If chocolate were a cloud it would be this cookie. A delicate meringue cookie full of toasted pecans, pure vanilla notes, and a deep, rich chocolate delivered with a light, crisp outer crunch and somewhat gooey interior. Chocolate heaven!
This is an old recipe which are often among my favorites. It’s a short list of ingredients starting with egg whites whisked together with pure vanilla extract and a splash of champagne vinegar to brighten and stabilize the meringue base.
Followed with sugar, melted bittersweet chocolate and toasted pecans. With just a few steps they’re off to the oven and you end up with amazing results.
Though the humidity can often impact meringue, these Chocolate Meringue Cookies breeze right through the most humid days.
There are a few tricks when working with meringue but nothing difficult. First, make certain there is nothing but egg whites in your egg whites. If you even suspect that you broke a yolk while separating the eggs and a little slipped into the egg whites toss it and start over. Also, letting the egg whites come to room temperature 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. You also want to make sure that your mixing bowl and beaters are free of butter or any type of shortening. Any of these mishaps can prevent your meringue from transforming into stiff, beautiful peaks.
These cookies only take about 30 minutes from start to finish. A quick fix for any chocolate emergency!
Chocolate Meringue Cookies
1 cup bittersweet chocolate chips
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 on low heat in a microwave or in the top of a double boiler. Warm just until the chips are melted taking care not to scorch the chocolate. Set aside to cool slightly.
In a mixing bowl add the egg whites, the vanilla extract, and the champagne vinegar. Using the whisk attachment beat the egg whites on medium speed until foamy, about 2 to 3 minutes.
Then raise the speed to medium-high and beat until soft peaks form, about 2 to 3 minutes.
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 on medium-high 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), leaving 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. Makes 2 dozen cookies.
Chocolate Meringue Cookies
Equipment
- Electric mixer with whisk attachment
- Baking sheets lined with Silpat liners or parchment paper
Ingredients
- 1 cup bittersweet chocolate chips, about 6-½ ounces
- 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
Instructions
- Melt the chocolate chips either on medium heat in the microwave or in a double boiler. Warm 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 on medium speed until foamy, about 2 to 3 minutes.
- Raise the speed to medium-high and beat until soft peaks form, about 2 to 3 minutes.
- 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 on medium-high until the meringue is glossy and stiff peaks form.
- Add the cooled chocolate and the chopped pecans, folding in by hand 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) leaving about 2” between cookies.
- Bake in a 350-degree oven for ten minutes. Let the cookies cool on the pans for a few minutes to set then move to a wire rack to cool completely. Store in a sealed container.
