Here is a little weekend treat for you all. These cookies are irresistible: light and rich at the same time, crunchy on the ouside and chewy on the inside… I bet you can’t just eat one!
Chocolate Chip Meringue Cookies
- 3/4 cup (150 g) sugar
- 1 tablespoon (10 g) cornstarch
- 3 large egg whites, room temperature
- 1/4 teaspoon salt
- 3 tablespoons unsweetened cocoa powder
- 1/2 cup (100 g) semisweet chocolate chips
Makes about 40 cookies
Preheat oven to 300°F/150°C, and line two large baking sheets with parchment paper; set aside.
In a small bowl, whisk together sugar and cornstarch; set aside.
Using an electric mixer, beat the egg whites with the salt in a large bowl until frothy. Beating constantly, add the sugar mixture 1 tablespoon at a time; and continue to beat until stiff, glossy peaks form, about 7-8 minutes total (remember to scrape down the sides of the bowl at least once). Add the cocoa and beat until well blended. With a rubber spatula, gently fold in the chocolate chips.
Drop batter by spoonfuls onto the prepared baking sheets, about 1 inch apart. Bake until crisp on the outside but soft on the inside, about 30 minutes, rotating sheets halfway through. Cool completely on sheets, about 15 minutes, before transferring to a serving platter.