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Whipped egg whites keep this extra-chocolatey cookie crisp and light
Milk Street Bowtie Chocolate Meringue Cookies

Chocolate Meringue Cookies

70 minutes 40 minutes active

Free

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.

8 ounces bittersweet chocolate, finely chopped, divided
4 tablespoons (½ stick) salted butter, cut into 4 pieces
20 grams (¼ cup) cocoa powder
1/2 teaspoon instant espresso powder
3 large egg whites
145 grams (⅔ cup) packed light brown sugar
1 teaspoon vanilla extract
1/2 teaspoon kosher salt
Ingredients
  • 8

    ounces bittersweet chocolate, finely chopped, divided

  • 4

    tablespoons (½ stick) salted butter, cut into 4 pieces

  • 20

    grams (¼ cup) cocoa powder

  • ½

    teaspoon instant espresso powder

  • 3

    large egg whites

  • 145

    grams (⅔ cup) packed light brown sugar

  • 1

    teaspoon vanilla extract

  • ½

    teaspoon kosher salt

Directions
  1. 01
    Heat the oven to 350°F with racks in the upper- and lower-middle positions. Line 2 baking sheets with kitchen parchment. Measure out 2½ ounces (½ cup) of the chopped chocolate and set aside.
    See Demo
    Chocolate Meringue Cookies Step 1
  2. 02
    In a medium sauce pan over high, bring 1 inch of water to a boil, then reduce heat to maintain a simmer. In a medium bowl, combine the remaining 5½ ounces chopped chocolate, the butter, cocoa and espresso powder. Set the bowl on the saucepan over the simmering water (the bottom of bowl should not touch the water) and let the mixture melt until completely smooth, stirring often with a silicone spatula. Set aside to cool slightly; keep the saucepan and water over the heat.
    See Demo
    Chocolate Meringue Cookies Step 2
  3. 03
    In the bowl of a stand mixer, whisk together the egg whites, sugar, vanilla and salt. Set the bowl on the saucepan over the simmering water and, while whisking constantly, heat the mixture to 100°F. Attach the bowl to the mixer fitted with the whisk attachment and whip on medium-high until the mixture holds soft peaks when the whisk is lifted, 3 to 4 minutes.
    See Demo
    Chocolate Meringue Cookies Step 3
  4. 04
    Using a silicone spatula, fold ⅓ of the egg white mixture into the chocolate mixture until almost completely combined. Add the remaining egg whites and fold until a few streaks of white remain. Add the reserved chopped chocolate and fold gently until no white streaks remain.
    See Demo
    Chocolate Meringue Cookies Step 4
  5. 05
    Drop the batter in 2-tablespoon mounds spaced 1½ inches apart on the prepared sheets. Bake until the tops have cracked but the interiors still looks moist, 12 to 14 minutes, switching and rotating the sheets halfway through. Cool on the baking sheets for 10 minutes, then transfer the cookies to a wire rack to cool completely, about 30 minutes.
    See Demo
    Chocolate Meringue Cookies Step 5
Tip: 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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Chocolate Meringue Cookies

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24

Cookies

70 minutes

40 minutes active

Tip

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.

Ingredients
  • 8

    ounces bittersweet chocolate, finely chopped, divided

  • 4

    tablespoons (½ stick) salted butter, cut into 4 pieces

  • 20

    grams (¼ cup) cocoa powder

  • ½

    teaspoon instant espresso powder

  • 3

    large egg whites

  • 145

    grams (⅔ cup) packed light brown sugar

  • 1

    teaspoon vanilla extract

  • ½

    teaspoon kosher salt

Step 1 of 5

Heat oven and prepare chocolate

ounces bittersweet chocolate, finely chopped, divided

Heat the oven to 350°F with racks in the upper- and lower-middle positions. Line 2 baking sheets with kitchen parchment. Measure out 2½ ounces (½ cup) of the chopped chocolate and set aside.

Step 2 of 5

Melt chocolate

ounces bittersweet chocolate, finely chopped, divided
4
tablespoons (½ stick) salted butter, cut into 4 pieces
20
grams (¼ cup) cocoa powder
½
teaspoon instant espresso powder

In a medium sauce pan over high, bring 1 inch of water to a boil, then reduce heat to maintain a simmer. In a medium bowl, combine the remaining 5½ ounces chopped chocolate, the butter, cocoa and espresso powder.


Set the bowl on the saucepan over the simmering water (the bottom of bowl should not touch the water) and let the mixture melt until completely smooth, stirring often with a silicone spatula. Set aside to cool slightly; keep the saucepan and water over the heat.

Step 3 of 5

Whip egg mixture

3
large egg whites
145
grams (⅔ cup) packed light brown sugar
1
teaspoon vanilla extract
½
teaspoon kosher salt

In the bowl of a stand mixer, whisk together the egg whites, sugar, vanilla and salt. Set the bowl on the saucepan over the simmering water and, while whisking constantly, heat the mixture to 100°F. Attach the bowl to the mixer fitted with the whisk attachment and whip on medium-high until the mixture holds soft peaks when the whisk is lifted, 3 to 4 minutes.

Step 4 of 5

Fold egg mixture into chocolate

Using a silicone spatula, fold ⅓ of the egg white mixture into the chocolate mixture until almost completely combined. Add the remaining egg whites and fold until a few streaks of white remain. Add the reserved chopped chocolate and fold gently until no white streaks remain.

Step 5 of 5

Bake cookies

Drop the batter in 2-tablespoon mounds spaced 1½ inches apart on the prepared sheets. Bake until the tops have cracked but the interiors still looks moist, 12 to 14 minutes, switching and rotating the sheets halfway through.


Cool on the baking sheets for 10 minutes, then transfer the cookies to a wire rack to cool completely, about 30 minutes.

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