Flower and Sugar

Chocolate Meringue Cookies

We’re Back!! Sorry about the limited posts over the last month, there was just WAY too much going on! Matt and I are settling into our new home and I will be transitioning to a new position in January with a few side projects. I have continued to cook and bake up a storm, but I just haven’t found the time to write and post.

I’ll be sharing our Christmas cookie list over the next two weeks. For those of you who know my Mom, she makes a large cookie tray every year and takes a bunch wherever she goes. I wanted to start my own Christmas cookie list and have been looking for cookies that compliment her plate as many of our holiday get togethers overlap.

This recipe was VERY easy to put together. I actually made it in October for a presentation I did, but if you have someone who needs gluten free recipes these would be a nice addition to a cookies tray (maybe on a separate plate though). They are also low in fat. The small ones are 1 weight watchers point for 2 cookies! They are a soft chewy meringue which, in my opinion, is more like a cookie than a regular crunchy meringue. For me, the best part of these cookies was the little bits of chocolate running through them and that they are kinda gooey in the middle (I decided that was ok as you temper the egg mixture before you whip it). I think I WILL be making these again!

Recipe (Adapted from Bakerella )

I don’t remember exactly how many I got but is was several dozen small cookies

  • 1 cup large egg whites (I used 7)
  • 2 cups sugar
  • 5 Tbsp cocoa powder
  • 4 oz bittersweet chocolate chopped (I used a nice 3.5 oz bar)

Preheat the oven to 350F and line some baking sheets with parchment paper. Set up a double boiler (or a heatproof bowl over, but not touching, a saucepan of simmering water) and whisk the egg whites and sugar together until the sugar has dissolved. You need to keep the egg whites moving to make sure they don’t scramble. I could tell when they were done as I could no longer feel the sugar in the egg white mixture if I touched it.

Once the sugar is dissolved, take the egg white sugar mixture off the stove and whisk in the stand mixer on medium until you have stiff peaks. Add the cocoa powder and chopped chocolate and fold in with a spatula. Drop large tablespoonfulls of the mixture onto your cookie sheets and bake for 8-9 minutes then rotate the pans and bake for another 8-9 minutes. The cookies will be full of cracks, allow them to cool and enjoy!

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