Serious Eats: Recipes

Chocolate Chip Meringue Cookies

[Photographs: Lauren Weisenthal]

I once thought that I didn't like meringue cookies. The ones from the store always reminded me of styrofoam and never had enough flavor to be worth my time. Then, in culinary school, I started messing around with chocolate left over from a molding lesson and some unused egg whites and I wound up with a meringue cookie to die for. They have a great texture and deep chocolate flavor—plus, they're gluten-free!

These cookies are pure, unadulterated chocolate flavor, so try to pick a high-quality dark chocolate (61 to 70% is recommended) that you absolutely love.

Note: Be very careful when separating egg whites. Any yolk present in the whites will prevent them from whipping properly. For a real treat, serve the meringues 20 minutes after removing from the oven while the chocolate is still warm.

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