Flourless Chocolate Meringue Cookies Recipes

FLOURLESS CHOCOLATE COOKIES RECIPE

Steps:

• Prep your oven and pans. Position racks in both the upper third and lower third racks of the oven and preheat the oven to 350°F. Line two half sheet pans with parchment paper.
• Make the cookies. In a medium bowl, sift together the confectioners' sugar and cocoa powder. Add the egg whites, vanilla, and salt and mix with a stiff rubber spatula or wooden spoon until the dough is just moistened. The dough will be liquidy like a batter. Mix in the chocolate chips.
• Working quickly, use a 2-tablespoon cookie dough scoop to portion the dough into four evenly spaced mounds on each half sheet pan. Because the dough is so runny, the portions will likely look misshapen-don't worry about it too much, they'll spread into even circles in the oven. Be sure to leave at least 3 inches between each cookie.
• Bake the cookies. Bake for 15 minutes, or until the tops of the cookies are glossy and lightly cracked, rotating the pans between the two racks halfway through the bake time. Cool the cookies completely on the pan on wire racks. Once the cookies have cooled, use a stiff metal spatula to release each cookie by sliding it quickly and forcefully underneath each cookie.
• Serve and store. Serve at room temperature. Store the flourless chocolate cookies in a zip top bag for up to 3 days at room temperature.

FLOURLESS CHOCOLATE COOKIES

Steps:

• Preheat oven to 350 degrees F. Line 2 large baking sheets with parchment paper. Coat the paper with cooking spray.
• Combine confectioners' sugar, cocoa powder and salt in a medium bowl. Beat egg whites in a large mixing bowl with an electric mixer until soft peaks form. Add vanilla. Fold in the cocoa powder mixture with a rubber spatula until combined. Fold in chocolate chips (or chunks).
• Drop the batter by tablespoonfuls onto the prepared baking sheets, leaving about 2 inches between each cookie. Bake, one sheet at a time, until the cookies are just beginning to crack on top, 12 to 14 minutes. Let cool slightly on the pan before transferring to a wire rack to cool completely.

FLOURLESS CHOCOLATE-MACADAMIA COOKIES

Steps:

• Preheat oven to 325 degrees. Whisk together confectioners' sugar, cocoa, and salt. Stir in chocolate and nuts. Add egg whites; stir until just incorporated.
• Drop dough by 1/4 cupfuls, 3 inches apart, onto 2 parchment-lined rimmed baking sheets. Bake until cookie tops are dry and crackled, 22 to 25 minutes, rotating sheets halfway through. Transfer baking sheets to wire racks; let cookies cool completely.

FLOURLESS COCOA COOKIES

Steps:

• Heat the oven to 350 degrees and line 2 rimmed baking sheets with parchment paper.
• In a large bowl, whisk the eggs until well blended.
• In another large bowl, sift together confectioners' sugar, cocoa powder, cinnamon and salt. Whisk into eggs, changing to a spatula when the batter becomes too thick to whisk. Stir in vanilla and chocolate.
• Use a 2-tablespoon cookie scoop to scoop cookies onto prepared baking sheets, leaving 1 1/2 inches between them. Sprinkle with flaky salt.
• Bake, rotating front to back, and top to bottom, halfway through, until set around the edges, cracked on top and slightly underbaked in the middle, 10 to 13 minutes. Transfer to a rack and let cool completely on the baking sheets. Store carefully in an airtight container.

CHOCOLATE MERINGUE COOKIES

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.

FLOURLESS COCOA COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C) with racks in the upper and lower thirds. Line two baking sheets with parchment paper.
• In a medium bowl, lightly whisk the eggs.
• Sift together the powdered sugar, cocoa powder, cinnamon, and salt. Add to the eggs, whisking until the mixture forms a smooth batter, about 1 minute. Add the vanilla and chocolate chunks and mix until fully incorporated; switch to a rubber spatula if necessary. The batter will be very thick and sticky.
• Use a No. 30 (2-tablespoon) scoop to portion the batter onto the prepared baking sheets--stagger the cookies, leaving about 1 1/2 inches between them. Sprinkle a little Maldon salt on each cookie.
• Bake the cookies, rotating the sheets from front to back and top to bottom at the halfway mark, until set around the edges and cracked on top, 10 to 12 minutes. The cookies may look slightly underbaked in the center--that's exactly what you want. Cool the cookies completely on the pans.

CHEWY FLOURLESS CHOCOLATE COOKIES

Steps:

• Preheat oven to 300°F
• Mix together sugar, cocoa, cornstarch and salt. Gradually add egg whites, stirring with a spoon until mixture forms a dough. (Mixture should be thick enough to form into balls; if not add more powdered sugar and cocoa). Add nuts; mix well.
• Form dough into 15 balls. Place on a parchment-lined cookie sheet. Bake 16 to 19 minutes, until glossy and crackled. Cool completely.