Is there anything better at the end of the day than a warm cookie? Crunchy on the outside and gooey in the middle? One with chocolate on it? How about if that cookie is also fat free?
Enter the black & white meringue! It’s crispy on the outside and chalked full of marshmallowy goodness on the inside.
Eat one. Eat two. Or eat six, like I did…
Black & White Meringue Cookies
Makes 12-18 cookies
4 egg whites, at room temperature
1/4 tsp cream of tar tar
1/8 tsp salt
3/4 tsp vanilla
1 cup confectioners (icing) sugar
1 Tbsp unsweetened cocoa powder
Preheat the oven to 300°. Line a large baking sheet with parchment paper. In the bowl of a stand mixer, or using a medium sized bowl and a hand mixer, mix the egg whites and cream of tar tar on low until it starts to get frothy. When the eggs get frothy, add the salt and beat until soft peaks form.
Stop mixing, and put about 1/4 of the egg whites into a small bowl. Beat 3/4 cup of the sugar and 1/2 tsp of the vanilla into the egg whites until stiff, glossy peaks form. Set this aside. Sift the remaining sugar and cocoa powder together. Add the cocoa/sugar mix and the vanilla to the reserved egg whites and beat until it’s well mixed. The chocolate mixture won’t end up in stiff peaks, it will be runny, but that’s exactly what you want.
Spoon the “vanilla” egg whites onto the parchment in tablespoon sized heaps about 2cm apart. Drizzle the chocolate mixture on top of each of the meringues. Bake for 35-45 minutes, until they’re golden on top. Let the cookies cool for 5-10 minutes before taking them off of the cookie sheet & enjoy.