This is one heck of a cookie. It’s an intense chocolate, crisp exterior and when your teeth sink down into it, it turns into a rich fudge. Magical.
I made these during my true Nervous Chef days when I was setting off the smoke alarms. Somehow I didn’t screw these up. Surprising, as meringues have been failing me as of late.
You need good chocolate (aim for something you would eat on its own, quality matters here), sugar, pecans and egg whites. Everything comes together quickly, so when the oven is done preheating your cookies are ready to go in.
Most of my cookies look a little more rough than the ones I’ve seen on the web. I’m not sure the reason why. Maybe not enough mixing?
These are from Alice Medrich’s Bittersweet, but you can also find them in Chewy Gooey Crispy Crunchy Melt-in-Your-Mouth Cookies.
Melting Chocolate Meringues (makes about 30 2-inch cookies) From Bittersweet
4 1/2 ounces 70% chocolate, coarsely chopped
2 large egg whites (1/4 cup), room temperature
1/8 teaspoon cream of tartar
1/2 teaspoon vanilla extract
1/3 cup sugar
3/4 chopped nuts (walnuts, pecans, I think toasted hazelnuts would work well too)
1. Preheat the oven to 350F. Prepare cookie sheets with parchment paper.
2. Melt chocolate in a medium heatproof bowl. I make a make-shift double boiler by placing the bowl on top of a saucepan filled with simmering water. Set aside.
3. In a large bowl beat the egg whites with the cream of tartar and vanilla. When soft peaks form, slowly add the sugar until you get stiff peaks. Be careful not to beat too long or they’ll be dry.
4. Mix up the chocolate and nuts into the egg whites and fold with a rubber spatula until the colour is uniform.
5. Drop tablespoons of batter 1 inch apart onto the cookie sheet.
6. Bake 8-10 minutes. Cookies should look dry and have a bit of give to them when pressed on. They’ll still be gooey inside. Cool completely.