Fudgy Meringue Cookies

I can't even take credit for this wonderful recipe, as I found it in the March 2011 Bon Appetit magazine! 

Baking gluten free goods can be a bit intimidating because they tend to include many different flours and things I have never heard of. Not this recipe though! I find myself baking these cookies when I know people will be coming over through out the day because I want as many people as possible to enjoy them, they are THAT good!

Fudgy Meringue Cookies – 2 hours

-       nonstick vegetable oil spray or silpat

-       1 cup bittersweet chocolate chips divided

-       1.5 cups powdered sugar, divided

-       1/3 cup unsweetened cocoa powder

-       2 teaspoon cornstarch

-       2 large egg whites, room temp

-       ½ teaspoon vanilla extract

-       1/8 teaspoon cream of tartar

Direction:

1. Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 350°F. 

2. Coat 2 large rimmed baking sheets with nonstick spray. Not necessary if you're using a silpat.

3. Place 1/2 cup chocolate chips in small microwave-safe bowl. Cook in 15-second intervals until chocolate softens; stir until melted and smooth. Cool chocolate to lukewarm, about 10 minutes. 

4. Whisk 1/2 cup sugar, cocoa, and cornstarch in small bowl to blend.

5. Using electric mixer, beat room-temperature egg whites, vanilla, 1/8 teaspoon salt, and cream of tartar in medium bowl until soft peaks form. Add remaining 1 cup sugar in 4 additions, beating just to blend after each addition. Continue to beat until meringue is thick and glossy like marshmallow creme, about 2 minutes longer. Beat in cocoa mixture. Fold in melted chocolate, then 1/2 cup chips.

6. Drop batter by rounded tablespoonfuls onto prepared sheets, spacing 3 inches apart. 
7. Bake cookies 7 minutes. Reverse sheets and bake until dry-looking and cracked, about 6 minutes. Cool cookies on sheets 5 minutes. Transfer cookies to rack until completely cooled.