Fudgy Meringue cookie

Fudgy Meringue cookie

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  • Prep Time


  • Total Time


  • Servings




  • Nonstick vegetable oil spray

  • 1

    cup bittersweet chocolate chips (do not exceed 61% cacao; about 6 ounces), divided

  • cups powdered sugar, divided

  • cup unsweetened cocoa powder

  • 2

    teaspoons cornstarch

  • 2

    large egg whites, room temperature

  • ½

    teaspoon vanilla extract

  • teaspoon cream of tartar


     4.2 (18 votes) YOUR RATING: 2 Save to My Recipes PREPARATION View Step-by-Step Directions Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 350°F. Coat 2 large rimmed baking sheets with nonstick spray. Place 1/2 cup chocolate chips in small microwave-safe bowl. Cook in 15-second intervals until chocolate softens; stir until melted and smooth. Cool chocolate to lukewarm, about 10 minutes. Whisk 1/2 cup sugar, cocoa, and cornstarch in small bowl to blend. Using electric mixer, beat room-temperature egg whites, vanilla, 1/8 teaspoon salt, and cream of tartar in medium bowl until soft peaks form. Add remaining 1 cup sugar in 4 additions, beating just to blend after each addition. Continue to beat until meringue is thick and glossy like marshmallow creme, about 2 minutes longer. Beat in cocoa mixture. Fold in melted chocolate, then 1/2 cup chips. Drop batter by rounded tablespoonfuls onto prepared sheets, spacing 3 inches apart. Bake cookies 7 minutes. Reverse sheets and bake until dry-looking and cracked, about 6 minutes. Cool cookies on sheets 5 minutes. Transfer cookies to racks and cool completely. KEYWORDS Birthday Food, Chocolate Chip Recipes, Chocolate Recipes, Cocoa Powder Recipes, Cookie Recipes, Cornstarch Recipes, Cream Of Tartar Recipes, Dessert, Large Groups, Meringue Recipes, Party Food, Vanilla Extract Recipes RECIPE BY Lauren Chattman PHOTOGRAPH BY Dan Forbes


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