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meringue, chocolate, dark, milk, cookies, dessert, treat, holiday, bake, kids, light, airy
I have to tell you that I have never had much of a”thing” for meringues. Lo and behold, I had a whole new respect for Meringues! I decided to take a whirl at my own, adding 2 kinds of chocolate to give it some pizazz and let me tell you how much fun I had watching the egg whites rise and peak. This will definitely not be a holiday recipe in my house…it’s way too good!
- 1 Teaspoon pure vanilla extract
- pinch of salt
- 1 Cup granulated sugar
- 1/2 Cup milk chocolate chunks
- 1/2 Cup dark chocolate chunks
- 4 large egg whites at room temperature (careful not to get in any yolk in the bowl)
Calories Per Serving70
Folate equivalent (total)1µgN/A
Chocolate Meringue Kisses
A kiss goes a long way, especially around Valentine's Day, and especially when it's flavored with chocolate. Shaped like the iconic Hershey Kiss, these airy, intensely chocolate meringues are partially coated in a shell of dark chocolate for a double dose of melt-in-your-mouth chocolate bliss.
- 2 large egg whites
- 1/4 teaspoon cream of tartar
- pinch of salt
- 1/2 cup (99g) Baker's Special Sugar
- 1/4 cup (21g) unsweetened cocoa, Dutch-process or natural, sifted
- 2 cups (340g) Valrhona Dark Chocolate or other good-quality dark chocolate, tempered (see below), for dipping
Preheat the oven to 350°F. Line a baking sheet with parchment paper.
In a large bowl, combine the egg whites, cream of tartar, and salt. Whip until soft peaks form.
Gradually add the sugar, whipping until the mixture is stiff and glossy.
Gently fold the sifted cocoa powder into the meringue until evenly incorporated.
Perfect your technique
Fit a piping bag with a 1/2" or larger round tip and spoon the meringue into the bag.
Position the tip and bag directly over the prepared pan, and pipe the meringues onto the parchment, leaving 1" of space between the meringues.
Place the meringues into the preheated oven, then turn the oven off.
Let the meringues sit in the oven (keep the door closed) overnight, or until the oven is completely cool.
Remove the meringues from the oven.
To temper the chocolate, place 1 1/2 cups (9 ounces) of chocolate in a temperer or in a double boiler and melt until completely smooth.
Remove the melted chocolate from the heat and gradually stir in the remaining 1/2 cup (3 ounces) chocolate.
Keep stirring until the chocolate is fully melted and warm to the touch it should be between 86° and 88°F.
To ensure that the chocolate is in temper, you can dip the tip of a knife into the bowl, and let it sit for 3 to 5 minutes. The chocolate should harden and become shiny.
Dip half of each meringue into the chocolate, allowing the excess chocolate to drip, and return them to the parchment-lined baking sheet to set.
Tips from our Bakers
To learn more about tempering chocolate see our blog post, A basic guide to tempering chocolate.
Baking vegan? A good substitute for the egg whites in this recipe is aquafaba, the liquid drained from a can of chickpeas. Surprisingly, it whips into peaks just like egg whites! Substitute 2 tablespoons aquafaba for each large egg white for specifics on the technique read our blog post, A guide to aquafaba.
Fudgy Meringue Cookies
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.
- ¾ cup white sugar
- 5 tablespoons unsweetened cocoa powder
- 3 tablespoons cornstarch
- ¼ teaspoon salt
- 2 cups milk
- 3 egg yolks, beaten
- 1 teaspoon vanilla extract
- 1 (9 inch) pie crust, baked
- 3 egg whites
- ¼ teaspoon cream of tartar
- 6 tablespoons white sugar
Mix together sugar, cocoa, corn starch and salt in a medium saucepan. Gradually mix in milk. Cook and stir over medium high heat until thickened and bubbly. Reduce heat to medium low cook and stir 2 minutes more. Remove pan from heat. Stir about one cup of the hot filling into the egg yolks mix back into the custard. Return saucepan to heat, and bring to a gentle boil. Cook and stir for 2 minutes. Remove from the heat, and stir in vanilla. Pour hot filing into crust.
In a clean bowl, beat egg whites with cream of tartar until soft peaks form. Gradually beat in sugar, and continue to beat until stiff and glossy. Spread evenly over hot filling, sealing meringue to crust.
Bake at 350 degrees F (175 degrees C) for 12 to 15 minutes, or until golden.
