22 December 2009

Cookies: Dark Chocolate Meringues

Dark Chocolate Meringues
5 ounces bittersweet chocolate (60-75% cacao), divided
2 tablespoons unsweetened cocoa powder, sifted (preferably dark chocolate)
3 tablespoons cocoa nibs, optional
1/3 cup egg whites (about 3 large), room temperature
½ teaspoon cream of tartar
½ cup granulated sugar
½ teaspoon vanilla extract

Preheat over to 350 degrees F. Coarsely chop 3 ounces of chocolate; melt it and set aside. Chop remaining 2 ounces of chocolate into pieces the size of mini-chocolate chips. In a small bowl, combine chopped chocolate with cocoa and cocoa nibs, if using. In separate glass bowl, combine egg whites and cream of tartar; beat with electric mixer at low speed for 30 sections, then at medium speed until soft peaks form. Slowly add sugar, about a tablespoon at a time, beating after each addition. Beat in vanilla. Beat mixture about 2 minutes longer, using medium speed of mixer. Mixture should be smooth, opaque, glossy and thickened. Beat at high speed for 30 seconds more. Lightly fold in cocoa mixture and melted chocolate just until evenly blended and no streaks remain. Do not over mix. Drop rounded teaspoonfuls about 1-inch apart on parchment paper lined cookie sheets.

Bake at 350 degrees for 8-12 minutes. Cookies will be firm when pressed gently by still soft inside. Cool for 1-2 minutes on pans, then transfer to wire cooling racks to cool completely. Cookies are best served fresh, but may be stored in tightly covered container for up to 3 days or in freezer for up to 3 weeks. Makes about 4 dozen.


Heidi said...

For someone who previously stated she wasn't much into baking cookies, you sure have made some wonderful ones! Have a great Christmas!

Angela said...

I went a little nuts this year. They all turned out too! These were my favorites though.