Chocolate Meringue Cookies
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!
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.
Notes
There are a few tricks to anything 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 and a little slipped into the egg whites toss it and start over. You also want to make sure your mixing bowl and beaters are free of butter or any type of shortening. Any of these mishaps can prevent your meringue from resulting in stiff peaks.
Let the egg whites reach room temperature. This helps them 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.