These meringue based dessert cookies are deliciously versatile; so easy to get creative!!
5 large eggs (egg whites only)
1 cup sugar
3 tbsp. powdered sugar
2 teaspoon Olive Us Blueberry Balsamic Vinegar (many of our dark balsamics work beautifully in this recipe! Try Raspberry, Strawberry, etc!)
3 tbsp. cocoa powder
6 oz. chocolate melted and cooled
Heat oven to 275 degrees F. Line a baking sheet with parchment.
Place egg whites in a stand mixer bowl fitted with a whisk and whip until stiff peaks. Gradually add in both sugars and then balsamic vinegar. Increase speed and whip until mixture is free of sugar grit when rubbed between two fingers and the meringue holds stiff and glossy peaks. Fold in cocoa powder.
Drizzle chocolate on top of meringue (DO NOT MIX IN). Spoon out and drop mixture onto parchment lined bake sheet.
Repeat step 2 until all the chocolate and meringue is used
Bake meringue for about 30- 40 minutes or meringue easily peels away from parchment paper. Enjoy!