Dark Chocolate-Milk Chocolate Meringue Cookies
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!
- 1 Teaspoon pure vanilla extract
- pinch of salt
- 1 Cup granulated sugar
- 1/2 Cup milk chocolate chunks
- 1/2 Cup dark chocolate chunks
- 4 large egg whites at room temperature (careful not to get in any yolk in the bowl)
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.