Chocolate Meringue Cookies

Serve your guests with these meringue cookies that are made with chocolate and almonds – a wonderful dessert.

  • Prep Time 1 hr 25 min
  • Total Time 1 hr 55 min
  • Servings 36

1 2/3
cups Gold Medal™ all-purpose flour
1/2
cup sifted unsweetened baking cocoa
1
teaspoon baking powder
1/2
teaspoon baking soda
1/4
teaspoon salt
1
cup butter, softened
2
cups sugar
1
whole egg
1/4
teaspoon almond extract
4
egg whites
1
cup finely chopped almonds
1/2
cup semisweet chocolate chunks

  • 1 In small bowl, mix flour, cocoa, baking powder, baking soda and salt; set aside. In large bowl, beat butter and 1 cup of the sugar with electric mixer on high speed until light and fluffy. Add whole egg and almond extract, beating until blended. On low speed, beat in flour mixture until blended. Cover; refrigerate at least 30 minutes.
  • 2 Heat oven to 350°F. Line large cookie sheet with cooking parchment paper. In large bowl, beat egg whites with electric mixer on high speed until foamy. Add remaining 1 cup sugar, 1 tablespoon at a time, beating until stiff peaks form and sugar is dissolved. Fold in almonds.
  • 3 Roll dough by 2 heaping teaspoonfuls into balls. On cookie sheet, place balls 2 inches apart. Press balls with palm of hand to flatten slightly. In center of each flattened cookie, place 2 chocolate chunks. Spoon 2 heaping tablespoonfuls meringue over each cookie, covering chocolate chunks completely.
  • 4 Bake 15 to 18 minutes or until meringue is set. Cool 1 minute; remove from cookie sheet to cooling rack. Store in airtight container for up to 1 week.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
142
,
% Daily Value
Total Fat
7g
7%
(Saturated Fat
4g,
4%
),
Sodium
99mg
99%;
Total Carbohydrate
18g
18%
(Dietary Fiber
1g
1%
),
Protein
2g
2%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
0%;
Exchanges:
1 Other Carbohydrate; 1 1/2 Fat;
Carbohydrate Choices:
1
*Percent Daily Values are based on a 2,000 calorie diet.