Chocolate Chewy Meringues
Michelle Gayer, chef and owner of Minneapolis’ acclaimed Salty Tart bakery, shares her recipe for chocolate meringues. Soft, chewy and rich with decadent chocolate on the inside with a crispy exterior, these meringues are the perfect, easy dessert.
Michelle Gayer’s Chocolate Chewy Meringues
- 1 cup egg whites
- 2 cups granulated sugar
- 5 tablespoons cocoa powder
- 4 ounces bittersweet chocolate, chopped
- 4 ounces cocoa nibs
Preheat oven to 350 degrees F.
In a scrupulously clean and dry, metal KitchenAid bowl, mix egg whites and sugar with whisk. Place over a pot of simmering water (making sure the water is not touching the bowl bottom!) and stir constantly until you cannot feel the granules of sugar between your fingers. Place on mixer, with the whip attachment, and mix on highest speed until the meringue is stiff and glossy.
Sift cocoa powder onto meringue, and toss in chocolate chunks and cocoa nibs. Fold gently with a rubber spatula until combined.
Drop meringue by heaping tablespoons, (or use a cookie scoop!) onto parchment lined cookie sheets. Bake for 9 Minutes, rotate and bake for 9 minutes more, cookies will be fluffy, full of cracks, and spring back when touched lightly.
Recipe and photo courtesy of Michelle Gayer.