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- Dish type
- Chocolate meringue
These chocolate chip meringues are great for any occasion! You can also make them a day in advance and store in an airtight container. Use any broken meringues to make a chocolate Eton mess!
4 people made this
IngredientsMakes: 24 meringues
- 3 egg whites
- 200g caster sugar
- 1/2 teaspoon white vinegar
- 1/2 teaspoon vanilla extract
- 1 pinch salt
- 325g dark chocolate chips
MethodPrep:15min ›Cook:20min ›Ready in:35min
- Preheat oven to 150 C / Gas 2. Grease baking trays or line them with baking paper.
- In a medium bowl, whip egg whites to soft peaks. Gradually add the sugar, vinegar and vanilla while whipping to stiff peaks. Fold in chocolate chips. Drop by spoonfuls onto the prepared baking trays.
- Bake for 20 to 25 minutes in the preheated oven, until meringues are dry.
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- 3 large egg whites
- ¼ teaspoon cream of tartar
- ½ cup sugar
- 1 cup semisweet chocolate chips
With an electric mixer, beat the egg whites and cream of tartar on medium until foamy. Increase speed to high and gradually add the sugar, 1 tablespoon at a time continue to beat until stiff and glossy, 2 to 3 minutes. Fold in the chocolate chips.
Drop mounds of the meringue mixture (each equal to 2 tablespoons) onto parchment-lined baking sheets, spacing them 1 inch apart. Bake until firm and dry, 75 to 90 minutes. Cool completely on the baking sheets.
How To Make Double Chocolate Meringue Cookies
It’s important to use a good quality chocolate in these cookies because, with so few ingredients, the flavor of the chocolate really shines through. I like Ghirardelli. (If you are following a gluten-free diet, be sure your chocolate is gluten-free.)
Begin by breaking the chocolate into small pieces into a microwave-safe bowl.
Gently melt it in the microwave by blasting in 20-second intervals, stirring in between. Pull the chocolate out of the microwave when it’s about 75% melted.
Stir, allowing the residual heat in the bowl to melt the chocolate completely. This method keeps the chocolate from scorching.
Set the chocolate aside and separate the egg yolks from the egg whites. My method is to crack the egg in half, and then pour the egg from one broken shell into the other, letting the white fall into the bowl below while keeping the yolk intact in the shells as I pour. Be sure that not even a trace of egg yolk gets into the egg whites even a tiny bit of fat will prevent them from stiffening. (Additionally, be sure your bowl and beaters are squeaky clean, and avoid plastic bowls which always hold a trace of residue.) Discard the yolks or save for something else.
Combine the egg whites with salt, cream of tartar and vanilla and beat until soft peaks form.
Beat until soft peaks form when you lift the beaters out of the mixture.
Gradually add the sugar and continue beating until stiff peaks form. As you can see, stiff peaks hold their shape when you lift the beaters out of the bowl.
Add the melted chocolate and chocolate chips.
Gently fold together, taking care not to deflate the egg whites.
Fold until the mixture is uniform in color, but no more.
Drop mounds of batter on parchment lined baking sheets.
Bake for 8-10 minutes, until the tops are crisp but the insides are gooey and soft when you press on them.
As mentioned above, this recipe is adapted from Alice Medrich’s Chewy Gooey Crispy Crunchy Melt-in-Your-Mouth Cookies (Artisan, 2010). My only changes were to add a pinch of salt and swap out the walnuts for milk chocolate chips to make them kid-friendly. For more meringue recipes, check out my Chocolate Chip Meringue Cookies (AKA Forgotten Kisses) and Double Chocolate Pavlova.
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- 3 large egg whites
- ¼ teaspoon cream of tartar
- ¼ teaspoon salt
- 1 cup sugar
- 3 tablespoons unsweetened cocoa
- 3 tablespoons semisweet chocolate minichips
Beat egg whites, cream of tartar, and salt at high speed of a mixer until soft peaks form. Add sugar, 1 tablespoon at a time, beating until stiff peaks form. Sift cocoa over egg white mixture fold in. Fold in minichips.
Cover a baking sheet with parchment paper secure to baking sheet with masking tape. Drop batter by level tablespoonfuls onto prepared baking sheet. Bake at 300° for 40 minutes or until crisp. Cool on pan on a wire rack. Repeat procedure with remaining batter, reusing parchment paper. Store in an airtight container.
Chocolate Chip Meringues
These Chocolate Chip Meringue Cookies are simple to make, super delicious and have just the right amount of each ingredient to satisfy your chocolate cravings.
- 1 cup (approximately 6) egg whites
- 2 cups white sugar
- ½ teaspoon cream of tartar
- ¼ teaspoon vanilla extract
- 1 cup mini chocolate chips
2. Place egg whites, cream of tartar and vanilla in a clean bowl. Beat with the whisk of an electric mixer until the egg whites become frothy, around 1 minute. Continue mixing on medium-high speed and gradually add the sugar. Continue to beat until stiff peaks form and whites are glossy, around 5 minutes. Fold in the mini chocolate chips.
3. Put batter in piping bag or plastic freezer bag with the tip cut off, and pipe 1-2 inch circles on two baking sheets lined with parchment paper. leave 2 inches of space between each meringue.
4. Bake for 2 hours. Take the meringues out of the oven and cool completely on the baking sheets.
5. Once cooled, store the meringues in an airtight container until ready to serve.
Variations: Instead of chocolate chips add 1 cup of chopped pecans, walnuts or hazelnuts. For plain meringues, follow the recipe above but leave out the mini chocolate chips.
