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I went hunting for a recipe to use up 4 leftover egg whites and happened upon a recipe for chocolate meringue cookies on another bloggers site, which amazingly required 4 egg whites. I happily set to work, tweaking the recipe to incorporate the ingredients I had available to me.

The result is one of the most intriguing and yet addictive cookies I have ever made. When cooked, they have a very cracked sugary surface, which yields a dense, fudgey chocolate brownie like center, with the sticky chew of soft centered meringues. The little pockets of dark chocolate and nutty pecans add to the whole texture/flavour eating experience. If you have some egg whites left over, I strongly suggest you make these! Plus, they contain no flour making them gluten free.

Crackly Topped Chocolate Meringue Cookies
(Recipe adapted from ‘Anne’s Food’ Blog)[Image]Ingredients
60g cocoa powder
300g icing sugar
Pinch of salt
1 tsp vanilla extract
4 large egg whites
50g pecans
35g dark chocolate

Method
Line two baking trays with greaseproof paper and preheat the oven to 175C.
Sieve the cocoa powder and icing sugar together into a small bowl.
Chop the pecans and dark chocolate into small pieces and set to one side.
Put the egg whites into a large bowl along with the salt and vanilla.
Whisk the egg whites until just before they start to form stiff peaks.
Then, whilst still whisking, add the cocoa powder, icing sugar mix a spoonful at a time until a glossy, thick batter has been achieved.
Stir through the pecans and chocolate.
Dollop smallish tablespoonfuls of batter onto the baking trays, allowing lots of room for them to spread during cooking. I only fitted 5 on each sheet and had to cook the cookies in two batches.
Bake for 12 minutes until they have a shiny appearance and a crazily cracked surface.
Drag the cookies, still on their greaseproof paper, onto cooling wracks and allow to completely cool before removing from the paper.
Makes around 17 fairly large cookies.