Thursday, June 15, 2017

Found! Dark Chocolate Meringue Drops

Waaaaay back in 2009, I blogged about these Dark Chocolate Meringue Cookies.  I made them several times - they were wonderful!  But as happens, I moved on to new recipes and they fell out of my regular rotation.  They were not, however, forgotten.  But when I tried to go back and make them some time in the last year, the website had undergone an upgrade and much of the old content disappeared, including my cookie recipe.

Fast forward to a few weeks ago when Phin was flipping through a cookbook.  Out fell a copy of the recipe that I must have printed out at some point. Anyway, so as not to lose it again, here it is: 

Dark Chocolate Meringue Cookies
5 oz dark/bittersweet chocolate (60-75% cacao) divided
2 TBSP cocoa (dutch processed, sifted after measuring)
3 TBSP cocoa nibs (optional - I don't use)
1/3 c (about 3 large) egg whites at room temp
1/2 tsp cream of tartar
1/2 c sugar (minus 1 1/2 tsp if not using nibs)
1/2 tsp vanilla

Preheat oven to 350 degrees. Melt 3 oz of chocolate in microwave. Set aside to cool. Chop remaining 2 oz into mini-morsel size pieces. Add tartar to egg whites in bowl of a mixer.  Beat until soft peaks start to form. Add 2 TBSP sugar and beat for 1 min. Slowly add remaining sugar one tbsp at a time, beating after each addition. Beat in vanilla. Keep beating until the meringue turns thick, smooth, opaque and glossy - about 2 minutes more. Scrape down the sides of the bowl and beat for additional 30 seconds. Turn off mixer.  Fold in chocolate (melted and chopped) and cocoa, until no streaks remain. Do not overmix. Scoop onto 2 cookie sheets lined with silpat or lightly greased parchment paper by the rounded tsp.  Bake for 8-12 minutes until just set, rotating pans and switching positions half way thru.  Cool on pans for 1-2 minutes and then lift parchment/silpat off the pans to a cooling rack and leave until completely cool - 15 min. Cookies should have a crisp crust that shatters but be soft inside. Makes apprx 40 cookies.

By the way, these cookies freeze really well.

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