fudgy meringues

in the summer months, i often find that thick, fudgy cookies are a bit too heavy and filling when outside temps are reaching into the 80s and 90s. in looking for a chocolate cookie that works well in the heat, i decided to give this meringue a try. the texture is light, and even though the chocolate and walnuts would probably be heavier in a traditional cookie, they literally float in these fudgy meringues. they especially work well when served with a nice bowl of fresh raspberries.

fudgy meringues
2 egg whites
1/2 teaspoon white vinegar
1/2 teaspoon vanilla
pinch of salt
1/2 cup baker’s sugar
1 cup semisweet chocolate, melted and cooled
3/4 cup finely chopped walnuts
1/2 cup semisweet chocolate
1 teaspoon shortening

1. set egg whites in a mixing bowl to bring to room temperature.
2. preheat oven to 350 degrees. prepare baking sheets with parchment paper.
3. Add white vinegar, salt and vanilla to egg whites in large mixing bowl. beat with electric mixer on medium speed until soft peaks begin to form.
4. add sugar, slowly, beating on high speed until stiff peaks form and the sugar appears to be dissolved (depending on your mixer, this could be anywhere from 3 to 7 minutes.)
5. fold in the cooled (melted) chocolate and the walnuts. be careful not to overstir.
6. using #40 scoop (approximately 2 teaspoonfuls), drop onto prepared baking sheets. bake for 10-12 minutes until cookies puff up and outside edges look like they are beginning to split/dry.
7. remove cookies from oven, and move to wire rack to cool.
8. over low heat in a heavy saucepan, melt the remaining 1/2 cup semisweet chocolate and the shortening. once melted, drizzle slowly over cooled cookies. allow drizzle to dry before stacking.

yield: approximately 20 cookies.

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