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Chewy Dark Chocolate Meringue Cookies Recipe

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This recipe for Chewy Dark Chocolate Meringue Cookies is from The Mitchell/Mays Family Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


4 egg whites
1/2 teaspoon lemon juice
1/2 teaspoon vanilla
Pinch of salt
3/4 cup sugar
12 ounces of 70-72 percent cacao dark chocolate, melted and cooled
1/2 cup chopped walnuts, plus walnut halves for garnish (could use pecans if preferred)
1/2 cup chopped dried cherries or cranberries

Preheat oven to 325. Line 2 baking sheets with parchment paper.

Using a mixer fitted with whisk, beat egg whites, lemon juice, vanilla and salt until foamy. Gradually add sugar, beating until stiff peaks form. Fold in chocolate, nuts and cherries.

Scrape half of the batter into a large ziploc plastic bag. Cut a 3/4 inch hole in one corner of bag. Pipe 2-inch cookies onto prepared cookie sheets. Repeat with remaining batter and a clean ziploc bag. Top each cookie with a walnut half.

Bake 15 minutes or until outside is set and dry. Cool completely on cookie sheets. Store in an airtight container for up to a week.

Makes 36.




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