Light and airy meringue cookies with dark chocolate chunks.
Course Dessert
Cuisine French
Prep Time 20 minutesmins
Cook Time 16 minutesmins
Total Time 36 minutesmins
Servings 48meringues
Calories 50
Author Annalise Sandberg
Ingredients
1cupegg whites(225 grams, from about 7 eggs)
2cupsgranulated sugar(500 grams)
5tablespoonsunsweetened cocoa powder(30 grams)
4ouncesbittersweet chocolate, chopped (113 grams)
Instructions
Preheat oven to 350°F. Line 3 sheet pans with parchment paper.
In the heatproof bowl of a stand mixer, whisk together the egg whites and sugar. Set over a saucepan of simmering water, making sure the bottom of the bowl doesn’t touch the water. Whisk frequently until sugar is dissolved. I tested with my fingers to make sure all sugar granules were dissolved.
Return the bowl to the stand mixer and beat on high speed with the whisk attachment until meringue is stiff and glossy, about 5 minutes. Sift the cocoa powder over the meringue, add the chopped chocolate, and gently fold together with a spatula until incorporated.
Scoop out onto the prepared sheet pans in rounded tablespoons, about 2 inches apart. Baking 2 sheet pans at a time, bake for 8 minutes then rotate pans and bake for an additional 8 minutes, until meringues are puffed and cracked. Let cool completely.
Store in an airtight container at room temperature.