About Us saturday chef recipe

Fudgy Meringue Cookies

Original date aired: March 19th, 2011

Overview

"All you need is love. But a little chocolate now and then doesn't hurt."

- Charles M. Schulz


Ingredients
  • 1 cup bittersweet chocolate chips, divided
  • 1 1/2 cups powdered sugar, divided
  • 1/3 cup unsweetened cocoa powder
  • 2 tsp cornstarch
  • 2 large egg whites, room temperature
  • 1/2 tsp vanilla extract
  • 1/8 tsp cream of tartar

Directions
  1. Position 1 rack in top third of oven and 1 rack in bottom third of oven;
  2. Preheat oven to 350°F.
  3. Place 1/2 cup chocolate chips in a bowl over a double boiler.
  4. Cook chocolate chips until melted and smooth.
  5. Cool chocolate to lukewarm, about 10 minutes.
  6. Whisk 1/2 cup sugar, cocoa, and cornstarch in small bowl to blend.
  7. Using electric mixer, beat room-temperature egg whites, vanilla, 1/8 teaspoon salt, and cream of tartar in medium bowl until soft peaks form. 
  8. Add remaining 1 cup sugar, in stages, beating just to blend after each addition.
  9. Continue to beat until meringue is thick and glossy like marshmallow cream, about 2 minutes longer.
  10. Beat in cocoa mixture.
  11. Fold in melted chocolate, then 1/2 cup chips.
  12. Drop batter by rounded tablespoonfuls onto prepared sheets, spacing 3 inches apart.
  13. Bake cookies 7 minutes.
  14. Reverse sheets and bake until dry-looking and cracked, about 6 minutes longer.
  15. Cool cookies on sheets 5 minutes.
  16. Transfer cookies to racks and cool completely.

Bon appetit. 

For questions about this recipe or any other recipe on our website, please email chefjudywood@meezcuisine.com.

Twitter, Facebook or Email
Twitter Facebook Envelope
Debug Panel X