Chocolate Chewy Meringue Cookies Recipes

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CHEWY CHOCOLATE MERINGUE COOKIES



Chewy Chocolate Meringue Cookies image

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

1 (12 ounce) bag semisweet chocolate chips, divided
2 egg whites
1 dash salt
3/4 cup powdered sugar
1/2 teaspoon vanilla extract
1/2 teaspoon white vinegar
3/4 cup pecans, chopped

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 MERINGUE COOKIES



Chocolate Meringue Cookies image

This is a meringue cookie with a double chocolate taste. Store these in an air tight container.

Provided by Madonna

Categories     Desserts     Cookies     Drop Cookie Recipes

Yield 18

Number Of Ingredients 6

3 egg whites
⅛ teaspoon cream of tartar
½ teaspoon vanilla extract
⅔ cup white sugar
1 tablespoon unsweetened cocoa powder
⅓ cup semisweet chocolate chips

Steps:

  • Preheat oven to 300 degrees F (150 degrees C).
  • Combine egg whites, cream of tartar, and vanilla. Beat until the whites form soft peaks. Slowly add sugar; beat until stiff peaks form, and mixture becomes glossy. Fold in cocoa and chocolate chips.
  • Drop mixture by teaspoonfuls on to a greased cookie sheet. Bake for 25 to 30 minutes.

Nutrition Facts : Calories 47.3 calories, Carbohydrate 9.6 g, Fat 1 g, Fiber 0.3 g, Protein 0.8 g, SaturatedFat 0.6 g, Sodium 9.7 mg, Sugar 9.2 g

CHOCOLATE MERINGUE COOKIES



Chocolate Meringue Cookies image

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.

Provided by Charmed

Categories     Drop Cookies

Time 30m

Yield 36 serving(s)

Number Of Ingredients 6

6 ounces semi-sweet chocolate chips
2 large egg whites
1/2 cup sugar
1/2 teaspoon vanilla
1/2 teaspoon white vinegar
3/4 cup chopped nuts (optional)

Steps:

  • Preheat the oven to 350.
  • Grease the cookie sheets, and cover with parchment paper or wax paper.
  • (I usually spray the paper with non-stick vegetable spray).
  • Melt the chocolate chips over hot water in double boiler.
  • If you prefer (and this is the way I prefer doing it), you can melt them in the microwave.
  • Start by cooking for 20 seconds.
  • Stir and return to the microwave for another 10 seconds.
  • Stir again, and repeat the process until all the chips are melted.
  • Beat the egg whites until foamy, and then begin gradually adding the sugar while continuing to beat.
  • Beat until stiff.
  • Then beat in the vanilla and vinegar.
  • Gently fold in the chocolate and nuts, if desired.
  • Drop the batter, a teaspoon at a time, onto the sheets, leaving about 3 inches between each.
  • Bake for 10 minutes or until firm to the touch.
  • Remove immediately from sheets.
  • Store in airtight container.
  • NOTE: Try not to store these for too long.
  • Although they will keep, they will dry out a bit and lose that gooeyness inside somewhat, which is what makes them so special.

MOM'S CHOCOLATE CHIP MERINGUES



Mom's Chocolate Chip Meringues image

These were my favorite as a kid! They are melt-in-your-mouth delicious and easy to make.

Provided by Leigh Cotter

Categories     Desserts     Cookies

Time 4h20m

Yield 12

Number Of Ingredients 5

2 egg whites
¼ teaspoon salt
⅔ cup white sugar
⅛ teaspoon cream of tartar
1 cup miniature chocolate chips

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Generously grease a cookie sheet or line with parchment paper.
  • Blend egg whites and salt with an electric mixer until peaks begin to form. With the mixer still running, gradually add sugar, 1 tablespoon at a time, until all is incorporated, then add the cream of tartar.
  • Gently fold in chocolate chips using a wooden spoon or rubber spatula. Using a teaspoon, drop batter onto prepared cookie sheet. Place in the oven, and turn off heat. Leave in the oven at least 4 hours, or overnight for even better results.

Nutrition Facts : Calories 114.8 calories, Carbohydrate 20.3 g, Fat 4.3 g, Fiber 0.9 g, Protein 1.2 g, SaturatedFat 2.6 g, Sodium 59.3 mg, Sugar 19 g

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