Dessertsbellyfull
Chocolate Meringue Cookies
These light and crispy chocolate meringue cookies are taken up a notch with maple syrup and Tabasco and super easy to make without any cooking!
👥 50 Servings⏱️ Prep & Cook: 5h 10m⏳ Prep: 10 min🔥 Cook: 2h👤 Amy Flanigan📖 bellyfull
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- oven
- bowl
- spatula
- microwave
📝 Preparation Steps
1
Preheat oven to 225 degrees F. Line 2 cookie sheets with parchment paper.
2
In a medium bowl, beat egg whites until just frothy with a handheld electric mixer; add in a pinch of salt. Continue to beat, gradually drizzling in the maple syrup. Beat until stiff glossy peaks form, about ⏱️ 3 minutes. Add in the Tabasco and continue to beat for another few seconds until combined.
large egg whites2pinch of salt
3
Transfer the meringue to a Ziploc bag; cut a very small corner off and pipe out meringue onto the parchment into dollops, about the size of a quarter (they can be pretty close together, since they barely expand while baking.)
4
Bake in the oven for ⏱️ 2 hours, until lightly browned and dry. Turn off the heat and allow the meringues to rest in the oven with the door closed for another ⏱️ 3 hours or ideally overnight, until completely cool.
5
Remove the meringues from parchment (they should pop right off, but if not, use a spatula.)
6
Melt chocolate in the microwave in ⏱️ 30 second intervals until smooth. Working quickly before it hardens, dip the bottoms of one meringue and adhere to another bottom. Set back on parchment to set.
7
Serve and enjoy!
Nutrition Facts
calories
13 kcal
fat Content
1 g
serving Size
1 serving
fiber Content
1 g
sugar Content
2 g
sodium Content
3 mg
protein Content
1 g
cholesterol Content
1 mg
carbohydrate Content
2 g
saturated Fat Content
1 g
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