Chocolate Swirl Meringue Cookies

Submitted by: June Shockley
This would be great at a shower.  So pretty.

Chocolate SWIRL MERINGUE COOKIES

Ingredients:

·                         3 oz eggs whites (about 3 large eggs)

·                         3/4 cup granulated sugar

·                         2 tablespoon powdered sugar

·                         1 teaspoon vanilla

·                         1/2  teaspoon distilled white vinegar

·                         8oz. chocolate, melted and cooled

·                         1/4 cup Nutella (optional)

 

Directions:

Heat oven to 275 degrees F. Line baking sheet with parchment.

1.                Place egg whites in a stand mixer bowl fitted with a whisk and whip until soft peaks hold. Gradually add in both sugars and then vanilla and vinegar. Increase speed and whip until the mixture is free of sugar grit when rubbed between two fingers and the meringue holds stiff and glossy peaks.

2.                Drizzle chocolate on top of meringue (DO NOT MIX IN). Spoon out and drop mixture onto a parchment-lined baking sheet.

3.                Repeat step 2 until all the chocolate and meringue is used

4.                 Bake meringue for about 40-50 minutes or meringue easily peels away from parchment paper. Cool on a wire rack.  OR If possible, I just like to let them cool in the turned-off oven with the door open a little. Store in an airtight container in the refrigerator.Optional: Serve with some Nutella.

5.            It has been my experience that these do not keep extremely well.  I think they have about a 2 or possibly 3-day limit.  Best if served when cooled or the next day.  Also, NOTE humidity affects meringue so be sure to store in an airtight container and don't set them out too far in advance if it is a humid day.