Fudgy Meringue Cookies

Gluten Free
Dairy Free
Fudgy Meringue Cookies
120 min.
16
112kcal

Suggestions


Indulge in the rich, fudgy goodness of these Gluten-Free and Dairy-Free Meringue Cookies, perfect for those with dietary restrictions or simply for those who appreciate a treat that’s both unique and indulgent. These cookies are a delightful twist on the traditional meringue, featuring a smooth, chocolatey texture that’s both satisfying and slightly chewy. The recipe, which yields a generous 16 servings, is ready in just 120 minutes, making it a fantastic option for a weekend baking session. With a calorie count of 112 kcal per serving, these cookies offer a sweet indulgence without the guilt. Whether you're hosting a dessert party or just craving a sweet snack, these Fudgy Meringue Cookies are sure to be a hit. Preheat your oven, gather your ingredients, and get ready to create a dessert that’s as delicious as it is impressive.

Ingredients

  • cup chocolate chips 61% divided (do not exceed cacao; 6 ounces)
  • teaspoons cornstarch 
  • 0.1 teaspoon cream of tartar 
  • large egg whites room temperature
  • 1.5 cups powdered sugar divided
  • 0.3 cup cocoa powder unsweetened
  • 0.5 teaspoon vanilla extract 

Equipment

  • bowl
  • baking sheet
  • oven
  • whisk
  • hand mixer
  • microwave

Directions

  1. Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 350°F. Coat 2 large rimmed baking sheets with nonstick spray.
  2. Place 1/2 cup chocolate chips in small microwave-safe bowl. Cook in 15-second intervals until chocolate softens; stir until melted and smooth. Cool chocolate to lukewarm, about 10 minutes.
  3. Whisk 1/2 cup sugar, cocoa, and cornstarch in small bowl to blend.
  4. Using electric mixer, beat room-temperature egg whites, vanilla, 1/8 teaspoon salt, and cream of tartar in medium bowl until soft peaks form.
  5. Add remaining 1 cup sugar in 4 additions, beating just to blend after each addition. Continue to beat until meringue is thick and glossy like marshmallow creme, about 2 minutes longer. Beat in cocoa mixture. Fold in melted chocolate, then 1/2 cup chips.
  6. Drop batter by rounded tablespoonfuls onto prepared sheets, spacing 3 inches apart.
  7. Bake cookies 7 minutes. Reverse sheets and bake until dry-looking and cracked, about 6 minutes. Cool cookies on sheets 5 minutes.
  8. Transfer cookies to racks and cool completely.

Nutrition Facts

Calories112kcal
Protein5.9%
Fat29.24%
Carbs64.86%

Properties

Glycemic Index
0
Glycemic Load
0
Inflammation Score
-1
Nutrition Score
1.9139130463743%

Flavonoids

Catechin
1.16mg
Epicatechin
3.52mg
Quercetin
0.18mg

Nutrients percent of daily need

Calories:112.12kcal
5.61%
Fat:3.79g
5.82%
Saturated Fat:3.41g
21.29%
Carbohydrates:18.89g
6.3%
Net Carbohydrates:17.79g
6.47%
Sugar:14.92g
16.57%
Cholesterol:0.11mg
0.04%
Sodium:19.53mg
0.85%
Alcohol:0.04g
100%
Alcohol %:0.19%
100%
Caffeine:4.12mg
1.37%
Protein:1.72g
3.44%
Copper:0.09mg
4.52%
Fiber:1.09g
4.37%
Manganese:0.09mg
4.29%
Calcium:36.8mg
3.68%
Zinc:0.52mg
3.48%
Magnesium:13.47mg
3.37%
Potassium:109.45mg
3.13%
Phosphorus:27.99mg
2.8%
Vitamin B2:0.04mg
2.63%
Selenium:1.74µg
2.49%
Iron:0.41mg
2.26%
Vitamin E:0.18mg
1.19%
Source:Epicurious