Annie’s Recipes

Meringues

Mom’s Chocolate Chip Meringue Cookies

Ingredients:

  • 2 egg whites, room temperature
  • 1/4 teaspoon salt
  • 1/8 teaspoon cream of tartar
  • 1 teaspoon vanilla
  • 3/4 cup regular or superfine sugar (I use a bit less — 1/2 cup — they’re plenty sweet)
  • 6 ounces chocolate chips, miniature chips or finely diced semi or bittersweet chocolate
  • 1/4 chopped pecans or walnuts, toasted first is even tastier
  • Directions:

  • Preheat oven to 300°F.
  • Beat egg whites until foamy. Add salt, cream of tartar and vanilla, and beat mixture again until it holds soft peaks. Add the sugar, gradually, beating the batter until it is stiff. Fold in the nuts and chocolate chips. Spoon batter onto parchment paper-lined baking sheets. Bake for 25 minutes. Undersides of cookies should be golden or lightly tanned.
  • Note: There are two approaches to baking meringues. This shorter cooking time at a higher temperature yields a cookie with a crackly, crumbly exterior and an almost hollow center. A more traditional approach is a longer baking time, 200 degrees for 1.5 to 2 hours. Take the longer-baked version out when they are slightly golden and firm to the touch. They will be more soft and fluffy, like miniature pavlovas.
  • Double Chocolate Meringues

    Ingredients:

  • 2 large egg whites
  • 1/4 cup plus 1/2 tablespoon granulated sugar
  • 1/4 cup confectioners’ sugar
  • 1 tablespoon plus 3/4 teaspoon cocoa powder
  • Directions:

  • Preheat the oven to 225°. Line a baking sheet with parchment paper. In a bowl, preferably copper, beat the egg whites on medium speed until frothy, 2 to 3 minutes. Gradually add 1 1/2 tablespoons of the granulated sugar and beat for 1 minute. On high speed, beat in the remaining 3 tablespoons sugar; beat until stiff and glossy, about 2 minutes.
  • In a bowl, sift the confectioners’ sugar with the cocoa and gently fold into the meringue until incorporated. Transfer to a pastry bag fitted with a large plain or star tip and pipe out two dozen 2 1/2-inch-long swirls, spacing them 1 inch apart.
  • Bake the meringues in the middle of the oven for about 1 1/4 hours, until the swirls are dry and puffed. Turn off the heat and leave the meringues in the oven for 10 more minutes. Let cool on the baking sheet, then remove them from the paper.
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