Marbled Chocolate Meringues
Indulge in these decadent chocolate meringue cookies that strike the perfect balance between crunchy and chewy textures. Melted bittersweet chocolate is gently swirled into fluffy egg whites and sugar, resulting in a delightful marbled effect. Baked to perfection, these cookies are a delightful treat for any occasion.
— Constant Cookbook
Ingredients
- 3 oz. bittersweet chocolate, chopped (about 1/2
- cup)
- 4 egg whites
- 1 cup sugar
Instructions
- Preheat an oven to 275°F. Line 2 baking sheets with parchment paper.
- In a saucepan, bring 1 to 2 inches water to a simmer. Place the chocolate in a heatproof bowl and set over the simmering water. Melt, stirring occasionally. Set aside to cool slightly.
- In a bowl, combine the egg whites and sugar. Place over simmering water and whisk until the mixture is hot, 4 to 5 minutes. Transfer the bowl to a mixer and beat on high speed until stiff peaks form and the mixture is lukewarm, 4 to 5 minutes.
- Remove the bowl from the mixer and drizzle the melted chocolate over the egg whites, folding in with a rubber spatula until just marbled.
- Using a soup spoon, drop the batter in large mounds spaced 1 1/2 to 2 inches apart on the prepared baking sheets. Bake until crunchy outside and still chewy inside, 35 to 40 minutes. Transfer the pans to a wire rack and cool completely before removing the cookies from the parchment. Store in an airtight container. Makes 20.
- Adapted from <i>Williams-Sonoma TASTE Magazine,</i> &quot;Totally Chocolate,&quot; by Robyn Valarik (Holiday 2001).
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