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Chocolate Meringue Cookies

Chocolate Meringue Cookies 18.000
Apr 12, 2000

These Passover cookies are crisp on the outside and fudgy on the inside.


Servings: 18 cookies
Ingredients
  • Nonstick vegetable spray oil
  • 2 eggs, whites only
  • 1/2 cup sugar
  • 1 cup (6 ounces) chocolate chips, melted and cooled slightly
  • 1/2 teaspoon vanilla extract
  • 3/4 cup chopped nuts

Directions

Preheat the oven to 350 degrees. Spray a baking sheet with the spray oil.

In a large bowl with an electric mixer on medium speed, beat the egg whites until stiff peaks form. Gradually add the sugar, beating constantly, and continue to beat until the meringue is smooth and glossy. Add the somewhat cooled chocolate, vanilla and nuts and mix well.

Drop the meringue mixture by the tablespoonful about 2 inches apart on the prepared baking sheet. Bake in the preheated oven for 12 minutes. Cool the cookies on the sheet for 2 minutes. Transfer the cookies to a wire rack to cool completely.


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Recipe Source

From "Never in the Kitchen When Company Arrives" by Therese A. Morse (Doubleday, out of print).

Tested by Stefanie Berry.

E-mail questions to the Food Section.

E-mail questions to the Food Section at food@washpost.com.

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Nutritional Facts

Calories per cookie: 100


% Daily Values*

Total Fat: 6g 9%

Saturated Fat: 2g 10%

Cholesterol: 0mg 0%

Sodium: 7mg 0%

Total Carbohydrates: 12g 4%

Dietary Fiber: 0g 0%

Sugar: n/a

Protein: 2g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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