Fudgy Meringue Cookies Recipes

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FUDGY MERINGUE COOKIES



Fudgy Meringue Cookies image

Provided by Lauren Chattman

Categories     Cookies     Mixer     Chocolate     Egg     Dessert     Bake     Valentine's Day     Low Fat     Kid-Friendly     Low Cal     Graduation     Family Reunion     Healthy     Low Cholesterol     Party     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes about 16

Number Of Ingredients 8

Nonstick vegetable oil spray
1 cup bittersweet chocolate chips (do not exceed 61% cacao; about 6 ounces), divided
1 1/2 cups powdered sugar, divided
1/3 cup unsweetened cocoa powder
2 teaspoons cornstarch
2 large egg whites, room temperature
1/2 teaspoon vanilla extract
1/8 teaspoon cream of tartar

Steps:

  • Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 350°F. Coat 2 large rimmed baking sheets with nonstick spray. Place 1/2 cup chocolate chips in small microwave-safe bowl. Cook in 15-second intervals until chocolate softens; stir until melted and smooth. Cool chocolate to lukewarm, about 10 minutes. Whisk 1/2 cup sugar, cocoa, and cornstarch in small bowl to blend.
  • Using electric mixer, beat room-temperature egg whites, vanilla, 1/8 teaspoon salt, and cream of tartar in medium bowl until soft peaks form. Add remaining 1 cup sugar in 4 additions, beating just to blend after each addition. Continue to beat until meringue is thick and glossy like marshmallow creme, about 2 minutes longer. Beat in cocoa mixture. Fold in melted chocolate, then 1/2 cup chips.
  • Drop batter by rounded tablespoonfuls onto prepared sheets, spacing 3 inches apart. Bake cookies 7 minutes. Reverse sheets and bake until dry-looking and cracked, about 6 minutes. Cool cookies on sheets 5 minutes. Transfer cookies to racks and cool completely.

MERINGUE COOKIES



Meringue Cookies image

This recipe can be doubled, but if you do, don't double the chocolate chips. Best if eaten in a few days.

Provided by Pat K.

Categories     Desserts     Cookies     Drop Cookie Recipes

Yield 12

Number Of Ingredients 6

2 egg whites
⅛ teaspoon salt
⅛ teaspoon cream of tartar
1 teaspoon vanilla extract
¾ cup white sugar
1 cup semisweet chocolate chips

Steps:

  • Preheat oven to 300 degrees F (150 degrees C). To prevent burning you can bake on an air cushion baking sheet or put parchment paper on a regular cookie sheet.
  • Beat egg whites, salt, cream of tartar, and vanilla until very firm. Gradually add sugar and mix. Fold in chocolate chips.
  • Drop by teaspoonfuls on pan. Bake 300 degrees for 25 minutes. They should only be lightly browned.

Nutrition Facts : Calories 119.2 calories, Carbohydrate 21.4 g, Fat 4.2 g, Fiber 0.8 g, Protein 1.2 g, SaturatedFat 2.5 g, Sodium 35.1 mg, Sugar 20.2 g

MERINGUE FUDGE DROPS



Meringue Fudge Drops image

Almond-flavored meringue, a fudgy filling and a sprinkling of pistachio nuts make these bite-size morsels a special addition to any holiday dessert tray. -Charlotte Elliott Neenah, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 4-1/2 dozen.

Number Of Ingredients 11

2 large egg whites
1/4 teaspoon almond extract
1/8 teaspoon cream of tartar
1/8 teaspoon salt
1/2 cup sugar
FUDGE TOPPING:
1/2 cup semisweet chocolate chips
3 tablespoons butter
2 large egg yolks, lightly beaten
2 tablespoons confectioners' sugar
2 tablespoons chopped pistachio nuts

Steps:

  • Place egg whites in a small bowl and let stand at room temperature for 30 minutes. , Line baking sheets with parchment; set aside. Beat egg whites with almond extract, cream of tartar and salt on medium speed until soft peaks form. Add sugar, 1 tablespoon at a time, beating on high until stiff peaks form and sugar is dissolved., Drop meringue mixture by teaspoonfuls onto prepared sheets. With a small spoon, make a small indentation in the center of each. Bake at 250° for 30-35 minutes or until dry to the touch., For topping, combine chocolate chips and butter in a small saucepan. Cook and stir over medium-low heat until chips are melted and mixture is smooth. Combine egg yolks and confectioners' sugar. Reduce heat to low. Gradually whisk into chocolate mixture. Cook and stir for 1 minute longer or until mixture reaches 160°. Cool to room temperature, whisking several times. Spoon into center of meringue. Sprinkle with nuts.

Nutrition Facts : Calories 56 calories, Fat 3g fat (2g saturated fat), Cholesterol 35mg cholesterol, Sodium 32mg sodium, Carbohydrate 6g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein.

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.

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.

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