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Chocolate Meringue Cookies
Chocolate Meringue Cookies
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Prep Time:
1 hour 25 minutes
Total Time:
1 hour 55 minutes
Indulge in decadent chocolate almond meringue cookies for a delightful dessert.
Ingredients:
  • 1 2/3 cups Gold Medal™ all-purpose flour
  • 1/2 cup sifted unsweetened baking cocoa
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup butter, softened
  • 2 cups sugar
  • 1 whole egg
  • 1/4 teaspoon almond extract
  • 4 egg whites
  • 1 cup finely chopped almonds
  • 1/2 cup semisweet chocolate chunks
Instructions:
  • In a small bowl, blend together flour, cocoa, baking powder, baking soda, and salt; set aside. In a large bowl, use an electric mixer on high speed to cream together butter and 1 cup of sugar until light and fluffy. Add the whole egg and almond extract, mixing until well combined. Gradually mix in the flour mixture on low speed until fully incorporated. Cover the dough and refrigerate for at least 30 minutes.
  • Preheat oven to 350°F and line a large cookie sheet with parchment paper. Using a large bowl, whip egg whites with an electric mixer until foamy. Gradually add 1 cup sugar, beating until stiff peaks form and sugar is dissolved. Gently fold in almonds.
  • Take 2 heaping teaspoonfuls of dough and roll into balls. Place balls on a cookie sheet, 2 inches apart, then gently flatten with your palm. Put 2 chocolate chunks in the center of each cookie. Spoon 2 heaping tablespoonfuls of meringue over each cookie to cover the chocolate completely.
  • Bake for 15 to 18 minutes until the meringue sets. Allow to cool for 1 minute, then transfer to a cooling rack. Store in an airtight container for up to 1 week.

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