Chocolate Meringue Cookies
Start to finish: 70 minutes (40 minutes active) | Makes 24 cookies
- 8 ounces bittersweet chocolate, finely chopped, divided 4 tablespoons (1⁄2 stick) salted butter, cut into 4 pieces 20 grams (1⁄4 cup) cocoa powder
- 1⁄2 teaspoon instant espresso powder
- 3 large egg whites
- 145 grams (2⁄3 cup) packed light brown sugar 1 teaspoon vanilla extract
- 1⁄2 teaspoon kosher salt
Heat the oven to 350°F with racks in the upper- and lower-middle positions. Line 2 baking sheets with kitchen parchment. Measure out 21⁄2 ounces (1⁄2 cup) of the chopped chocolate and set aside.
In a medium saucepan over high, bring 1 inch of water to a boil, then reduce heat to maintain a simmer. In a medium heatproof bowl, combine the remaining 51⁄2 ounces chopped chocolate, the butter, cocoa and espresso powder. Set the bowl on the saucepan over the simmering water (the bottom of bowl should not touch the water) and let the mixture melt until completely smooth, stirring often with a silicone spatula. Set aside to cool slightly keep the saucepan and water over the heat.
In the bowl of a stand mixer, whisk together the egg whites, sugar, vanilla and salt. Set the bowl on the saucepan over the simmering water and, while whisking constantly, heat the mixture to 100°F. Attach the bowl to the mixer fitted with the whisk attachment and whip on medium-high until the mixture holds soft peaks when the whisk is lifted, 3 to 4 minutes.
Using a silicone spatula, fold 1⁄3 of the egg white mixture into the chocolate mixture until almost completely combined. Add the remaining egg whites and fold until a few streaks of white remain. Add the reserved chopped chocolate and fold gently until no white streaks remain.
Drop the batter in 2-tablespoon mounds spaced 11⁄2 inches apart on the prepared sheets. Bake until the tops have cracked but the interiors still looks moist, 12 to 14 minutes, switching and rotating the sheets halfway through. Cool on the baking sheets for 10 minutes, then transfer the cookies to a wire rack to cool completely, about 30 minutes.
Notes: Don’t omit the step of heating the egg whites and sugar over the saucepan of simmering water. This ensures the sugar fully dissolves so the cookies bake up with shiny, crisp exteriors. But also make sure you don't overheat the mixture (100°F is the ideal temperature), which can cause the whites to cook. Also, the melted chocolate mixture should still be warm when you fold in the whipped egg whites. If it has cooled and thickened, it will be impossible to fold in the whites without deflating them. If needed, before folding in the whites, return the bowl of chocolate to the saucepan and re-melt the mixture.
To ensure your whites attain the proper volume with beating, make sure the mixer bowl, whisk and the whisk attachment are perfectly clean and without any trace of grease or fat. Either Dutch- processed or natural cocoa works well in this recipe. Leftover cookies can be stored in an airtight container for up to three days the edges will lose their crispness but the cookies will still taste good.
Chewy Chocolate Meringue Cookies
When I saw the recipe for these simple chocolate cookies several weeks ago I would have passed right by it if it hadn’t been on one of my favorite blogs, The Café Sucré Farine . The recipe contains no flour and it seems impossible that so few ingredients can produce a rich, chewy, melt-in-your-mouth, crispy on the outside, intensely flavored chocolate cookie. You can make the recipe in a matter of minutes and the only utensils you need are a bowl and a fork to stir the ingredients. Chris, the author of The Café Sucré Farine, is a gifted blogger who shares amazing recipes and photographs on an almost daily basis, and I am so confident in the success of her recipes that I wouldn’t hesitate making one for the first time for company.
I try to make cookies once a week so I have something to snack on and a little treat to take to my mom and a few of her friends. She was a wonderful cook and still appreciates a good homemade cookie to munch on with her afternoon tea. I think these are best with a glass of very cold milk.
- 3 cups powdered sugar
- ½ cup plus 3 tablespoons unsweetened cocoa powder
- ¼ teaspoon salt
- 2-1/2 cups chocolate chips
- 4 egg whites
- 1 tablespoon vanilla extract
- optional ingredients: dried cranberries, dried cherries, toffee bits
- Position 2 racks in the upper and lower thirds of the oven. Heat oven to 350 degrees. Line 2 large baking sheets with parchment paper.
- Mix sugar, cocoa and salt in a bowl. Stir in chocolate chips. Add egg whites and vanilla mix with a fork or electric mixer on medium until batter is just moistened. (Do not overbeat or batter will stiffen.)
