Gluten Free Meringue Chocolate Cookies

October 22nd, 2014

Fudgy Meringue Cookies photo


  • Nonstick vegetable oil spray
  • 1 cup bittersweet chocolate chips (do not exceed 61% cacao; about 6 ounces), divided
  • 1 1/2 cups powdered sugar, divided
  • 1/3 cup unsweetened cocoa powder
  • 2 teaspoons cornstarch
  • 2 large egg whites, room temperature
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon cream of tartar


One cookie contains: Calories (kcal) 101.9 %Calories from Fat 30.0 Fat (g) 3.4 Saturated Fat (g) 2.0 Cholesterol (mg) 0 Carbohydrates (g) 19.3 Dietary Fiber (g) 1.2 Total Sugars (g) 16.8 Net Carbs (g) 18.1 Protein (g) 1.2 Sodium (mg) 26.8


View Step-by-Step Directions

  • Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 350°F. Coat 2 large rimmed baking sheets with nonstick spray. 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. Whisk 1/2 cup sugar, cocoa, and cornstarch in small bowl to blend.
  • 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.
  • Drop batter by rounded tablespoonfuls onto prepared sheets, spacing 3 inches apart. 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 racks and cool completely.

Gluten Free Chocolate Brownie Cookies

October 22nd, 2014

Chocolate Brownie Cookies photo

Chocolate Brownie Cookies Recipe – Bon Appétit 1/2
3 cups gluten-free powdered
¾ cup unsweetened cocoa
1 teaspoon kosher salt
2 large egg whites
1 large egg
4 oz. bittersweet chocolate,
3 tablespoons cacao nibs
Calories (kcal) 60
Fat (g) 2
Saturated Fat (g) 1
Cholesterol (mg) 5
Chocolate Brownie Cookies
If a fudgy brownie and chewy chocolate chip cookie had a baby, it would be this decadent
ViewStep-by-Step Directions
Place racks in lower and upper thirds of oven; preheat to 350°. Whisk
powdered sugar, cocoa powder, and salt in a large bowl, then whisk
in egg whites and egg; fold in chocolate and cacao nibs. Spoon
batter by the tablespoonful onto 2 parchment-lined baking sheets,
spacing 2” apart.
Bake, rotating sheets once, until cookies are puffed, cracked, and
set just around the edges, 14–16 minutes.
Transfer baking sheets to wire racks and let cookies cool on pan
(they’ll firm up).
Cookies can be baked 3 days ahead. Store airtight at room
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