Tested Baking & Dessert Recipes & Videos

breakfast & brunch bars & squares cupcake recipes shortbread recipes comfort foods youtube channel
about us
substitutions
ingredients
glossary
conversions
weight vs volume
christmas cookies
christmas baking
christmas candy
apple recipes
pumpkin recipes
cranberry recipes
chocolate recipes
biscotti recipes
candy recipes
healthy baking
pudding recipes
quick breads
english tea party
blueberry recipes
lemon recipes
strawberry recipes
trifle recipes
ice cream recipes
halloween baking
valentine's baking
easter baking
thanksgiving baking
baking history
bibliography

 

Join Our New  Recipes & Videos Email List

Chocolate Meringue Cookies Recipe & Video

Printer Friendly Page

It is hard to resist these billowy Chocolate Meringue Cookies with their powdery crisp crust and soft marshmallow centers. I just love how the crust melts slowly on the tongue, leaving behind a sweet yet deep chocolate flavor. While I often eat these just as they are, they make a very nice plated dessert that you can top with fresh fruit and whipped cream, creme fraiche, a fruit sauce, a chocolate sauce, an ice cream, or even a sorbet. 

This Chocolate Meringue Cookie is made a little differently than most meringues, and that is because we are making a Swiss Meringue. A Swiss Meringue takes egg whites and sugar and warms them (using a stainless steel or copper bowl as it conducts heat quickly) over simmering water until the sugar melts and the mixture is warm to the touch. While this method may not produce as much volume as a regular meringue, (because the egg whites and sugar are combined before the egg whites are whipped) I find it's more dense and stable (making it very easy to pipe). And I just love how thick and crisp the outside crust becomes, while the center is wonderfully soft. You can, however, bake the meringues longer and this will make the meringues have firmer centers.

A few notes on making meringues. First, it's always easier to separate your eggs while they are still cold. And, as always, when making a meringue have your mixing bowl and wire whisk clean and free of grease. Baking the meringues in a slow oven allows for gradual evaporation of the moisture from the meringues, so what we are actually doing is just "drying out" the meringues. Also, meringues don't like humidity, so it's best not to make these on a rainy or humid day.

Related Recipes You May Like

Pavlova

Meringue Cake

Brutti ma Buoni

Homemade Marshmallows

 Chocolate Pavlova

Meringue Cookies

Chocolate Meringue Cookies: Preheat oven to 250 degrees F (130 degrees C) and place the oven rack in the center of the oven. Line a baking sheet with parchment paper. 

Put the egg whites and sugar in a stainless steel bowl and whisk to combine. Place the bowl over a saucepan of simmering water and, stirring constantly, heat the mixture until the sugar has melted and is warm to the touch (about 2-5 minutes). Remove from heat and wipe the bottom of the bowl to remove any condensation. Transfer the egg white mixture to the bowl of your electric mixer, fitted with the whisk attachment, (can use a hand mixer) and beat on high speed (start on low and gradually increase to high) until the meringue is stiff with glossy peaks (about 5 minutes). (When you touch the meringue it's cool to the touch). Add the vanilla extract, if using, and beat to combine. Sift the cocoa powder over the meringue and with a large spatula, gently fold the cocoa powder into the meringue (I don't completely fold the cocoa into the white meringue. I leave some swirls of the white meringue.)

Before placing the cookies on the cookie sheet, place a little of the meringue on the underside of each corner of the parchment paper. This will prevent the paper from sliding. With two spoons (can also pipe), place 5-6 large mounds of the meringue on your prepared baking sheet. If you like you can sift a little more cocoa powder over the Meringues and, with a fork, makes swirls and peaks with the Meringue. 

As soon as you put the meringues into the oven, reduce the oven temperature to 200 degrees F (100 degrees C) and bake the meringues for approximately 1 1/4 to 1 1/2 hours, or until the Meringues have a crisp outside crust and release easily from the parchment paper. (If you break one open, the inside will be soft and marshmallowy. The longer you bake the Meringues, the firmer they will be inside.) Remove from oven and place on a wire rack to cool. The meringues can be covered and stored at room temperature for 2-3 days (depending on humidity).

Makes about 5-6 large Chocolate Meringues.

View comments on this recipe on YouTube

Chocolate Meringue Cookies:

3 large egg whites (100 grams)

1 cup (200 grams) granulated white sugar

1/2 teaspoon pure vanilla extract (optional)

2 tablespoons (15 grams) unsweetened cocoa powder (regular unsweetened or Dutch-processed), sifted

 
 
     
 

 

 

New Videos

   
 

     

Top 40 Video Recipes of 2013

1. Red Velvet Cake

2. Red Velvet Cupcakes

3. Vanilla Cake

4. Cake Pops

5. Vanilla Cupcakes

6. Peanut Butter Balls

7. New York Cheesecake

8. American Sponge Cake

9. Brownies

10.Banana Chocolate Cupcakes

11.Royal Icing

12. Shortbread Cookies

13. Pound Cake 14. Chocolate Cupcakes 15. French Macarons
16. Cinnamon Rolls 17. Carrot Cake 18. Chocolate Chip Cookies 19. Pancakes 20. Oatmeal Cookies
21. Orange Chiffon Cake 22. Whipped Cream Frosting 23. Biscuits 24. Apple Pie 25. M&M Cookies
26. Fruit Tart 27. Cake Doughnuts 28. Sugar Cookies 29. Cream Puffs 30. Homemade Doughnuts 
31. Chocolate Cake 32. Pavlova 33. No Bake Cheesecake 34. Molten Chocolate Cakes 35. Meringue Cookies
36. Chocolate Chiffon Cake 37. Chocolate Banana Cake 38. Lemon Curd 39. Cheesecakes (Individual) 40. Ganache
   
 
   
 

Contact Us   Privacy Policy Joyofbaking On Twitter Stephanie Jaworski+Find us on Google+

Use of materials on all pages on the domains Joyofbaking.com, joyofbaking.mobi, the Joyofbaking.com Facebook Page, @joyofbaking on Twitter, the Joyofbaking.com RSS Feed, the Joyofbaking.com email list the Joyofbaking1 YouTube Channel and any emails sent from @joyofbaking.com are entirely at the risk of the user and their owner, iFood Media LLC will not be responsible for any damages directly or indirectly resulting from the use.

References cited may include a link to purchase the referenced book on Amazon.com. Joyofbaking.com receives a commission on any purchases resulting from these links.

This website and the contents are not endorsed or sponsored by the owner of the "Joy of Cooking" series of books or its publisher Simon & Schuster, Inc. and is not related to the  "Joy the Baker" books and website. Video icons by Asher.

Content in any form may not be copied or used without written permission of Stephanie Jaworski, Joyofbaking.com.  Students and non profit educators may use content without permission with proper credit. 

A baking resource on the Internet since 1997

Copyright  1997 to 2014 iFood Media LLC