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Fudgy Meringue Cookies - Every Little Thing

Fudgy Meringue Cookies

St. Louis survived some crazy storms yesterday evening! A really long line of storms took its time traveling through the area, bringing baseball-sized in some places and multiple tornados!

Luckily, here in Edwardsville/Glen Carbon, we didn’t see much other than rain and a bit of hail. Here’s what the clouds looked like right before the storm:

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Scary, eh? As glad as I am that it basically missed us, it was an awful lot of excitement for nothing!

To make up for scary weather, I present to you:

Fudgy Meringue Cookies!

I think these might be the best cookies I’ve ever made. They were just…excellent, and they went fast! They were gone in the blink of an eye, and I made a double batch!

I got the recipe from my most recent Bon Appetit, and ingredients for a double batch (30 cookies) include:

  • 2 cup chocolate chips (don’t exceed 61% cacao; about 6 oz), divided
  • 3 cups powdered sugar, divided
  • 2/3 cup unsweetened cocoa powder
  • 4 tsp cornstarch
  • 4 large egg whites, room temperature
  • 1 tsp vanilla extract
  • 1/4 tsp cream of tartar
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    Preheat oven to 350°F. Spray two large baking sheets with nonstick spray. Place 1 cup chocolate chips in small microwave-safe bowl and cook in 15-second intervals until chocolate softens. Stir until melted. Set aside. Whisk 1 cup sugar, cocoa, and cornstarch in small bowl to blend.

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    Using electric mixer, beat room-temp egg whites, vanilla, 1/4 teaspoon salt, and cream of tartar in medium bowl until soft peaks form. Add remaining 2 cups sugar in 4 additions, beating just to blend after each. Continue to beat until meringue is thick and glossy (like marshmallow), about 2 more minutes. Beat in cocoa mixture. Fold in melted chocolate, then 1 cup chips.

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    Drop batter by spoonfuls onto baking sheets, pushing down slightly. Bake cookies 7 minutes, then reverse sheets from top to bottom rack and bake until dry-looking and cracked, about 6 minutes. Cool cookies on sheets 5 minutes, then transfer cookies to racks and cool completely.

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    Now I admit, it looks like…well, I’m sure you can imagine what the picture below looks like. That said, these were delicious. They look heavy? Not at all! They’re super light, gooey on the inside and dry on the outside, and not too chocolatey.

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    These were gone almost instantly! Make them immediately!

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    Hope everyone else in the Midwest survived the storms as well! Have a great Wednesday!

    Question: What’s the most extreme weather you’ve experienced?

    Bonus Question: Ever made anything in the “meringue family?”

    (Meringue is my new bff!)

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