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Ingredients
| powdered sugar (unsifted): 1/2 cup |
| cornstarch: 1 tsp |
| unsweetened cocoa powder (sifted): 1 1/2 Tbl |
| eggs: 2 (whites, large) |
| granulated sugar: 1/4 cup |
| cream of tartar: 1/8 tsp |
| salt: 1/8 tsp |
| vanilla extract: 3/4 tsp |
| distilled vinegar: 1/2 tsp |
| semisweet chocolate chips (chips): 1/2 cup |
Double Chocolate Meringue Cookies
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
30 min -
Servings
12 serving(s)
Tags
- Preheat oven to 300 degrees F. Line a large cookie sheet with parchment paper.
- Sift together the powdered sugar, cornstarch and cocoa. Set aside.
- In a metal mixing bowl, whisk together the egg whites and the granulated sugar. Set this bowl over a pot of simmering water and whisk until mixture is very warm and sugar dissolves. Be careful not to cook the whites. This may also be done over a double boiler.
- Remove from heat and stir in cream of tartar and salt.
- Whip until stiff peaks form. Add vanilla and vinegar while whites are whipping.
- Fold in the confectioners’ sugar mixture and chocolate chips.
- Drop by generously rounded tablespoonfuls onto parchment lined cookie sheet. Cookies won’t spread. Bake for 30 minutes at 300 degrees F.