Fudgy Meringue Cookies – a delicious recipe with Chocolate Chips, Powdered Sugar, Cocoa, Cornstarch, Egg Whites At, Vanilla. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350u00b0F, with one rack in the top third and one rack in the bottom third of the oven. Coat 2 baking sheets with nonstick spray.
2
Place 1/2 cup chocolate chips in a microwave-safe bowl and heat in 15-second intervals until chocolate softens; stir until glossy and completely melted. Set aside to cool for 10 minutes. Whisk together 1/4 cup powdered sugar, cocoa, and cornstarch in a small bowl.
3
Beat egg whites, vanilla, salt, and cream of tartar with a mixer on medium-high speed until soft peaks form. Add remaining 1/2 cup sugar in 2 additions, beating just to combine after each addition. Continue to beat until meringue is thick and glossy, about 2 minutes more. Beat in cocoa mixture to combine, then fold in cooled melted chocolate and remaining 1/2 cup chocolate chips.
4
Drop batter by level tablespoonfuls onto baking sheets, spacing about 3 inches apart (I baked 10 cookies per sheet) and bake for 7 minutes. Rotate sheets and bake until cookies look dry and begin to crack, about 6 minutes more. Cool cookies on baking sheets for several minutes, then transfer cookies to a wire rack and cool completely.
5
These taste best the day they're baked.
419
kcal
Calories
19
g
Fat
55
g
Carbs
10
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 cup Semisweet Chocolate Chips, Divided, 3/4 cups Powdered Sugar, Divided, 1/3 cups Unsweetened Cocoa, 2 teaspoons Cornstarch, and more.
Yes, Fudgy Meringue Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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