These cookies require a bit of work, but man are they worth it in the end. They are flourless and butterless – their gooey texture relies on the whip-like consistency of egg white meringue and delicious chocolate.
I have a bunch of meringue powder left over from making gingerbread houses this past Christmas, and I figured I should get some use out of it some time or other. What better way than gooey, chocolatey cookies? What’s most important with this recipe is that you whip the meringue long enough. First time I tried this method, I whipped the meringue for about half as long as I was supposed to, and the batter was very sticky and hard to work with. If the meringue is stiff and stands up on its own, it is ready to be mixed with the other ingredients.
Adapted from Epicurious.
The batter should be suuuuper…
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