Monday, March 20, 2006

Chocolate Meringue Cookies

These delicious cookies are from Orangette. I added some chocolate bits in addition to the cocoa nibs - hoping to get lovely melting clumps of chocolate in the middle of the chewy-yet-crisp cookies, and wow. Wow. I also substituted pecans for the suggested walnuts, in another effort to use up my "pecan mountain". Great idea! Absolutely lovely cookies. Do give them a try!

Chocolate Meringue Cookies

180 ml cocoa powder
600 ml (about 360 g) powdered sugar
1 pinch of salt
1 tbsp vanilla extract
4 large egg whites
300 ml pecans, roughly chopped
50 ml cacao nibs
100 ml finely chopped dark chocolate

Preheat oven to 175°C. Line baking sheets with parchment paper.

Mix cacao powder, sugar and salt in a large bowl, and make sure there are no lumps.

Mix the egg whites with the vanilla extract in a small bowl. Add this the sugar mixture, slowly, beating with an electric mixer on low speed. When you have added all the egg whites, beat at high speed for about a minute until the mixture is glossy and has thickened.

Fold in the chocolate, the cacao nibs and the nuts.

Drop into large cookies on the cookie sheets. These spread - I was able to fit 5 or 6 on each sheet.

Bake for 12-14 minutes, one sheet at a time. Remove from oven, and lift parchment paper over to a rack, and let the cookies cool completely before carefully removing them from the paper.



Anonymous said...

Looks like something I should try out -- I love chocolate :)

Now I just have to find a place where I can buy cacao nibs.

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Anonymous said...

I made these without the nibs (sadly had none on hand) and less about 100 grams (1/2 cup) of sugar. They were just the right amount of slightly sweet and dark yummy chocolate...thank you so much for posting the recipe!

Anonymous said...

These are the absolutely best cookies ever! I make them all the time and always at Passover (Pesach). Sadly, I can never find cocoa nibs but I have managed to find good chocolate with cocoa nibs in it and that works wondefully. When I can't, I make them without and they are still extraodinary :). Thanks so much Ann for this wonderful recipe.