Chocolate Chocolate Chip Meringues

Last night we had dinner with Luke’s sister at a local steakhouse.  Since I had made steak earlier this week (re: grill pan incident) I was leaning more towards other sources of protein.  I ended up with lobster and shrimp pasta, as when I go to restaurants, I like to order things I can’t make at home, and I am not brave enough to handle cooking a lobster.

It was a good dinner, though our waiter spent like 15 minutes talking to people at a table right next to ours, even though he hadn’t taken our order yet.  Also, a large group of shrieking women were seated next to us in an already loud restaurant.  I think my eardrums are still ringing.

Anyway…I was responsible for bringing in goodies for Luke’s birthday at the office yesterday (and I will be posting those recipes soon!), and we claimed the leftovers, so we now have a ridiculous amount of dessert in the apartment, even by my standards.  Want to drop by for a visit?

So I thought I’d move away from cake for today’s post, and go in a lighter direction.  I’m pretty sure meringues are as light as you can get.  Made with egg whites, these airy cookies are crisp on the outside but condense and become chewy as you bite into them.

Plus they have little chunks of chocolate floating around, which adds a nice texture contrast.  Be warned though, these guys don’t keep for too long, and be careful with them; they’re delicate.  Don’t accidentally drop the container they’re in because then you’ll be sadly sprinkling meringue ashes over your ice cream.  Or maybe you’d be happy with that, who knows.  Either way, these cookies are fun and different, and I recommend you give them a try.

Chocolate Chocolate Chip Meringues

Adapted from Scientifically Sweet

Makes about 2 dozen meringues

3 large egg whites (100 g)

¼ tsp cream of tartar

1/8 tsp salt

2/3 cup sugar

3 Tbsp unsweetened cocoa powder

1 tsp cornstarch

¼ tsp vanilla extract

2 oz bittersweet chocolate, finely chopped

 Preheat your oven to 300 degrees F. Line a large baking sheet with a silicone mat or parchment paper.

Add egg whites, cream of tartar and salt to a medium clean, dry bowl and beat on medium speed with a hand mixer until foamy, about 25 seconds. While beating, gradually add the granulated sugar, one tablespoon at a time. This will take a minute or two of beating. Increase speed to medium-high and continue to beat until stiff, glossy peaks form, about 2-3 minutes.  The egg whites will be white, thick and foamy, like shaving cream.

Sift in cocoa and cornstarch and beat on low speed until combined. Beat in vanilla. Fold in chocolate with a rubber spatula.

Pipe 2-inch-wide rounds onto prepared baking sheet and bake for 25-30 minutes.  You can use a large Ziploc bag with a corner snipped off to pipe the batter. Let cool completely before removing from silicone mat/parchment paper. Cookies will only stay good for about 2-3 days.


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