Chocolate Meringue Cookies
Ingredients: eggs, powdered sugar, semi-sweet chocolate chips, butter, cocoa powder · 35 min cook time · 350kcal · ~₩7,600
Ingredients
2개 eggs, 100g powdered sugar, 100g semi-sweet chocolate chips, 2tablespoons butter, 20g cocoa powder, 1teaspoon instant espresso powder, 1gug vanilla, 1pinch cream of tartar, 0.125teaspoon salt, 1spray cooking spray, 50g additional chocolate chips for chunks
Instructions
1. Crack two eggs into a mixing bowl and carefully fish out the yolks. Save the yolks for another use or for a brownie-like cookie texture later.
2. Sprinkle a little cream of tartar into the egg whites. Beat the egg whites for a couple of minutes until they are super foamy and form soft peaks.
3. Add 100g of powdered sugar to the foamy egg whites. Continue beating on high for about five minutes until the mixture is stiff again and forms firm peaks.
4. In a separate microwave-safe bowl, measure out 100g of semi-sweet chocolate chips. Add 2 tablespoons of butter, cut into smaller slices to melt faster.
5. Microwave the chocolate and butter until just melted, about 40 seconds. Stir until smooth. Do not overheat to prevent burning or seizing.
6. Stir 20g of cocoa powder into the melted chocolate mixture. Add a tiny pinch of salt (about 1/8 teaspoon), a 'gug' of vanilla, and a full teaspoon of instant espresso powder. Mix well.
7. If desired, at this stage, you can mix the reserved egg yolks into the chocolate mixture for a more brownie-like cookie texture.
8. Take a scoop or two of the meringue and mix it into the chocolate mixture to help keep it wet and easier to combine.
9. Scrape the entire chocolate mixture into the meringue. Add more chocolate chips if you want chunks in the final cookie.
10. Gently fold the chocolate mixture into the meringue until just combined. Be careful not to overmix, as this can deflate the foam. Scrape down the sides and finish mixing by hand if needed.
11. Line a baking pan with parchment paper and spray the paper with cooking spray to prevent sticking.
12. Using a small ice cream scoop or a ladle, drop dollops of the batter onto the prepared parchment paper. This recipe yields about six large cookies.
13. Bake in an oven preheated to 350°F (180°C) for a maximum of 15 minutes. Look for the tops to crack and a little extra browning around the edges.
14. Let the cookies cool completely and harden on the pan before peeling them off the parchment paper.
Source: Watch the original video