CHEWY CHOCOLATE MERINGUES

I picked up this book several months ago and stumble upon many delicious recipes. The one recipe that stuck to me and definitely was a must to try: Salty Tart by Michelle Gayer. Her recipe for Chewy Chocolate Meringues is delightful. And what makes it even better is that it only needs four ingredients. How easy is that?

CHEWY CHOCOLATE MERINGUE 2

Chopped bittersweet chocolate and 5 tablespoons of unsweetened cocoa powder.

CHEWY CHOCOLATE MERINGUE 3

1 cup egg whites, 7 eggs and 2 cups of sugar. In a heat proof bowl whisk the two until sugar is completely dissolved. Then using an electric mixer, beat the egg mixture until becomes stiff.

CHEWY CHOCOLATE MERINGUE

Gently fold together the chopped chocolate over the meringue until incorporated. Then scoop them out using an ice cream scoop. Place it in the oven for about 9 minutes. And…

CHEWY CHOCOLATE MERINGUE 4

Ta Da! It is that easy. And once you eat them, you definitely cannot stop. They are super addicting!

CHEWY CHOCOLATE MERINGUE 5

It is crunchy on the outside and filled with gooey yumminess in the inside. Enjoy!

Ingredients:

1 cup egg whites (about 7)

2 cups sugar

5 Tbs. natural cocoa powder

4 oz. bittersweet chocolate, finely chopped

4 oz. cocoa nibs

Directions:

Space 2 racks evenly in the middle of an oven and preheat to 350°F. Line 2 baking sheets with parchment paper.

In a clean, dry, heatproof bowl, whisk together the egg whites and sugar. Set over but not touching simmering water in a saucepan. Whisk constantly until the sugar is completely dissolved. Remove from the heat.

Using an electric mixer fitted with the whisk attachment, beat the egg mixture on high speed until stiff and glossy. Sift the cocoa powder over the meringue. Sprinkle with the chocolate and cocoa nibs, then fold together gently with a rubber spatula until combined.

Drop the meringue by heaping tablespoons, spaced slightly apart, onto the prepared baking sheets. Bake for 9 minutes. Rotate the pans and bake until the cookies are fluffy, full of cracks and spring back when touched, about 9 minutes more. Carefully pick up the parchment sheets and transfer the cookies, still on the parchment, to wire racks to cool. Makes about 2 dozen meringues.

Adapted from Williams-Sonoma Home Baked Comfort, by Kim Laidlaw (Weldon Owen, 2011).

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s