- Drop batter by teaspoonfuls onto baking sheets in evenly spaced mounds. Bake cookies until tops are lightly cracked and glossy, about 15 minutes. Cool briefly, then carefully remove from parchment paper with a spatula. Cookies may be soft and fragile so proceed carefully to lift cookies and place them on racks to cool. Do not wait too long to remove them from baking sheets, for they will stick, even to parchment paper. Repeat with remaining batter. Store in an airtight container at room temperature for up to 1 week.
I found that slightly rounded teaspoons of batter work best. I tried making bigger ones and they did not bake as nicely. Also, make sure to leave plenty of room around each one as they will spread.
When I made these cookies I found, through trial and error, that if I lightly buttered the parchment paper, then left the cookies right on the paper till they were cool there was no problem removing them.
I tried them with 2 cups of chocolate chips and a cup of roughy chopped dried cherries - fabulous! I also tried them with 2 cups of chocolate chips and 1 cup of toffee bits, even better!!
Chris commented that these cookies are available at Whole Foods and that they are very expensive…not the case when you bake them at home. This cookie is not overly sweet and has an intense chocolate flavor that will satisfy any kind of chocolate craving. Next time I will try adding the toffee bits or maybe a few chopped hazelnuts.
Chewy Chocolate Meringue Cookies
The cookies are easiest to remove from the parchment paper if you let them cool on it. I slid the warm cookies on the paper off the pan onto my counter, cut another piece of paper, then baked another pan of cookies.
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- 1. Preheat oven to 275°F. Line 2 cookie sheets with parchment paper.
- 2. In a medium, clean, grease-free bowl with an electric mixer on high speed, whip egg whites until foamy. Add cream of tartar and whip until soft peaks form. Add sugar gradually, whipping until stiff but not dry peaks form. Beat in vanilla. Fold in chocolate chips and walnuts. Drop by generously rounded teaspoon 2 inches apart on cookie sheets.
- 3. Bake until completely firm and dry, but still white, about 25 minutes you should be able to lift cookies from pan. Slide parchment onto racks to cool cookies completely.
Reprinted with permission from A Baker's Field Guide to Christmas Cookies by Dede Wilson. © 2003 Harvard Common Press
Orange Blossom and Dark Chocolate Meringue Cookies
Preheat the oven to 250F/120C.
Crack your eggs into an egg separator and whites into a small bowl. Transfer to a stand mixer or large mixing bowl. Add in the cream of tartar and begin mixing with whisk attachment or hand mixer on medium.
Once frothy, about 2 minutes, add the orange blossom water and slowly start adding in the sugar and increase speed to high. Continue mixing until stiff peaks form, about 5 minutes.
Using a spoon or ice cream scoop transfer roughly 1/4 cup amounts of meringue onto a parchment lined baking sheet roughly 1-2” apart.
Add roughly 1/2 tsp of melted chocolate onto each meringue and carefully swirl in. Transfer to the oven and bake for roughly 1 hour or until hardened.
- 3 egg whites
- ⅛ teaspoon cream of tartar
- ½ teaspoon vanilla extract
- ⅔ cup white sugar
- 1 tablespoon unsweetened cocoa powder
- ⅓ cup semisweet chocolate chips
Preheat oven to 300 degrees F (150 degrees C).
Combine egg whites, cream of tartar, and vanilla. Beat until the whites form soft peaks. Slowly add sugar beat until stiff peaks form, and mixture becomes glossy. Fold in cocoa and chocolate chips.
Drop mixture by teaspoonfuls on to a greased cookie sheet. Bake for 25 to 30 minutes.
HAZELNUT CHOCOLATE MERINGUE COOKIES (BRUTTI MA BUONI) (GF)
The Cookie Monster whispered: "Brutti ma Buoni or Hazelnut Chocolate Meringue cookies make my puppet mouth water." He begged for a second, and a third. He's craving a chewy cookie with crunchy, toasty hazelnuts, delicious chocolate and espresso. The real question is whether to cook the Brutti ma Buoni batter prior to baking. Tradition calls for it, but today, many people (especially in North America) skip this step and bake immediately after folding the batter. I've had them both ways. Cooking the meringue prior to baking creates a very crispy shell and chewy centre, whereas baking directly without cooking yields a chewy cookie - top to bottom. Of the hundreds of variations of Brutti ma Buoni or Hazelnut Chocolate Meringue cookies, never omit the toasty hazelnuts. There's nothing ugly about a cookie as delicious as this.
Just a note, this recipe doesn't require careful weighing. Rough cup measurements work fine.
And one other thing, I adapted this recipe slightly from Deb Perelman's recipe of The Smitten Kitchen. I really liked her approach to this Italian cookie. Thanks Deb.