Recette Pour Chocolate Meringue Drop Cookies

Chocolate Meringue Drop Cookies - Recettes simples pour la maison. This is a meringue cookie with a double chocolate taste. Store these in an air tight container. Fold in cocoa and chocolate chips. Drop mixture by teaspoonfuls on to a greased cookie sheet. 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.

Mix in the vanilla and cocoa on low speed, then fold in chocolate chips by hand. Remove from pan and store in an airtight container. Homemade recipe for chocolate meringue cookies with chocolate chips.

Vous pouvez faire cuire Chocolate Meringue Drop Cookies avec 6 épices et 6 étapes. Voir le guide suivant!

1. 5 oz Semi-sweet Bakers chocolate squares.
2. 2 tbsp Cocoa Powder.
3. 1/3 cup Egg whites (3 large eggs).
4. 1/2 tsp Cream of Tartar.
5. 1/2 cup Sugar.
6. 1/2 tsp Vanilla extract.

Crunchy meringues on the outside and soft and airy on the inside, great for Drop heaping tablespoons onto a cookie sheet, dust with cocoa if desired. The cookies are ready when they are hard to. These chocolate drop cookies are made with chopped walnuts or pecans and are both flavorful and chewy and a perfect addition to your lunchbox. Chocolate—milk or semisweet—morsels or white chocolate chips are an excellent addition to just about any cookie dough, with or without the nuts.

1. Preheat oven to 350°F. Line baking sheet(s) with parchment paper or aluminum foil and lightly spray with cooking oil..
2. 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..
3. Chop the remaining 2oz of chocolate into small pieces. Combine in a small bowl with the cocoa powder..
4. 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..
5. Drop by rounded teaspoons about 1-inch apart onto prepared baking sheets..
6. 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!.

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. Dark Chocolate Meringue Drops. this link is to an external site that may or may not meet accessibility guidelines. Gently fold in chocolate chips by hand until combined. Get a double hit of chocolate with rich and chocolaty cookies topped with deep chocolate frosting.