Dark Chocolate-Milk Chocolate Meringue Cookies
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!
Servings
24
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
- 4 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.