Chocolate-Chile Mole Meringues

Happy Cinco De Mayo and Happy 95th Birthday to my Grandfather!! For this special occasion a recipe I have meant to share for years.

These are one of my favorite cookies, and that says something. I have a little bit of what I would dub recipe ADD – its hard with so many yummy ideas out there to repeat myself, but I do with some very special recipes and this is one of them. I found this recipe over 5 years ago and I have been a loyal baker of these since then.

The cookies are simple with few ingredients and not a huge time commitment. They are rich in chocolate and spiced with a kick from the lime and Chile that makes them all the more tempting (don’t worry they are not spicy). They are gluten free so they have become my go to dessert for gluten free friends and meals. I can’t say enough about how delicious they are so let the continued repeat in my kitchen convince you to try these this May.

Ingredients: – Adapted from Vegetarian Times Magazine

6 oz. semisweet or bittersweet chocolate, chopped

2 large egg whites

½ cup sugar (I use just under 1/2 a cup)

1 tsp. ancho chile powder

1 tsp. lime juice

½ tsp. vanilla extract

½ tsp. ground cinnamon

Preheat oven to 350F. Line 2 large baking sheets with parchment paper or nonstick sheet pan liners.

Melt chocolate in microwave on medium power 30 seconds. Stir, and heat 30 seconds more. Continue heating and stirring until chocolate is completely melted.

Beat egg whites with electric mixer on medium speed until soft peaks form. Gradually add sugar. Increase beater speed to high. Whip until stiff peaks form when beaters are raised. Add chile powder, lime juice, vanilla and cinnamon; beat briefly to mix.

Gently fold melted chocolate into egg whites with rubber spatula, leaving some streaks of white.

Drop batter by teaspoonfuls 1 1/2 inches apart onto prepared baking sheets. Bake 10 minutes. Cool cookies on baking sheets. Store in airtight container.

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