Chocolate Meringue Cookies
Can a chocolate cookie be fudgy, airy, and crispy at the same time? We were delighted to find that the answer is yes!
- Makes24 Cookies
- Cook Time70 minutes
- Active time plus cooling40 minutes active
- 6
These rich, yet airy flourless chocolate cookies have crisp edges and chewy interiors. They rely on whipped egg whites for their structure. To ensure your whites attain the proper volume with beating, make sure the mixer bowl, whisk and the whisk attachment are perfectly clean and without any trace of grease or fat. Either Dutch-processed or natural cocoa works well in this recipe. Leftover cookies can be stored in an airtight container for up to three days; the edges will lose their crispness but the cookies will still taste good.
Don’t omit the step of heating the egg whites and sugar over the saucepan of simmering water. This ensures the sugar fully dissolves so the cookies bake up with shiny, crisp exteriors. But also make sure you don't overheat the mixture (100°F is the ideal temperature), which can cause the whites to cook. Also, the melted chocolate mixture should still be warm when you fold in the whipped egg whites. If it has cooled and thickened, it will be impossible to fold in the whites without deflating them. If needed, before folding in the whites, return the bowl of chocolate to the saucepan and re-melt the mixture.
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