These cookies require a bit of work, but man are they worth it in the end. They are flourless and butterless – their gooey texture relies on the whip-like consistency of egg white meringue and delicious chocolate.
I have a bunch of meringue powder left over from making gingerbread houses this past Christmas, and I figured I should get some use out of it some time or other. What better way than gooey, chocolatey cookies? What’s most important with this recipe is that you whip the meringue long enough. First time I tried this method, I whipped the meringue for about half as long as I was supposed to, and the batter was very sticky and hard to work with. If the meringue is stiff and stands up on its own, it is ready to be mixed with the other ingredients.
Adapted from Epicurious.
The batter should be suuuuper thick.
6 tsp of meringue powder + 6 tbsp water OR 3 large egg whites
2 cups powdered sugar (separated into 1 cup each)
1/2 cup cocoa powder
1 tbsp cornstarch
1/2 tsp salt
1 1/2 cup chocolate (melted)
1/2 cup caramel bits
1 tsp vanilla
1. Preheat oven to 350F. Prepare baking sheet with cooking spray. In a microwave safe bowl or on a double boiler, melt chocolate. When melted, add in caramel bits. Let set. Whip meringue powder and water until stiff peaks form. Mix in one cup powdered sugar and whip until marshmallow like consistency occurs.
2. In separate bowl, mix other cup powdered sugar, cocoa powder, cornstarch, and salt. Add to meringue mixture and mix on slow until well blended. Add vanilla. Should be very thick at this point.
3. Add in lukewarm chocolate and hand mix well. Should be extremely thick – you should be able to form balls with the dough.
4. Form balls and roll in powdered sugar. Place on prepared baking sheet and bake for ten minutes or until the top is cracked.