These fudgy meringue cookies taste like flourless chocolate cake!
Preheat oven to 350°F, with one rack in the top third and one rack in the bottom third of the oven. Coat 2 baking sheets with nonstick spray.
Place 1/2 cup chocolate chips in a microwave-safe bowl and heat in 15-second intervals until chocolate softens; stir until glossy and completely melted. Set aside to cool for 10 minutes. Whisk together 1/4 cup powdered sugar, cocoa, and cornstarch in a small bowl.
Beat egg whites, vanilla, salt, and cream of tartar with a mixer on medium-high speed until soft peaks form. Add remaining 1/2 cup sugar in 2 additions, beating just to combine after each addition. Continue to beat until meringue is thick and glossy, about 2 minutes more. Beat in cocoa mixture to combine, then fold in cooled melted chocolate and remaining 1/2 cup chocolate chips.
Drop batter by level tablespoonfuls onto baking sheets, spacing about 3 inches apart (I baked 10 cookies per sheet) and bake for 7 minutes. Rotate sheets and bake until cookies look dry and begin to crack, about 6 minutes more. Cool cookies on baking sheets for several minutes, then transfer cookies to a wire rack and cool completely.
These taste best the day they’re baked.
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These were a great use of extra egg whites. They were easy enough and tasty but nothing like meringues. They are a fudgy cookie. I may try with granulated sugar next time for a better texture.
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