Best 2 Chocolate Chewy Meringue Cookies Recipes
Indulge in the delightful symphony of flavors and textures with these Chocolate Chewy Meringue Cookies. Embark on a culinary journey that blends the richness of chocolate, the chewiness of meringue, and the perfect balance of sweetness. These cookies are not just a treat; they are an experience that will tantalize your taste buds and leave you craving more.
This article presents a collection of irresistible meringue cookie recipes that cater to various preferences and dietary needs. From the classic Chocolate Chewy Meringue Cookies that combine the timeless flavors of chocolate and meringue to the innovative and delightful Chocolate Peppermint Meringue Cookies that infuse a refreshing minty twist, there's something for every palate.
For those seeking a gluten-free option, the Almond Flour Chocolate Meringue Cookies offer a delectable alternative with a nutty flavor and a satisfying crunch. And for those who prefer a vegan treat, the Vegan Chocolate Meringue Cookies deliver the same chewy meringue texture without compromising on taste.
With step-by-step instructions, helpful tips, and stunning visuals, this article guides you through the process of creating these chocolate meringue cookies with ease. Whether you're a seasoned baker or just starting your culinary adventure, these recipes are designed to inspire and empower you to create delectable treats that will impress your family and friends.
CHEWY CHOCOLATE MERINGUE COOKIES
Being a chocoholic, I crammed as much chocolate as I could into these cookies. I submitted them to a contest, but obviously the judges were not chocoholics like me because the cookies did not win. Nevertheless, I think they are winners :>)
Provided by Lorraine of AZ
Categories Dessert
Time 27m
Yield 4 dozen
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F. Line cookie sheets without sides with parchment paper.
- Melt 1 cup (6 oz.) of the chocolate chips in the top of a double boiler over hot, not boiling, water being careful not to get any steam in the chocolate. Or melt chocolate in the microwave, following the manufacturer's directions. Remove from heat and cool.
- Beat egg whites until frothy. Add salt and sugar while continuing to beat. Beat until stiff peaks form. Beat in vanilla and vinegar. Fold in the melted chocolate which has cooled, the chopped pecans and remaining chocolate chips. Do not worry about any white streaks which remain as these add visual interest.
- Drop by teaspoonfuls onto prepared cookie sheet. These cookies do not spread, so you may space them rather closely together. Bake 10-12 minutes in preheated oven until crunchy and dry outside but still soft and chewy inside. Remove immediately.
CHOCOLATE CHEWY MERINGUE COOKIES
Steps:
- 1. Position 2 racks in the upper and lower thirds of the oven. Heat oven to 350˚F. Line 2 large baking sheets with parchment paper. 2. Mix sugar, cocoa, and salt in a bowl. Stir in chocolate chips. Add egg whites and vanilla; beat with a fork or electric mixer on medium until batter is just moistened. (Do not overbeat batter or it will stiffen.) 3. Drop batter by teaspoonful onto baking sheets in evenly spaced mounds. Bake cookies until tops are lightly cracked and glossy, about 15 minutes. Cool briefly, then carefully remove from parchment paper with a spatula*. Cookies may be soft and fragile, so proceed carefully to lift cookies and place them on racks to cool. Do not wait too long to remove them from baking sheets, for they will stick, even to parchment paper. Repeat with remaining batter. Store in an airtight container at room temperature for up to 1 week. Makes about 4 dozen cookies. Notes: ~ I found that slightly rounded teaspoons of batter work best. I tried making bigger ones and they did not bake as nicely. Also, make sure to leave plenty of room around each one as they will spread - a lot! ~ When I made these cookies I found, through trial and error, that if I lightly buttered the parchment paper, then left the cookies right on the paper till they were cool, there was no problem removing them. ~ I tried them with 2 cups of chocolate chips and a cup of roughly chopped dried cherries - fabulous! ~ I also tried them with 2 cups of chocolate chips and 1 cup of toffee bits, even better!! :) Taken from http://www.thecafesucrefarine.com/2012/06/oh-my-goodness-just-wait.html
Tips:
- Precise measurements: Use a kitchen scale to accurately measure ingredients, especially flour, sugar, and cocoa powder.
- Quality ingredients: Opt for high-quality chocolate, whether it's semisweet, bittersweet, or a combination.
- Chilling the dough: Refrigerating the dough for at least 30 minutes will firm it up and prevent the cookies from spreading too much during baking.
- Don't overbeat the egg whites: Overbeaten egg whites can lead to dry and tough cookies. Beat until stiff peaks form, but avoid overbeating.
- Use parchment paper: Lining the baking sheets with parchment paper will prevent the cookies from sticking and make cleanup easier.
- Bake in a preheated oven: Preheat the oven to the desired temperature before baking the cookies. This ensures even baking and prevents the cookies from spreading excessively.
Conclusion:
These chocolate chewy meringue cookies are a delightful treat that combines the richness of chocolate and the chewy texture of meringue. With a few simple ingredients and careful attention to detail, you can create these delicious cookies that are perfect for any occasion. Whether you enjoy them as a sweet snack or as a gift for loved ones, these cookies are sure to be a hit. Experiment with different chocolate types and flavors to create unique variations that suit your taste preferences. Happy baking!
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