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Chocolate Meringue Cookies

Chocolate Meringue Cookies

Some days I crave chocolate. Actually any day in my opinion is a good day for chocolate! It’s been raining – a lot. I’m always skeptical of baking any type of meringue when the humidity is high but I decided to risk it and luckily it paid off!

This is an old cookie recipe which are often among my favorites. With just a few steps they’re off to the oven and you end up with amazing results. This is a cookie with a delicate, crisp meringue crust and somewhat gooey interior loaded with toasted pecans and pure vanilla tones accentuating that deep chocolate flavor. A splash of champagne vinegar brightens and stabilizes the meringue base.

You end up with so much flavor packed into such a small morsel!

Though the humidity doesn’t impact these Chocolate Meringue Cookies there are a few tricks to anything meringue. First, make certain there is nothing but egg whites in your egg whites. If you even suspect that you broke a yolk and a little slipped into the egg whites – toss it and start over. You also want to make sure that your mixing bowl and beaters are free of butter or any type of shortening. Either of these mishaps can prevent your meringue from transforming into stiff, beautiful peaks.

Let the egg whites come to room temperature. This will help to produce a full, fluffy meringue. And add the sugar slowly, about a tablespoon at a time. The slow addition of sugar allows the crystals to dissolve into the egg whites resulting in a silky meringue.

These cookies only take about 30 minutes from start to finish.  A quick fix for any chocolate emergency!

Chocolate Meringue Cookies

6 ounces bittersweet chocolate chips, about ¾ cup

2 extra-large eggs whites, room temperature

1 teaspoon pure vanilla extract

½ teaspoon champagne or white wine vinegar

½ cup sugar

¾ cup toasted chopped pecans

Melt the chocolate chips either in the top of a double boiler or on low heat in your microwave.

Heat just until the chips are melted taking care not to scorch the chocolate. Set aside to cool.

In a mixing bowl add the egg whites, the vanilla extract and the champagne vinegar.

Using the whisk attachment beat the egg whites starting on low speed until foamy. Then raise the speed to medium-high and beat until soft peaks form.

Slowly pour the sugar into the meringue about a tablespoon at a time, beating on medium speed. Scrape down the sides of the bowl to make certain all the sugar is mixed into the meringue.

Beat until the meringue is glossy and stiff peaks form.

Add the cooled chocolate and the chopped pecans, gently folding in by hand just until the chocolate, pecans and meringue are blended together, taking care to not deflate the meringue.

Working with a teaspoon and a small spatula, drop by the spoonful onto a Silpat lined baking sheet (or parchment paper that has been lightly sprayed with a cooking spray). Leave about 2” between cookies.

Bake in a 350-degree oven for 10 minutes. Let the cookies cool on the pans for a few minutes to set then move them to a wire rack to cool completely.

Store the cookies in a sealed container.

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