Recipe published in JOY of KOSHER with Jamie Geller Magazine Pesach 2013 SUBSCRIBE NOW
- 2 large egg whites
- ¼ teaspoon cream of tartar
- ⅔ cup sugar
- ¼ teaspoon almond extract
- 1 cup finely chopped semisweet chocolate (6 oz.) or miniature semisweet chocolate chips
In a large bowl, with an electric mixer (fitted with whisk attachment) on high speed, beat egg whites and cream of tartar until thick and foamy. Gradually add sugar and continue to beat until mixture holds stiff, shiny peaks. With a spatula, fold in almond extract and chopped chocolate.
Spoon meringue mixture in 1-inch-wide mounds, about 1 inch apart, onto cooking parchment-lined or buttered and floured 12- by 15-inch baking sheets (see notes).
Bake meringues in a 275° oven until dry and firm to touch on the outside and almost dry inside (break one open to test), 30 to 35 minutes switch pan positions halfway through baking. Let cool for 5 minutes on sheets, then slide a spatula underneath meringues and transfer to racks to cool completely.
- 3/4 cup sugar
- 1 tablespoon cornstarch
- 3 large egg whites, room temperature
- 1/4 teaspoon salt
- 1 teaspoon instant espresso powder
- 3 tablespoons unsweetened cocoa powder
- 1/2 cup semisweet chocolate chips
Preheat oven to 300 degrees, with racks in upper and lower thirds. Line two large baking sheets with parchment paper set aside. In a small bowl, whisk together sugar and cornstarch set aside.
In a large bowl, using an electric mixer, beat egg whites and salt on medium speed until frothy. Beating constantly, add sugar mixture 1 tablespoon at a time beat until stiff, glossy peaks form, 6 to 8 minutes total (scrape down the bowl halfway through). Add espresso powder and cocoa beat until well blended. With a rubber spatula, fold in chocolate chips.
Drop batter by level tablespoons onto prepared baking sheets, about 1 inch apart. Bake until crisp, about 40 minutes, rotating sheets halfway through. Cool completely on sheets, about 20 minutes.
How to Make Chocolate Chip Meringue Cookies
The first step to making these wonderful chocolate chip meringue cookies is to beat your egg whites into stiff peaks. After beating them into stiff peaks, you’ll then add sugar and vanilla and continue to mix it all together until well combined.
I then folded in the chocolate chips by hand and gently added the mixture into a piping bag. I didn’t cut the end off the piping bag until I filled it with the mixture. Once filled, I cut about an inch off of the bottom to allow the batter to flow through the end of the piping bag without getting stuck.
Alternatively, you could simply spoon the batter onto the cookie sheet.
The cookies will spread a little, so leave about an inch between them. You’ll need two standard cookie sheets (13″ x 9″) or one extra large sheet (which I used) if it can fit in your oven. I may have squished my cookies a bit close together in order to fit them all onto the sheet.
After I piped the cookies onto the sheet, I banged the baking sheet against the counter a couple of times to help the batter flatten a bit.
This recipe makes 24 large meringue cookies or you can make your cookies smaller. Some people love bite-sized meringue cookies, so feel free to adjust.
I then placed the cookies in a 350º preheated oven and turned off the oven. And then I waited.
In fact, I waited overnight, to be exact.
Bubu said the key to making the perfect meringue cookie requires patience. She says if you leave the cookies in the oven overnight, they will be perfect in the morning… and she’s right!
However, I realize that not everyone has that luxury of waiting, so if you want to enjoy them the same day, simply bake them for 10 minutes before turning off the oven, then leave them in the oven for another 5-6 minutes until they’re just slightly brown on top. Allow them to sit at room temperature for an hour and then serve.
I promise, however you make it, this recipe works and results in an outstanding chocolate chip meringue cookie each and every time.
These cookies taste fantastic too. They are crunchy on the outside and chewy in the middle, similar to a French macron. The are sweet like cotton candy.
Preheat the oven to 300°F. Begin whipping the egg whites in a stand mixer fitted with a whisk attachment on low speed. As the whites start to look wet and frothy, after about 45 seconds, add cream of tartar and salt and allow it to dissolve with the mixer still on low speed, about 10 seconds.
While the whites are still frothy, slowly begin to add the sugar in a steady stream with the mixer on low. Once you've added about 1/4 cup of the sugar, increase the speed to medium and continue to gradually add the sugar as the mixer runs.
Once all the sugar has been added, increase the speed to high and whisk until the meringue is thick and glossy and holds firm peaks when you lift the whisk out of it, about 4 minutes. If it's not there yet, continue to whip the meringue on high speed at 30 second intervals and test again.
Once the meringue is at firm peak stage, spoon a tiny dot of it onto each of the four corners of a baking sheet and press the parchment paper liner down over it. This will anchor the parchment paper.
Carefully fold the chocolate into the meringue with a rubber spatula, taking care not to deflate it.
Spoon 1 1/2 inch to 2 inch dollops of the meringue mixture onto the baking sheet, spaced one inch apart. Try to shape the meringues with a spoon so they have crags and ridges all over.
Bake until the meringues harden on the outside, develop cracks and are only slightly moist on the inside, about 2 hours (this can vary widely depending on your oven). To test for doneness, remove one meringue, allow to cool at room temperature for 5 minutes, then break open to check texture. The center should only be slightly moist at this point.
Allow the meringues to cool on a wire rack. Allow them to cool for at least 1 hour (see note) in a dry place before storing them in a container with the lid left only partially on. Moisture and humidity will cause them to melt, so try to use them soon after baking.