I’m not drinking as much coffee as I used to these days (it started bothering my stomach due to being on antibiotics for a week), but my favorite Starbucks splurge back in the day was the Flourless Chocolate Meringue Cookie. I was surfing the web the other day and found this recipe, so on a whim I made it (surprisingly followed the recipe exactly- just used Enjoy life mini chips instead of chocolate chips so it’s dairy free). They turned out perfectly, and you’re not paying over $2 for it, either. Definitely my cup of tea! Oo…vanilla chai would be really good with this…
Chocolate Meringue Cookies
Preheat oven to 350 degrees F
Line 2 cookie sheets with parchment paper and lightly spray with nonstick spray (I use olive oil in a spritzer)
3 c. powdered sugar
2/3 c. unsweetened cocoa (the better the quality, the better the flavor)
1/4 tsp salt
Whisk in 2-4 egg whites (room temperature), one at a time, starting with two, and
1 Tbsp vanilla
You’re looking for a fudgey, thick, brownie batter consistency. If after two egg whites, it’s too thick, add another. I used 3.
Gently stir in 1 1/2 c. Enjoy Life mini chips
Using a 1 1/2 inch spring release cookie scoop, scoop onto the prepared pans in 9 evenly spaced mounds. I had enough for 18.
Bake 13 minutes, until they’re glossy and cracked.
Slide parchment paper with cookies on it onto wire cooling racks and cool completely.
They’re amazing once they’ve cooled slightly, but if you want that fresh-baked gooeyness the next day, just pop it in the microwave for 10-15 seconds.