It's true what they say:) ..
Well Ann and Cathy..and etc:)
When I saw these on Cathy's blog~Wives With Knives..
I knew I would make these
Then Ann from Thibault's Table made them..
And it was Father's Day weekend and I knew I could bring them to my daughter's with Butter Brickle:)
So..I made them~
So good~ My family loved them at father's Day~ It was so cute seeing 6 kids enjoying them ad the adults too..It was pre-dessert..Thank you ladies..
And Thanks to Cathy and TCSF and Ann..here is the recipe:
Chewy Chocolate Meringue Cookies
3 cups powdered sugar
1/2 cup plus 3 tablespoons unsweetened cocoa powder
1/4 teaspoon salt
2-1/2 cups chocolate chips
4 egg whites
1 tablespoon vanilla extract
optional ingredients: dried cranberries, dried cherries, toffee bits
Position 2 racks in the upper and lower thirds of the oven. Heat oven to 350 degrees. Line 2 large baking sheets with parchment paper.
Mix sugar, cocoa and salt in a bowl. Stir in chocolate chips. Add egg whites and vanilla; mix with a fork or electric mixer on medium until batter is just moistened. (Do not overbeat or batter will stiffen.)
Drop batter by teaspoonfuls onto baking sheets in evenly spaced mounds. Bake cookies until tops are lightly cracked and glossy, about 15 minutes. Cool briefly, then carefully remove from parchment paper with a spatula. Cookies may be soft and fragile so proceed carefully to lift cookies and place them on racks to cool. Do not wait too long to remove them from baking sheets, for they will stick, even to parchment paper. Repeat with remaining batter. Store in an airtight container at room temperature for up to 1 week.
~ I found that slightly rounded teaspoons of batter work best. I tried making bigger ones and they did not bake as nicely. Also, make sure to leave plenty of room around each one as they will spread.
~ When I made these cookies I found, through trial and error, that if I lightly buttered the parchment paper, then left the cookies right on the paper till they were cool there was no problem removing them.
~ I tried them with 2 cups of chocolate chips and a cup of roughy chopped dried cherries – fabulous!
I also tried them with 2 cups of chocolate chips and 1 cup of toffee bits, even better!!
My Notes.. I did everything they said:) But just chocolate chips.
And I had no trouble removing them slightly cooled from buttered parchment~
So easy and quick to make..
Jacques had 1 before we went..and said I'll just have another.That's always a good sign~