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!
Nutrition Facts
Ingredients
Instructions
Preheat oven to 225 degrees F. Line 2 cookie sheets with parchment paper.
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.
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.)
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.
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Continue Reading at Bellyfull →Chef's Notes
Meringue cookies are made primarily of egg whites and easily absorb moisture from the air. After only a few hours on the counter they will start to soften, so they are best eaten right away while they're still crispy. However, they can be stored in an airtight container, placed in a cool, dry place, for up to 2 weeks.
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