Chewy Chocolate Meringues (adapted from Home Baked Comfort)

By mitzzy

I’m so glad I tried this recipe. I’ve never made meringues before because they never really looked all that appealing to me. But wow! These chocolate ones will be made again. And again.

Thanks Salty Tart.

Ingredients

• Chewy Chocolate Meringues (adapted from Home Baked Comfort)
• 1 cup (8 fl oz / 250 ml) large egg whites – about 7
• 2 cups (1 lb / 500 g) sugar
• 5 tbsp (1 oz / 30 g) natural cocoa powder
• 4 oz (125 g) bittersweet chocolate, finely chopped
• 4 oz (125 g) cocoa nibs*

Details

Servings 60

Preparation

Step 1

Preheat oven to 350 degrees.
Line baking sheets with parchment paper.
In a clean, dry heatproof bowl, whisk together egg whites and sugar. Set over, but not touching, simmering water in a saucepan.
Whisk constantly until the sugar is completely dissolved and remove from heat. (I tested to make sure I didn’t feel any sugar granules.)
Beat the eggs on high using your mixer fitted with the whisk attachment. Beat until stiff and glossy.
Sift cocoa over the meringue. Sprinkle chopped chocolate (and cocoa nibs if you’re using) on top.
Then, fold together gently with a spatula until combined.
Use a scoop to drop even amounts of batter onto prepared baking sheets about two inches apart.
Bake for about 8-9 minutes. Rotate the pans and bake for another 8-9 minutes until the cookies are fluffy and full of cracks.
Transfer the cookies, leaving them on the parchment paper, to wire racks to cool.
* I omitted the cocoa nibs because I didn’t have any on hand and the cookies still came out beautifully.

The recipe says it makes about 2 dozen meringues, but I ended up with about 60 using a 1.5 inch scoop.
I also used a scale to measure my ingredients exactly.