ATK Chocolate chip (or orange) meringue cookies
From Cook's Illustrated; makes 48 small cookies. These have pockets of chocolate. Another recipe we make uses cocoa powder and the meringue is chocolate throughout.
For a very similar orange meringue cookie: substitute 1 tsp finely grated orange zest for chocolate. Add zest to sugar and cornstarch mixture.
For a very similar orange meringue cookie: substitute 1 tsp finely grated orange zest for chocolate. Add zest to sugar and cornstarch mixture.
NOTES:
1. To minimize chewiness on humid or rainy days, allow the meringues to cool in a turned-off oven for an additional hour (for a total of 2) without opening the door, then transfer them immediately to airtight containers or Ziplock bag and seal.
2. Make the dollops of batter small and not too high so they will dry out more evenly in the oven.
3. The cookies don't spread when they're baking so it's okay to place them as close as 1/2" apart.
1. To minimize chewiness on humid or rainy days, allow the meringues to cool in a turned-off oven for an additional hour (for a total of 2) without opening the door, then transfer them immediately to airtight containers or Ziplock bag and seal.
2. Make the dollops of batter small and not too high so they will dry out more evenly in the oven.
3. The cookies don't spread when they're baking so it's okay to place them as close as 1/2" apart.
4. Requires parchment paper, two cookie sheets, and standing mixer.
5. Chocolate bar that is 60% or 65% cocoa (Ghiradelli or Equal Exchange)
INGREDIENTS
3/4 cup sugar
2 tsp cornstarch
4 large egg whites
3/4 tsp vanilla extract
1/8 tsp table salt
5. Chocolate bar that is 60% or 65% cocoa (Ghiradelli or Equal Exchange)
INGREDIENTS
3/4 cup sugar
2 tsp cornstarch
4 large egg whites
3/4 tsp vanilla extract
1/8 tsp table salt
1/8 tsp cream of tartar
2 ounces bittersweet chocolate or bittersweet chocolate chips.
PREPARATION
1. Adjust oven racks to upper-middle and lower-middle positions and right away, preheat oven to 225 degrees. Line 2 baking sheets with parchment paper.
2. Finely chop the chocolate. Set aside.
3. Combine sugar and cornstarch in small bowl. Set aside.
4 . In a standing mixer on medium speed fitted with whisk attachment, beat egg whites, vanilla, cream of tartar, and salt at high speed until foamy. Increase to medium high and beat until very soft peaks start to form (peaks should slowly lose their shape when whisk is removed), 30 to 45 seconds.
4. With mixer running at medium high speed, slowly add sugar mixture in steady stream down side of mixer bowl (process should take about 30 seconds; err on the side of going too slowly).
5. Stop mixer and scrape down sides and bottom of bowl with rubber spatula.
6. With mixer on high speed, beat until stiff, glossy peaks have formed, 30 to 45 seconds.
7. Gently fold bittersweet chocolate into meringue mixture until there are little bits and speckles throughout.
8. Working quickly, use two flatware tablespoons to place short (3/4" high), small dollops of meringue on parchment-covered baking sheets.
9. Bake 30 minutes, rotate pans front to back and top to bottom, and bake for another 30 minutes.
10. Turn off oven and allow meringues to cool in oven at least 1 hour: if humid or damp, cool for 2 hours. After 2 hrs if the meringues are still chewy, reheat the oven to 225, allow it to reach temperature, then turn the oven off and let the cookies sit for another hour or two in th oven before removing and storing in an airtight container or Ziploc bag.
2 ounces bittersweet chocolate or bittersweet chocolate chips.
PREPARATION
1. Adjust oven racks to upper-middle and lower-middle positions and right away, preheat oven to 225 degrees. Line 2 baking sheets with parchment paper.
2. Finely chop the chocolate. Set aside.
3. Combine sugar and cornstarch in small bowl. Set aside.
4 . In a standing mixer on medium speed fitted with whisk attachment, beat egg whites, vanilla, cream of tartar, and salt at high speed until foamy. Increase to medium high and beat until very soft peaks start to form (peaks should slowly lose their shape when whisk is removed), 30 to 45 seconds.
4. With mixer running at medium high speed, slowly add sugar mixture in steady stream down side of mixer bowl (process should take about 30 seconds; err on the side of going too slowly).
5. Stop mixer and scrape down sides and bottom of bowl with rubber spatula.
6. With mixer on high speed, beat until stiff, glossy peaks have formed, 30 to 45 seconds.
7. Gently fold bittersweet chocolate into meringue mixture until there are little bits and speckles throughout.
8. Working quickly, use two flatware tablespoons to place short (3/4" high), small dollops of meringue on parchment-covered baking sheets.
9. Bake 30 minutes, rotate pans front to back and top to bottom, and bake for another 30 minutes.
10. Turn off oven and allow meringues to cool in oven at least 1 hour: if humid or damp, cool for 2 hours. After 2 hrs if the meringues are still chewy, reheat the oven to 225, allow it to reach temperature, then turn the oven off and let the cookies sit for another hour or two in th oven before removing and storing in an airtight container or Ziploc bag.
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