Chocolate Meringue Swirls Cookies |
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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 48 |
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I had stopped by the original recipe 2 months ago but I lost it when my computer crashed. I had to invent. The original recipe called for a melted chocolate, I developed it And used chocolate ganache instead and the result was just perfect. Read more . Store those cookies In an airtight containers and use them for decoration if they are not vanished the Day they are baked!! Ingredients:
4 egg whites |
1/8 cream of tartar |
1 cup powder (icing) sugar |
1 tbsp cornstarch |
1 tsp vanilla |
1/2 cup chocolate ganache or use plain chocolate, melted. |
Directions:
1. Preheat oven to 325F. Line 2 baking sheets with parchment and sprinkle Lightly with cornstarch.
2. In a large glass bowl, beat the whites till frothy, add the cream of tartar and beat till soft peaks form. Add the icing sugar, 2 tablespoon at a time until sugar is dissolved completely and mixture is shining and glossy. Add vanilla and beat again. Fold in the cornstarch and mix until combined.
3. Fill a piping bag fitted with a plain nozzle with the mixture. Make a hole in the center of the meringue mixture using a rubber spatula and pour the chocolate filling right in the center. Use the spatula again to confirm the direction of the chocolate filling.
4. Squeeze the bag carefully and pipe round shapes on the baking sheets. Bake for 50 – 60 minutes. Cool in the oven with door ajar.
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