Fudgy Meringue Cookies
Fudgy Meringue Cookies might be Head to the store and pick up vanillan extract, cocoa powder, cream of tartar, and a few other things to make it today. From preparation to the plate, this recipe takes around 2 hours.
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.
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.
Whisk 1/2 cup sugar, cocoa, and cornstarch in small bowl to blend.
Using electric mixer, beat room-temperature egg whites, vanilla, 1/8 teaspoon salt, and cream of tartar in medium bowl until soft peaks form.
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.
Drop batter by rounded tablespoonfuls onto prepared sheets, spacing 3 inches apart.
Bake cookies 7 minutes. Reverse sheets and bake until dry-looking and cracked, about 6 minutes. Cool cookies on sheets 5 minutes.
Transfer cookies to racks and cool completely.