I made a lovely aioli the other day. To go with some yummy fish. But then I had a few egg whites and no dessert for our dinner. The latter of which I deemed completely unacceptable. So, I sought out to find a simple recipe that could take care of both my dessert problem and my egg white issue.
Enter meringues. Mini ones. With chocolate. Crunchy on the outside. Gooey on the inside. Like biting into perfect little chocolate clouds. Perfect. Try these. You won't be disappointed.
Mini Chocolate Meringues
makes about a dozen small meringues
2 egg whites
9 Tbs sugar (I used cane)
1.5 Tbsp cocoa powder (raw is best)
1 oz bittersweet chocolate, chocolate chips, chopped
1 oz pecans, finely chopped
sprinkling of salt
Preheat your oven to 350*F. Line a cookie sheet with parchment paper and set aside.
Heat a few inches of water to simmering in a skillet. In a heatproof bowl, whisk the egg whites and sugar together. Set the bowl over the simmering water, whisking until the sugar is completely dissolved. Then remove from the heat.
Beat the egg/sugar mixture with a mixer with a whisk attachment on high until stiff and glossy. Add the cocoa powder, chopped chocolate, pecans, and salt. Gently fold these additional ingredients into the meringue with a spatula until combined. Try to do this with as few stirs as possible, so as not to "deflate" the meringue mixture, but still ensuring everything gets well-mixed.
Using a Tbsp cookie scoop or just a regular spoon, drop equal blobs of batter onto the parchment-lined baking sheet, a couple inches apart. Bake for about 8 minutes, then rotate the pan and bake for an additional 8 minutes. The meringues are done when they look fluffy and full of lovely cracks.
Transfer the entire sheet of parchment paper to a cooling rack. See how long you can mange to let them cool before you dive in. :)
Mini Chocolate Meringues
makes about a dozen small meringues
2 egg whites
9 Tbs sugar (I used cane)
1.5 Tbsp cocoa powder (raw is best)
1 oz bittersweet chocolate, chocolate chips, chopped
1 oz pecans, finely chopped
sprinkling of salt
Preheat your oven to 350*F. Line a cookie sheet with parchment paper and set aside.
Heat a few inches of water to simmering in a skillet. In a heatproof bowl, whisk the egg whites and sugar together. Set the bowl over the simmering water, whisking until the sugar is completely dissolved. Then remove from the heat.
Beat the egg/sugar mixture with a mixer with a whisk attachment on high until stiff and glossy. Add the cocoa powder, chopped chocolate, pecans, and salt. Gently fold these additional ingredients into the meringue with a spatula until combined. Try to do this with as few stirs as possible, so as not to "deflate" the meringue mixture, but still ensuring everything gets well-mixed.
Using a Tbsp cookie scoop or just a regular spoon, drop equal blobs of batter onto the parchment-lined baking sheet, a couple inches apart. Bake for about 8 minutes, then rotate the pan and bake for an additional 8 minutes. The meringues are done when they look fluffy and full of lovely cracks.
Transfer the entire sheet of parchment paper to a cooling rack. See how long you can mange to let them cool before you dive in. :)