crisp cookie use a bag I made them at the temperature recommended but won’t do that next time The meringue stood up to the warm melted chocolate Next time I will set the oven at 180 and let them get crisp and the center will be more chocolate gooey I understand this recipe was just adapted from another book, but it’s good but one recommendation try not to write instructions as you would for children Those of us who bake often like to get to the point We also can’t say relatively low in fat when the amount of fat in nuts varies I omitted the nuts

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Steps

1 Done	Preheat the Oven to 350.
2 Done	Grease the Cookie Sheets, and Cover With Parchment Paper or Wax Paper.
3 Done	(i Usually Spray the Paper With Non-Stick Vegetable Spray).
4 Done	Melt the Chocolate Chips Over Hot Water in Double Boiler.
5 Done	If You Prefer (and This Is the Way I Prefer Doing It), You Can Melt Them in the Microwave.
6 Done	Start by Cooking For 20 Seconds.
7 Done	Stir and Return to the Microwave For Another 10 Seconds.
8 Done	Stir Again, and Repeat the Process Until All the Chips Are Melted.
9 Done	Beat the Egg Whites Until Foamy, and Then Begin Gradually Adding the Sugar While Continuing to Beat.
10 Done	Beat Until Stiff.
11 Done	Then Beat in the Vanilla and Vinegar.
12 Done	Gently Fold in the Chocolate and Nuts, If Desired.
13 Done	Drop the Batter, a Teaspoon at a Time, Onto the Sheets, Leaving About 3 Inches Between Each.
14 Done	Bake For 10 Minutes or Until Firm to the Touch.
15 Done	Remove Immediately from Sheets.