This is the first time I'm participating in Taste & Create, a wonderful event in which participants are paired up and have to create something from their partners blog. For this month, I have been paired with Ivy of Little Ivy Cakes. I was so tempted by so many of her recipes and was unable to make a decision about what to make.
A couple of days back I just wanted to bake something simple that I could serve when Manoj got back from work, when these cookies caught my eye. They were so simple and I knew we would love them as we are real fans of meringue. The cookies were awesome, just as Ivy promised, crisp and crunchy outside and a chewy, marshmallowy texture inside. I halved the recipe, so they were gone in minutes.
Chocolate Meringue Cookies
4 egg whites, at room temperature
1 cup sugar
1/2 cup bitter-sweet chocolate (use semi-sweet if you like it to be really sweet)
Melt the chocolate until smooth and keep aside.
Preheat the oven to 275˚F.
Heat the egg whites and sugar together stirring continuously until quite hot.
Remove from heat and beat the egg mixture till its glossy and forms stiff peaks.
Drizzle the chocolate over the meringue and fold gently to form ribbons of chocolate. Do not stir too much, we don't want to mix in the chocolate.
Drop large spoonfuls on a lined cookie sheet and bake for 35 mins.
Cool completely on a wire rack and store in air tight jars (ie. of you have leftovers).