Dark Chocolate-Milk Chocolate Meringue Cookies

meringue, chocolate, dark, milk, cookies, dessert, treat, holiday, bake, kids, light, airy

I have to tell you that I have never had much of a”thing” for meringues.  Light and airy, with not much too them, why not go for a richer cookie if I were going to the sweet treat route.  Well, this past holiday, my taste-buds shed a new light on my.  I tried my mother in laws traditional meringues and was not only enjoying them, but REALLY enjoying them!  This cloud like cookie turned into something way more appealing, and after 3 or 4 my sweet tooth was totally satisfied. Lo and behold, I had a whole new respect for Meringues!  I decided to take a whirl at my own, adding 2 kinds of chocolate to give it some pizazz and let me tell you how much fun I had watching the egg whites rise and peak.  This will definitely not be a holiday recipe in my house…it’s way too good!

24
Servings
83
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1  Teaspoon  pure vanilla extract
  • pinch of salt
  • 1  Cup  granulated sugar
  • 1/2  Cup  milk chocolate chunks
  • 1/2  Cup  dark chocolate chunks
  • large egg whites at room temperature (careful not to get in any yolk in the bowl)

Directions

1.)   Preheat oven to 250 degrees and line 2 baking sheets with parchment paper.
2.)   Using an electric mixer, add the egg whites and beat until frothy and white. Increase speed to high and add in one tablespoon of sugar at a time until soft white peaks form. (Sugar should be mixed thoroughly and not grainy.
3.)  Sprinkle in salt and add in vanilla. Whip mixture for 2-3 more minutes. (The entire bowl should look similar to homemade whipped cream.)
4.)  Gently fold in both sets of chocolate chips until thoroughly combined.
5.)  Take a large resealable bag and fill with Meringue mixture. Snip off one bottom corner and squirt about 2 tablespoons onto parchment-lined baking sheet about 1-inch apart.
6.)  Bake for about 45-60 minutes or until firm. Cool completely and store in an air tight container.

Nutritional Facts

Total Fat
4g
6%
Sugar
1g
1%
Saturated Fat
1g
4%
Cholesterol
1mg
0%
Carbohydrate, by difference
10g
8%
Protein
2g
4%
Vitamin C, total ascorbic acid
1mg
1%
Calcium, Ca
19mg
2%
Fiber, total dietary
2g
8%
Folate, total
13µg
3%
Magnesium, Mg
7mg
2%
Niacin
1mg
7%
Phosphorus, P
27mg
4%
Selenium, Se
1µg
2%
Sodium, Na
17mg
1%

Chocolate Shopping Tip

There are so many varieties of chocolate on the shelves today it can be overwhelming to pick one – as a general rule of thumb, the fewer the ingredients, the better the chocolate.

Chocolate Cooking Tip

When melting chocolate, use a double boiler and stir occasionally to avoid scorching chocolate at the bottom of the bowl.

Chocolate Wine Pairing

Sweet chenin blanc, muscat, or amontillado sherry with nut-based desserts; sauternes or sweet German wines with pound cake, cheesecake, and other mildly sweet desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines with sweeter desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines, port, madeira, late-harvest zinfandel, or cabernet sauvignon or cabernet franc with chocolate desserts.