Chocolate Meringue Cookies
These chocolate meringue cookies are beyond irresistible! Crunchy on the outside with a chewy center that's loaded with walnuts. This is the type of cookie that you simply cannot just have one at a time. They're great for potlucks, especially during the summer since they're not very messy.
Servings 20 cookies
Calories 99kcal
Ingredients
- 2 egg whites
- 1/2 cup sugar
- 6 oz semisweet chocolate
- 3/4 cup walnuts chopped
- 1/2 tsp vanilla extract
Instructions
- Melt the semisweet chocolate chips and let it cool down to room temperature.
- Meanwhile, using an electric mixer beat the egg whites and sugar on medium-high speed until it becomes a stiff, fluffy consistency.
- Then add in the vanilla extract, chocolate, and walnuts and stir just to combine.
- Line a cookie sheet with nonstick foil and scoop out 1 tbsp-sized scoops of the cookie batter onto the baking sheet.
- Bake the cookies 12 minutes at 350 degrees Fahrenheit.
Video
Notes
- Separate the egg whites carefully- Even a little egg yolk will cause the egg whites not to stiffen when mixed. Try cracking the egg and pouring the egg yolk between the shells until all the white falls into the bowl.
- Don't beat the eggs too fast- Meringue cookies can become flat if you beat the eggs at high speed, which incorporates big air bubbles that burst, flattening the cookies.
- Chop the walnuts smaller- Keep the chopped walnuts on the smaller size so they don't overpower the cookies, and also don't overwhelm the light meringue.
- Fold the meringue- As you mix in the chocolate and walnuts, fold the meringue gently so you don't deflate it by mixing everything in too forcefully.
Nutrition
Calories: 99kcal | Carbohydrates: 10g | Protein: 2g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 1mg | Sodium: 6mg | Potassium: 72mg | Fiber: 1g | Sugar: 8g | Vitamin A: 4IU | Vitamin C: 1mg | Calcium: 10mg | Iron: 1mg