Fudgy Meringue Cookies

So Julie and I felt like cooking something sweet. This isn't on the diet, but we had all the ingredients at home so we gave it a go. So so yummy! The outside was crunchy and the inside was gooey. They tasted like brownie batter with a crunchy outside. WOW! Will do again. Julie and I were both impressed with ourselves.

Ingredients

• Nonstick vegetable oil spray
• 1 cup bittersweet chocolate chips (do not exceed 61% cacao; about 6 ounces), divided
• 1 1/2 cups powdered sugar, divided
• 1/3 cup unsweetened cocoa powder
• 2 teaspoons cornstarch
• 2 large egg whites, room temperature
• 1/2 teaspoon vanilla extract
• 1/8 teaspoon cream of tartar

• test-kitchen tip

  For perfect meringue, use room-temperature egg whites and super-clean equipment: Any trace of oil in the bowl or on the beaters could cause a meringue meltdown.

Preparation

• Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 350°F. Coat 2 large rimmed baking sheets with nonstick spray. Place 1/2 cup chocolate chips in small microwave-safe bowl. Cook in 15-second intervals until chocolate softens; stir until melted and smooth. Cool chocolate to lukewarm, about 10 minutes. Whisk 1/2 cup sugar, cocoa, and cornstarch in small bowl to blend.
• Using electric mixer, beat room-temperature egg whites, vanilla, 1/8 teaspoon salt, and cream of tartar in medium bowl until soft peaks form. Add remaining 1 cup sugar in 4 additions, beating just to blend after each addition. Continue to beat until meringue is thick and glossy like marshmallow creme, about 2 minutes longer. Beat in cocoa mixture. Fold in melted chocolate, then 1/2 cup chips.
• Drop batter by rounded tablespoonfuls onto prepared sheets, spacing 3 inches apart. Bake cookies 7 minutes. Reverse sheets and bake until dry-looking and cracked, about 6 minutes. Cool cookies on sheets 5 minutes. Transfer cookies to racks and cool completely.
  
  
  Got this recipe from Bon Appetite. You can find it on their website