These incredibly tasty and crumbly chocolate oatmeal cookies are easy enough to make, but you should take into account some of the nuances in the process of whipping the whites. It is necessary to make sure that they are well cooled, and add sugar in portions so that sugar syrup does not leak out of the meringue during baking.
Purpose: For children / For afternoon tea / For dessert
Main Ingredient: Eggs / Egg White
Dish: Baking / Cookies / Sweet
Geography of cuisine: Russian cuisine
- Egg whites - 2 Pieces
- Granulated sugar - 80 Grams
- Oatmeal - 100 Grams
- Chocolate (dark, no filler) - 90 Grams
How to make Oatmeal Meringue Cookies
Making meringue cookies requires a small list of ingredients. However, oatmeal isn't found in every kitchen, so replace it with oatmeal or unleavened cookie crumbs if needed.
Melt dark chocolate in a water bath to a liquid state and let it cool.
Separate the whites from the yolks. Whisk the whites until fluffy, adding sugar in small portions.
Continue whisking until the sugar is completely dissolved and a stable glossy mass is obtained.
Add the oatmeal in parts, sifting it and gently stirring the mass with a spoon or spatula from bottom to top.
Pour the melted chocolate into the resulting dough and mix gently again.
Spoon the finished dough onto a baking sheet. The baking sheet must first be covered with parchment or a special rug.
Bake oatmeal meringue cookies in an oven preheated to 180 degrees for 12-15 minutes. Enjoy your tea!