Chocolate Meringue Cookies

Chocolate Meringue Cookies are a rich, delicate dessert with a slightly crunchy exterior, and a brownie-like interior. They whip up easily using melted chocolate resulting in extra chocolaty cookies you’ll love.

The rustic cracks on top conflict with the delicate exterior hiding the fudge-like interior.

Wait until you take your first bite. What a delicious surprise.

Using melted chocolate, instead of dry cocoa, takes these treats to a decadent, rich level.

Let’s get started.

Making Chocolate Meringue Cookies

Make sure you take out the eggs to warm up, because they whip up much better when they’re room temperature.

Meanwhile, let’s talk chocolate.

Chop the 2 bars of baking chocolate into small even-sized pieces.

They’ll melt easier if the pieces are all the same size.

In a microwave bowl, heat on HIGH for 30 seconds, then stir.

Then, heat at 15 second intervals, stirring each time, until the chocolate is smooth and lump free.

It really is worth stirring every time, and be careful to not scorch the chocolate.

Scorched chocolate becomes thick and muddy, but more importantly, can’t be used in this recipe.

Just stir each time at 15 second intervals. You’ve got this.

NOTE: the box the chocolate comes in also has melting instructions.

Once the chocolate is melted, set aside to cool.

Grab a small or medium bowl.

It’s the only thing negative I have to say about this recipe is that it only makes 24 tasty little morsels.

Double it up if you’re baking for a crowd…or, you’re just really hungry.

Mix those Chocolate Meringue Cookies up.

You also need either electric hand-held beaters or a stand mixer.

Whipping up egg whites is not for the weak of heart…or hand.

On medium, beat the egg whites and cream of tartar until foamy.

You’ll know what I mean when you see it.

Keep the speed on medium and add the sugar in a slow, steady stream.

Scrape sides as needed, then turn the speed to high.

In about 2 – 3 minutes, peaks begin to form.

You want STIFF peaks. This is the structure, or light and airy base for your cookies.

Time to stir old-school.

The rest of the dough is mixed by hand.

So, grab a spatula and fold in the melted chocolate, chopped pecans, vanilla extract, and salt.

Once combined, drop heaping teaspoons of cookie dough 1 1/2-inches apart on parchment-lined cookie sheets.

In a preheated oven set at 350°, bake for 8 – 12 minutes. The tops should be shiny, the sides set, and the cracks are just beginning to form.

In other words, the cracks come out more as they cool.

Let them cool on the cookie sheet or on a wire rack, then store in an air-tight container.

Chocolate…give me chocolate!

More recipes for those chocolate lovers out there. Yeah, I see you.

• Chocolate Truffle Cupcakes
• Best Chocolate Rum Cake
• Bittersweet Chocolate Cheesecake
• Chocolate Cutout Cookies
• Dark Chocolate Cake
• No Bake Chocolate Cherry Dessert
• Skinny Dark Chocolate Cake

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Chocolate Meringue Cookies

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In the mean time, I hope you have a blessed day.

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