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01Heat 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
02In 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
03In 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
04Using 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
05Drop 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
These chocolate meringue cookies are amazing! Just the thing for a chocoholic like me! A bit more work than just plunking cookie dough on a cookie sheet, but fun and worth it.
Meri, they came out crisp for you after the stated cooking time? Mine were not even close to crisp despite having the cracks on top.
Excellent recipe fun to make and oh so much chocolate in a cookie! Good stuff
First Milkstreet recipe that didn't work out for me. Cooking time in my temp-verified-by-thermometer oven appeared to be way to short. Even with cracks on the tops, these just got softer and softer as they cooled and wouldn't come close to holding their shape. Put them back in to see if I could get them to firm up, promptly started to scorch. Great flavor, but the mechanics of getting a firm, crisp bite never worked for me. Flavor was outstanding but for the work involved overall a dissappointment.
These are fantastic. How could we alter the recipe to use olive oil instead of butter? Liquid espresso instead of powder?
Hi Constantine -
We haven't tested these with olive oil or liquid espresso, so I can't say for sure how that might work. I will say that any type of cookies with a meringue base are super finicky and can be affected by factors as mundane as the weather - humidity and rain can both cause the cookies to be soft and not crisp - so changing ingredients will definitely have an effect. If you decide to experiment, good luck, and let us know how it goes!
The Milk Street Team
Couldn't get the egg whites to peak. Went back and looked at the show again and saw that a 2/3 cup was used to measure the sugar. The recipe says 145 grams (or 2/3 cup), so I went with the weight. After my failure I remeasured ingredients and found 2/3 cup of sugar is nowhere near 145 grams. So I ended up using twice as much sugar which was probably the cause of my problem. THIS RECIPE NEEDS TO BE FIXED.
Hi Jim -
Although Erika stated it was 2/3 cup of light brown sugar on the show, we always weigh our ingredients when developing and filming our recipes (you'll see that the sugar was actually just in a small glass bowl, not a measuring cup, because it had been measured on a scale prior to filming). We use the volume measurements on the show because most people don't have a scale to measure their ingredients. One problem with that is that measuring by volume is highly variable. One person's "packed light brown sugar" can weigh up to 60 grams more or less than another person's! When we decide on our standard weight-per-cup for various ingredients we do extensive testing as you will see here - https://www.177milkstreet.com/2017/12/sugars-measured-up, so I'm confident our measurements are accurate.
Whipping egg whites can be *very* finicky. Even a trace amount of yolk or fat in the bowl can deter the whites from whipping into soft peaks. It can be helpful to use three bowls to separate eggs: 1 for the white of each egg, that is then transferred to bowl #3, 1 for the yolks, and 1 for the total amount of white. That way if some yolk accidentally gets into the white as you separate it, you don't lose all of the egg white you've already separated. It's also helpful to wipe down your bowl and beaters with lemon juice or a small amount of vinegar to eliminate any grease that may be on the bowl/beaters.
The Milk Street Team
Everything looked perfect. Egg whites whipped perfectly. They looked gorgeous until I took them out of the oven, and they just deflated. What did I do wrong??