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A delectable combo of airy and crunchy, these meringue cookies bring the flavors of the Alps to your kitchen, thanks to rich TOBLERONE Chocolate.
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Heat oven to 300°F.
Beat egg whites and cream of tartar in large bowl with mixer on high speed 3 to 5 min. or until soft peaks form. Beat in granulated sugar, 1 Tbsp. at a time, until stiff peaks form. Combine chocolate and flour; gently stir into egg white mixture.
Drop tablespoonfuls of egg white mixture, 1 inch apart, into 45 mounds on 2 parchment-covered baking sheets.
Bake in top and bottom thirds of oven 24 to 26 min. or until tops are firm to the touch, rotating baking sheets after 12 min. Transfer to wire racks; cool completely. Sprinkle with powdered sugar.
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