Triple Chocolate Meringue Anniversary Cookies

My parents have been married for 32 years.  That’s a long time, especially by today’s standards!  They planned to celebrate by going to one of our family’s favorite restaurants.  I came home early from work, feeling sick from eating pizza and cake that they provided for “healthcare professionals” day.  I swear, I really am a dietitian.  I ate pizza and cake until I got sick then came home and decided to bake.

Maybe I should have my registration and license revoked.

But these cookies are at least low fat!  Maybe they aren’t triple chocolate, but they included cocoa powder, melted chocolate, and chocolate chips – so I consider it a trifecta.

Make sure your egg whites are room temperature – this is what the “soft peak” stage looks like (actually this is probably just PAST soft peaks).

This is the thick & glossy stage after adding the sugar.

They look fancy and decadent but are really quite simple to make.

Triple Chocolate Meringue Cookies

1 cup bittersweet chocolate chips, divided

1 1/2 cups powdered sugar, divided

1/3 cup cocoa powder

2 large egg whites, room temperature

2 tsp cornstarch

1/2 tsp vanilla

1/8 tsp cream of tartar

pinch of salt

1) Preheat oven to 350*.  Grease two baking sheets.

2) Melt 1/2 of the chocolate chips in the microwave, 15 seconds at a time, stirring in between (mine took 4 15-second zaps).

3) Combine cocoa, 1/2 cup powdered sugar, and cornstarch.  Mix with whisk (slowly – this can be messy!).

4) In a separate large bowl, combine egg whites, cream of tarter, vanilla, and salt.  Beat with a hand mixer until soft peaks form, about 2 minutes.  Stir in remaining powder sugar in 4 additions, just to combine.  Once all the sugar is added, beat 2 more minutes until thick and glossy.

5) Fold in cocoa mixture, followed by melted chocolate and chocolate chips (again, this can get messy!).

6) Drop by teaspoon onto baking sheets.  Bake 5 minutes, then rotate baking sheets and bake about 6 more minutes, until cookies begin to crack on top.

7) Cool 5 minutes on the sheets, then transfer to a cooling rack.

Approximate nutrition (per cookie): 72 calories, 2g fat, 13g carbohydrate, 1 g protein

These babies are delicate, so handle with care!  The outside is light and crispy but the centers are still dense and fudgy.  Makes approximately 24 cookies, which are best the day they’re made!

I looked like I just walked out of the cocoa factory when I was done, but it was worth it.

The fiance’ and I are having engagement pictures taken at Lake Erie on Sunday.  It will be nice to get away together, even for just 24 hours.

Have a great weekend – catch ya Monday.

xox

C