Chocolate Meringue Cookies
Happy quarantine everybody! I'm comin' at ya live from the inside of my house. A house where I made chocolate meringue cookies!
The recipes is from Valentina's Corner and it's super easy and yummy! I dropped the meringue from a tablespoon onto my baking sheet and I really like the texture that they have -- crisp and light on the outside and soft and chewy on the inside. Valentina's recipe calls for chocolate chips but I didn't have any so hey I left them out but they were still DELISH, honestly I probably would have left them out even if I did have chips because I would predict that the chocolate may get a little burnt tasting and not be melty once they cool. Personally, what's the point of having chocolate chips if they aren't melty? Like I enjoy a nice chocolate chip cookie when it's warm and ~melty~, but once it's set and you've had them on your counter for 3 days, what's the point. You can tell that this quarantine has given me a lot of time to think.
Recipe (adapted from Valentina's Corner):
3 egg whites
1/8 tsp cream of tarter
1/2 tsp vanilla extract
2/3 cup sugar
2 tbsp cocoa
1. Preheat oven to 300 degrees and cover a cookie sheet with parchment paper.
2. Beat egg whites and cream of tarter at high speed until soft peaks form, about 2 minutes.
3. Add in vanilla and sugar and beat again until stiff peaks and glossy, about 3 minutes.
4. Fold in cocoa using a spatula.
5. Use a tablespoon to drop mounds on to the lined cookie sheet.
6. Bake 35-45 minutes or until dry.
I vaguely remember from when I made meringues years ago about turning the oven off and letting the meringues cool in the closed oven. I wasn't sure if that was for meringues or macarons and they looked really good and released from the parchment paper cleanly so I took them out of the oven once they were done, but if anyone knows or cares to link an article about that, let me know. Honestly I could search through these archives and I've done a pretty good job of cataloging these posts with tags so it wouldn't even take that long, but hey. It's quarantine baby.
The recipes is from Valentina's Corner and it's super easy and yummy! I dropped the meringue from a tablespoon onto my baking sheet and I really like the texture that they have -- crisp and light on the outside and soft and chewy on the inside. Valentina's recipe calls for chocolate chips but I didn't have any so hey I left them out but they were still DELISH, honestly I probably would have left them out even if I did have chips because I would predict that the chocolate may get a little burnt tasting and not be melty once they cool. Personally, what's the point of having chocolate chips if they aren't melty? Like I enjoy a nice chocolate chip cookie when it's warm and ~melty~, but once it's set and you've had them on your counter for 3 days, what's the point. You can tell that this quarantine has given me a lot of time to think.
3 egg whites
1/8 tsp cream of tarter
1/2 tsp vanilla extract
2/3 cup sugar
2 tbsp cocoa
1. Preheat oven to 300 degrees and cover a cookie sheet with parchment paper.
2. Beat egg whites and cream of tarter at high speed until soft peaks form, about 2 minutes.
3. Add in vanilla and sugar and beat again until stiff peaks and glossy, about 3 minutes.
4. Fold in cocoa using a spatula.
5. Use a tablespoon to drop mounds on to the lined cookie sheet.
6. Bake 35-45 minutes or until dry.
I vaguely remember from when I made meringues years ago about turning the oven off and letting the meringues cool in the closed oven. I wasn't sure if that was for meringues or macarons and they looked really good and released from the parchment paper cleanly so I took them out of the oven once they were done, but if anyone knows or cares to link an article about that, let me know. Honestly I could search through these archives and I've done a pretty good job of cataloging these posts with tags so it wouldn't even take that long, but hey. It's quarantine baby.
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