Flourless Chocolate Meringue Cookies

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A crackly shell and soft, pillowy center makes these flourless chocolate meringue cookies perfect for Passover or a gluten-free diet.

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Ingredients

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In a clean, dry bowl, whip the egg whites until they hold soft peaks.

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Add cream of tartar and then sugar in a steady stream while whipping. Continue to whip until you reach stiff peaks.

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Carefully fold in the salt, cocoa, vanilla, and espresso until fully combined. Stir in chopped chocolate.

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Using a small ice cream scoop or spoon, scoop out 18 portions onto the prepared sheet.

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Bake about 15 mins, or until cookies are set and just beginning to crack.

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A room temperature egg white will whip to a greater volume than a just-out-of-the-refrigerator one. A bit of cream of tartar will help to stabilize the meringue.

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for the full recipe!

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