Chewy Chocolate Meringues
Crunchy on the outside and gooey on the inside, these gems not only are a cinch to make but also are completely addictive—you won’t be able to stop at one (or two or three). The cocoa nibs add a nice crunch and nutty flavor, but if you can’t find them, don’t worry; they can be left out.
- 1 cup egg whites (about 7)
- 2 cups sugar
- 5 Tbs. natural cocoa powder
- 4 oz. bittersweet chocolate, finely chopped
- 4 oz. cocoa nibs
Space 2 racks evenly in the middle of an oven and preheat to 350°F. Line 2 baking sheets with parchment paper.
In a clean, dry, heatproof bowl, whisk together the egg whites and sugar. Set over but not touching simmering water in a saucepan. Whisk constantly until the sugar is completely dissolved. Remove from the heat.
Using an electric mixer fitted with the whisk attachment, beat the egg mixture on high speed until stiff and glossy. Sift the cocoa powder over the meringue. Sprinkle with the chocolate and cocoa nibs, then fold together gently with a rubber spatula until combined.
Drop the meringue by heaping tablespoons, spaced slightly apart, onto the prepared baking sheets. Bake for 9 minutes. Rotate the pans and bake until the cookies are fluffy, full of cracks and spring back when touched, about 9 minutes more. Carefully pick up the parchment sheets and transfer the cookies, still on the parchment, to wire racks to cool. Makes about 2 dozen meringues.
Adapted from Williams-Sonoma Home Baked Comfort, by Kim Laidlaw (Weldon Owen, 2011).