Marbled Chocolate Meringues
Ingredients
- 3 oz. bittersweet chocolate, chopped (about 1/2
cup) - 4 egg whites
- 1 cup sugar
Directions
Preheat an oven to 275°F. Line 2 baking sheets with parchment paper.
In a saucepan, bring 1 to 2 inches water to a simmer. Place the chocolate in a heatproof bowl and set over the simmering water. Melt, stirring occasionally. Set aside to cool slightly.
In a bowl, combine the egg whites and sugar. Place over simmering water and whisk until the mixture is hot, 4 to 5 minutes. Transfer the bowl to a mixer and beat on high speed until stiff peaks form and the mixture is lukewarm, 4 to 5 minutes.
Remove the bowl from the mixer and drizzle the melted chocolate over the egg whites, folding in with a rubber spatula until just marbled.
Using a soup spoon, drop the batter in large mounds spaced 1 1/2 to 2 inches apart on the prepared baking sheets. Bake until crunchy outside and still chewy inside, 35 to 40 minutes. Transfer the pans to a wire rack and cool completely before removing the cookies from the parchment. Store in an airtight container. Makes 20.
Adapted from Williams-Sonoma TASTE Magazine, "Totally Chocolate," by Robyn Valarik (Holiday 2001).
In a saucepan, bring 1 to 2 inches water to a simmer. Place the chocolate in a heatproof bowl and set over the simmering water. Melt, stirring occasionally. Set aside to cool slightly.
In a bowl, combine the egg whites and sugar. Place over simmering water and whisk until the mixture is hot, 4 to 5 minutes. Transfer the bowl to a mixer and beat on high speed until stiff peaks form and the mixture is lukewarm, 4 to 5 minutes.
Remove the bowl from the mixer and drizzle the melted chocolate over the egg whites, folding in with a rubber spatula until just marbled.
Using a soup spoon, drop the batter in large mounds spaced 1 1/2 to 2 inches apart on the prepared baking sheets. Bake until crunchy outside and still chewy inside, 35 to 40 minutes. Transfer the pans to a wire rack and cool completely before removing the cookies from the parchment. Store in an airtight container. Makes 20.
Adapted from Williams-Sonoma TASTE Magazine, "Totally Chocolate," by Robyn Valarik (Holiday 2001).