Chewy Chocolate Meringues
These airy and chocolatey meringue cookies are a delightful treat that will satisfy your sweet tooth in the most elegant way. The crisp exterior gives way to a chewy, chocolate-infused center with cocoa nibs adding a delightful crunch. They are easy to make and perfect for any occasion. Enjoy these decadent bites of goodness on their own or as a delightful accompaniment to your favorite hot beverage.
— Constant Cookbook
Ingredients
- 1 cup egg whites (about 7)
- 2 cups sugar
- 5 Tbs. natural cocoa powder
- 4 oz. bittersweet chocolate, finely chopped
- 4 oz. cocoa nibs
Instructions
- Space 2 racks evenly in the middle of an oven and preheat to 350°F. Line 2 baking sheets with parchment paper.
- In a clean, dry, heatproof bowl, whisk together the egg whites and sugar. Set over but not touching simmering water in a saucepan. Whisk constantly until the sugar is completely dissolved. Remove from the heat.
- Using an electric mixer fitted with the whisk attachment, beat the egg mixture on high speed until stiff and glossy. Sift the cocoa powder over the meringue. Sprinkle with the chocolate and cocoa nibs, then fold together gently with a rubber spatula until combined.
- Drop the meringue by heaping tablespoons, spaced slightly apart, onto the prepared baking sheets. Bake for 9 minutes. Rotate the pans and bake until the cookies are fluffy, full of cracks and spring back when touched, about 9 minutes more. Carefully pick up the parchment sheets and transfer the cookies, still on the parchment, to wire racks to cool. Makes about 2 dozen meringues.
- Adapted from Williams-Sonoma <i>Home Baked Comfort</i>, by Kim Laidlaw (Weldon Owen, 2011).
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