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Why a PINK chef's coat?

Simply put, I carry my Dad's legacy with me through my cookbook, cooking and everyday I am writing my food columns, he is always with me. I carry my Mom with me through a silent reminder of her struggle with breast cancer that took her life, as well as the lives of many other women who have dealt with, and are still dealing with, this horrible affliction. Besides, why not pink? It makes a man look good!

Baked Fudgy Meringue Cookies

This really is a no fuss cookie recipe that takes Meringue to a new level. Crispy as you bite into it and the lusciousness that is fudgy brownie finishing each mouthful. Children will find this cookie delicious, opening up a renewed interest in these meringue classics. These are easily made in the morning and simply leave for work, or do something else, for the rest of the day while these cookies cook all by themselves.

Ingredients

For 12 Serving(s)

Recipe

  • Nonstick cooking spray
  • For the Brownie:
  • 1/2 cup(s) chocolate chips, divided
  • 2 tablespoon(s) butter or margarine
  • 1/2 cup(s) flour
  • 3 tablespoon(s) sugar
  • Large pinch baking soda
  • 1 egg, beaten
  • 1 teaspoon(s) vanilla
  • For the Meringues:
  • 2 egg whites
  • 1/2 cup(s) sugar
  • 1 teaspoon(s) vanilla
  • 2 tablespoon(s) milk

Baked Fudgy Meringue Cookies Directions

  1. Grease a baking pan with nonstick cooking spray; set aside. For the brownie batter, melt 1/4 cup chocolate chips with butter in the microwave, about 1 1/2 minutes. Stir together until smooth and set aside. In a larger bowl, blend flour, sugar and baking soda. Stir in egg, melted chocolate mixture and vanilla; set aside.
  2. For the meringue, in a clean dry bowl, and with clean dry beaters, beat egg whites until soft peaks form. Add sugar and vanilla and continue to beat on high until stiff peaks form. Dollop very rounded-sized tablespoons of meringue on prepared baking pan. You may need another spoon to help with transferring stiff whites to pan. Dollop a couple teaspoon-sized amounts of prepared brownie mixture into the center of each meringue mound. Place in oven, turn heat to 200-degrees F and cook 30 minutes. Turn heat off and allow filled meringues to sit in oven for 8 hours to completely dry out.
  3. When ready to serve, melt remaining chocolate chips with milk and stir to combine. Drizzle over the top of each.
  4. Makes about 8-12 cookies, depending on the size.
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