RECIPE: Chocolate Flake Meringue Cookies - THE NIBBLE Blog
THE NIBBLE BLOG: Products, Recipes & Trends In Specialty Foods
Also visit our main website, TheNibble.com.

RECIPE: Chocolate Flake Meringue Cookies

Could August 4th be our favorite day of the year? It’s National Chocolate Chip Cookie Day.

If you love chocolate chip cookies but not the calories, try this alternative from Good Eggs: chocolate-flecked meringue cookies. They have about 15 calories apiece.

With only three ingredients, you can have them in the oven with just 10 minutes of preparation time.

The quality of the chocolate makes a big difference in this recipe, so don’t skimp. You’ll really appreciate the fine chocolate flavor that melts into your palate.

RECIPE: CHOCOLATE FLAKE MERINGUE COOKIES

Ingredients For 26 Meringues

  • 2 ounces Guittard Semisweet Chocolate Bar (65% cacao) or other premium bar
  • 2 egg whites, room temperature
  • ½ cup powdered sugar
  •  
    Preparation

    1. PREHEAT the oven to 250°F. Line two baking sheets with parchment paper.

    2. SLICE the chocolate very thin, using a box grater or a vegetable peeler. You may need to start and stop this a few times because your warm hands will begin to melt the chocolate bar, making the grating or peeling difficult. Set the chocolate aside.

    3. BEAT the egg whites on low speed until frothy in the clean, dry bowl of a stand mixer fitted with the whisk attachment (alternatively in a large bowl using a hand mixer fitted with whisk beaters) Increase the speed to medium-high and beat until stiff peaks form when you lift the beaters, 4 to 6 minutes.

     

    Chocolate Flake Meringue Cookies
    {1] Light and airy, these meringues with chocolate flakes are just 15 calories apiece.

    Guittard Fair Trade Chocolate Bar

    [2] Use a semisweet chocolate bar—about 65% cacao—or bittersweet if you prefer. This bar is Guittard Fair Trade chocolate, 64% cacao (photos and recipe courtesy Good Eggs | San Francisco.

     
    4. TURN the speed to low and gradually add the sugar, 1 tablespoon at a time. You’ll know the meringue mixture is ready when you pull the whisk attachment out of the bowl and the meringue hangs on to the whisk and holds its shape.

    5. GENTLY FOLD in the chocolate using a rubber spatula, being careful not to overmix or the meringue will collapse.

    6. DROP the meringues by small teaspoonfuls onto the prepared baking sheets. Bake for 50 minutes, or until you can lift a meringue off the parchment with a spatula and it doesn’t stick. Let the meringues cool completely on the baking sheet.

    7. STORE in an airtight container at room temperature for up to 1 week.

      




    Comments are closed.



    © Copyright 2005-2017 Lifestyle Direct, Inc. All rights reserved. All images are copyrighted to their respective owners.