Chocolate Chip Meringue Cookies with Ali

by Heidi Obermeyer

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Sometimes you (I) decide to embark on a baking odyssey. You know, one of those recipes that involves refrigeration, rising, resting, or basically anything that takes for-EVA! During those times, I get antsy. When I decide I want to bake, it usually means I want the results of the baking like, twenty minutes ago. That’s where these meringues come in!

While I was in Alaska last week, Ali and I baked away one rainy day by making Smitten Kitchen’s bienenstich cake, which is delicious, but takes a while since it involves yeast and whipping up a custard. We (I, being the gluttonous half of this friendship) decided to make meringues to pass the time while the cake batter was rising. After a quick googling, we came up with the recipe below and in a half hour had fresh cookies coming out of the oven! Ali and I were both surprised with how tasty these were for being so easy, and I am definitely adding them to my baking rotation!

The original recipe called for chocolate chips, but we decided to keep it classy and just chop up a bar of Lindt dark chocolate- the finer pieces really make the cookies much more decadent. With any simple batch of ingredients, it’s good to keep in mind that you can detect the flavors of pretty much everything that’s going into the recipe, so it’s worth it to splurge on high-quality chocolate in this case. Your egg whites will whip much better if they are at room temperature, so be sure to set out your eggs for a while before whipping this up. Recipe after the jump!

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Chocolate Chip Meringue Cookies

Adapted from allrecipes.com

Ingredients:

4 egg whites

1/2 cup (100 g) white sugar

1/2 teaspoon distilled white vinegar

1/2 teaspoon vanilla extract

1 pinch of salt

1 dark chocolate Lindt bar (or 100 g of your favorite chocolate), finely chopped

Preheat the oven to 275 F. Whip the egg whites to soft peaks in a bowl, slowly adding vanilla, sugar, salt and vinegar.  Gently fold in the chocolate pieces. Spoon in dollops onto a greased cookie sheet in whatever size you’d like- smaller cookies will bake faster.

Bake  at 275 F for 30 minutes or a little less, until slightly golden at the edges. Lastly, enjoy the melty goodness of these cookies 🙂

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