These Dark Chocolate Meringue Cookies are gluten-free and dairy-free, no butter or flour needed! Whipped egg whites makes these cookies so fluffy and light!
Cookies, Dark Chocolate, Meringue
Servings: 16-18 cookies
Author: Rachel (littlechefbigappetite)
6oz.50-60% cacao dark chocolate,melted and cooled
1/4cupdried cranberries,separated and not stuck together
Preheat oven to 325 degrees F. Line two baking sheets with parchment paper.
Use a hand mixer or stand mixer (fitted with a whisk) to beat the egg whites, vanilla, lemon juice and salt until foamy. Slowly add in the sugar and beat until stiff peaks form. Fold in the melted chocolate and cherries (Make sure none of the dried cherries are in clumps).
Scrape the batter into a one gallon plastic bag. Cut a one half-inch hole in one corner of the bag. Pipe cookies into 2 inch rounds on the prepared baking sheets, leaving about 1 inch of space in between each cookie.
Bake for 15 minutes, or until the outside of the cookies is set and dry. Allow to cool completely on the baking sheets, about 15 minutes. Use a spatula to remove the cookies from the baking sheet and store in an airtight container for up to 5 days.