Mudslide Meringues  

The mudslide cocktail, made with chocolate syrup and a creamy mixture of vodka, coffee liqueur, and Baileys Irish Cream, is reminiscent of adult chocolate milk.   

To capture the spirit of the cocktail in a cookie, baker Laurie Ellen Pellicano combines light and smooth espresso meringue with a rich chocolate base  

This cookie has a sublime texture, similar to eating just the crispy half of a brownie.   

Did we mention it is gluten free? To get the light and soft texture, this recipe calls for white rice flour.   

Avoid overmixing the mixture for the most dramatic, swirly, and craggy cookies. For an extra delicious treat, serve sandwiched with a scoop of vanilla or coffee ice cream.  

Separate three eggs into two small dishes. Set aside egg yolks, leaving egg whites for meringue.   

Fill a medium saucepan with water to the depth of one inch. Bring to a simmer over medium heat.  

In a large heatproof bowl, combine the dark chocolate and butter. Place the bowl over a saucepan, making that the bottom does not touch the water.   

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