Chocolate Meringue Cookies

These cookies look detailed, and sound hard to make, but in all reality if you can separate egg whites and use a mixer you can make these cookies. 

If you like cookies that melt in your mouth and are also chewy you will love these! The tops are so delicate they melt in your mouth (my favorite part) and the bottoms are chewy deliciousness (also amazing). 

Eventually I will try some vanilla cookies or some chocolate/vanilla swirl cookies. Now that sounds even better!

Lets get started:

Beat egg whites and vanilla in a bowl until foamy. Add in the sugar a little at a time and beat until glossy. (Look how shiny).

Fold in the cocoa 1/2 at a time. 

Hint: fold in means take a rubber scraper and slowly mix in, being careful not to flatten the mixture or change the consistency.

Using a spoon or a pastry bag, plop some of the dough on the parchment paper. You can put them close together because they don't really change shapes as they cook. Hence - if you want small cookies, make small cookie dough blobs. If you want larger cookies, make larger cookie dough blobs. 

Bake at 300 degrees until they look dry.

 

Chocolate Meringue Cookies

Ingredients:

-3 egg whites

-3/4 teaspoon vanilla extract

-3/4 cup sugar

-1/4 cup unsweetened cocoa, sifted

Directions:

Preheat oven to 300 degrees. Line a cookie sheet with parchment. Place the egg whites and vanilla into a bowl – beat with an electric mixer until the mixture is foamy. Beat in the sugar, 1 tablespoon at a time, until the mixture becomes glossy appearing and stiff peaks form. Add about half of the cocoa and fold in gently until well incorporated. Add the rest of the cocoa in the same manner. Spoon the meringue mixture into a pastry bag with a large star tip and squeeze dollops onto the parchment-coated cookie sheet. You can place these fairly close together as they do not expand very much while baking. Bake for 30 minutes or until they appear dry, then cool completely on a cooling rack. Store in the fridge.