Hey guys and welcome back to another post! Another busy week. Today we are going to make some chocolate meringue cookies that are maybe the sweetest cookies I have ever made. I never know where the time goes. There never seems to be enough time in the day to get anything done. Especially since the sun is setting earlier and earlier here and it’s dark when I wake up in the morning.
What is great about these chocolate meringue cookies?
I have put together one of those recipes that you can make with your eyes closed. Even if you are just getting your toes wet in the baking field, try out this chocolate meringue cookies. Make sure you have a sweet tooth because if you do not like sweet things you will not like this recipe. These cookies chocolate meringue cookies are so sweet sweet! After I made this batch I took them to work and everyone said they were really good but they could never eat more than one. I do not even want to think of the calorie count on these bad boys. They are vegetarian though! I bet you could even make this vegan if you substituted the egg whites with an egg substitute. If you try that let me know how it turns out!
Whip your egg whites
Rain in your sugar
Whip until frothy
Continue to whip until stiff peaks are reached
Mix in chocolate chips
Now the cocoa and espresso powder
Marble cocoa, espresso, and chocolate
Now isn’t that beautiful?
Chocolate Espresso Meringue Cookies
By: Food and Wine, Abigail Quinn
1 tsp. cream of tartar
2 C. sugar
4 oz. chocolate, dark
2 Tbsp. cocoa powder
4 tsp. espresso powder
7 large egg whites, at room temperature
- Preheat oven to 225° F and line a large baking sheet with foil. I doubled this recipe so I had to use multiple baking sheets.
- Pour the egg whites into a mixer bowl and begin to whip on low speed until frothy. Rain in cream of tartar and whip until incorporated. Rain in your sugar and let whip until stiff peaks are reached.
- Spoon your espresso powder, chocolate, and cocoa powder over meringue and fold in three times only to reach a marbled look.
- Portion meringue batter with a cookie scoop onto a baking sheet. Baking for 1 hour or until the meringues are firm to the touch but soft and chewy in the middle. Store in an airtight container for about a week.
Happy Baking!
Lizzy
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