Brownie Chip Meringues
Brownie Chip Meringues are rich gluten-free chocolate cookies made with melted chocolate chips and toasted walnuts.
Servings 18
Cost 5
Ingredients
- 3 oz bittersweet or semisweet chocolate chips, Guittard or Ghirardelli (½ cup)
- 3 oz chopped bittersweet or semisweet chocolate or just use more 3oz more chips
- 2 oz semisweet or bittersweet chocolate chips (⅓ cup)
- 2 extra large egg whites (80 grams)
- ½ teaspoon vanilla extract
- ½ teaspoon apple cider vinegar
- 1 small pinch of salt
- ½ cup granulated sugar (95 grams)
- ½ cup chopped and toasted walnuts
Instructions
- Preheat oven to 350 and line two large rimmed baking sheets with parchment paper or nonstick foil.
- Put 3 oz of chocolate chips and 3 oz of chopped bittersweet or semisweet chocolate in a microwave-safe bowl. Heat on high, stirring every 30 seconds, until chocolate is melted. Set aside to cool slightly.
- In the bowl of a stand mixer, beat the egg whites, vinegar and salt until soft peaks start to form. Add the vanilla and continue beating as you gradually add the sugar and continue beating until peaks are just slightly stiff. Remove mixer from stand and fold in the melted chocolate (make sure it has cooled down so that it doesn't melt the added chips). Stir in the reserved 2 oz of chocolate chips and the chopped walnuts.
- Using a tablespoon measure, carefully scoop out about a dozen cookies and bake for 10 minutes. While cookies bake, continue scooping out batter onto the second tray and continue baking 1 sheet at a time.
- Allow the cookies to cool completely on the tray, then carefully peel away from foil.
Notes
For best results, weigh out 80 grams of egg whites. If using extra large or Jumbo eggs you should get 80 grams from two eggs. If using large eggs you might need to crack open a third egg and measure out half.