Got a craving for Macarons, but suck at making them? Give these Chocolate Meringue Pillow Cookies a try. Same ingredients, but not nearly as fussy to make.
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Chocolate Meringue Pillow Cookies
Hey there! It’s been 15 days of eating Paleo and I’m not gonna lie – I wish I had one of these cookies right now.
But I don’t. You see, I made a few “extra” recipes over the summer to stock up on recipes for September, knowing that it would be difficult to make the treats and not eat them.
I have a bad habit of telling myself, “Just have one. It’ll be OK.” And then I do enjoy one, then two, then maybe a few more…
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Please tell me I’m not the only one who does that.
These cookies were amazing!
They are made similar to a Macaron, using egg whites and walnuts, but there is no need to worry about a foot or a perfectly round shape.
The outside is crisp while the inside is soft and almost brownie like.
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I made them larger than the recipe called for, mainly because they photograph better, but also because I wanted a real sized cookie. You know, something to sink my teeth into.
You can make them bite sized if you choose.
Enjoy!
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Chocolate Meringue Pillow Cookies
These Chocolate Meringue Pillow Cookies are crisp on the outside, soft on the inside, and remind me a little of a really good brownie.
Ingredients
- 2 egg whites
- 1/8 teaspoon cream of tartar
- 1/2 teaspoon vanilla
- 1/4 cup sugar
- 3/4 cup finely chopped walnuts
- 6 oz. semisweet chocolate
Instructions
- Melt the chocolate over low heat in a double boiler or in a microwave. Stir in vanilla and allow 30 minutes for it to cool, but not harden.
- Preheat oven to 350 degrees F and line a cookie sheet with parchment paper or a silicone mat.
- Whip the egg white with a whisk attachment in a mixer. Add the cream of tartar when the eggs get frothy and gradually add the sugar as the eggs turn white. Whip until stiff peaks form.
- Add the chopped walnuts to the chocolate and add 1/3 of the mixture to the meringue. Gently fold the chocolate into the egg whites, adding more chocolate as you go. Be careful not to deflate the meringue as you fold in the chocolate and nuts.
- Measure a teaspoon of batter onto the cookie sheets and bake for 10 – 12 minutes. The cookies will crack and look shiny.
- Carefully transfer the parchment paper or silicone mat (with cookies on it) to a cooling rack. I found it easier to remove the cookies once they cooled.
- Store cookies in an airtight container and keep away from moisture.
- *NOTE – I used a tablespoon scoop to measure out the batter so my cookies were larger and obviously, I didn’t have as many.
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