Chocolate Meringue Drop Cookies. This is a meringue cookie with a double chocolate taste. Store these in an air tight container. Drop mixture by teaspoonfuls on to a greased cookie sheet.

The cookies are ready when they are hard to. These meringue cookies have a puffy, fragile exterior and a moist, soft interior. They deliver an enticingly bold, knock-your-socks-off bittersweet chocolate experience. You can cook Chocolate Meringue Drop Cookies using 6 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Chocolate Meringue Drop Cookies

Prepare 5 oz of Semi-sweet Bakers chocolate squares.
It's 2 tbsp of Cocoa Powder.
You need 1/3 cup of Egg whites (3 large eggs).
You need 1/2 tsp of Cream of Tartar.
You need 1/2 cup of Sugar.
Prepare 1/2 tsp of Vanilla extract.

Dark Chocolate Meringue Drops. this link is to an external site that may or may not meet accessibility guidelines. Unlike most chocolate meringue cookie recipes, which call for cocoa powder and melted chocolate, Medrich's version uses only melted Drop mounds of batter on parchment lined baking sheets. A light crispy cookie with a nice chocolate flavour. These cookies are very sensitive to moisture and will lose their crispiness after a couple of days.

Chocolate Meringue Drop Cookies step by step

Preheat oven to 350°F. Line baking sheet(s) with parchment paper or aluminum foil and lightly spray with cooking oil..
Coarsely chop 3oz of the chocolate and place it in a small bowl. Microwave for 1 min; stir, then replace back in microwave and stir every 20 seconds or until completely melted. Set aside..
Chop the remaining 2oz of chocolate into small pieces. Combine in a small bowl with the cocoa powder..
Combine egg whites and cream of tartar in a medium mixing bowl. Beat with an electric mixer for 30 seconds or until soft peaks form. Immediately add 2 Tbsp. sugar, beat for 1 minute. Slowly, about a Tbsp. at a time, add the remaining sugar, then vanilla, continuing to beat on medium/high speed until the mixture is smooth, glossy and thickened. Scrape down the sides of the bowl and beat for about 30 seconds longer. Lightly fold in the chocolate-cocoa mixture and the melted chocolate, just until evenly incorporated and no streaks remain. Do not over mix..
Drop by rounded teaspoons about 1-inch apart onto prepared baking sheets..
Bake 8-12 minutes. Rotating baking sheets the first 6 minutes. Will be firm when lightly pressed, but soft in the middle. Let stand 1-2 minutes. Slide with paper or foil off of the baking sheets and let cool completely. Serve and enjoy!.

Some people call meringue cookies meringue kisses, meringue drops, or simply meringues. Whatever you want to call them, these sweet little Chocolate Toffee Meringue Bombs Inspired by traditional Italian cookies known as "brutti ma buoni," which translates to "ugly, but. There are the best chocolate meringues. crispy on the outside and a bit gooey on the inside. Gently fold in the chocolate and nuts, if desired.