Chocolate Caramel Cloud Cookies

Consider the Peel

IMG_3304IMG_3305These 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.

IMG_3287IMG_3288The batter should be suuuuper…

View original post 207 more words


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s