Has it been forever since I posted, or what? I promise I’m still here, just posting when I can and today’s recipe is so delicious I couldn’t wait to share it with you! 
Do you remember around this time last year when I posted these chocolate chip & pistachio meringue cookies? Well, they were so delicious that I decided to do a little update and go straight for the chocolate.
Instead of chocolate chips, I used dark chocolate right in the meringue batter and then drizzled even more on top because there can never be too much chocolate.
Now with any meringue, there is going to be a bit of work involved and to make these you do need a little bit of foresight just to make sure the eggs are at room-temp. But aside from a lot of whisking (I can’t even imagine doing this without a hand mixer) this recipe is totally doable no matter your skill level 🙂
Simply whip the egg whites until frothy and light in color then gradually add in the castor sugar (**This is different from powdered or regular granulated sugar. To make this simply put regular granulated sugar in a food processor and pulse until fine but not powdery.) vanilla, and vinegar until the meringue holds stiff peaks and there is no sugar grit (you should be able to tell by tasting the mixture and seeing if you can feel the granules of sugar on your tongue).
Drizzle with the remaining chocolate and place in the oven (on the lowest rack) at 215 degrees F for about 5-0-60 minutes. Once finished, turn off the oven and leave the meringue to cool for another 20-30 minutes.
And then enjoy!
- 6 egg whites (room temp!)
- 1 tsp vanilla extract
- 3½ cups caster sugar (not the same as granulated or powdered, see above for how to make your own)
- ½ tsp white vinegar
- 4 oz. dark chocolate
- Preheat the oven to 215
- Whip the egg whites until frothy and light in color then gradually add in the castor sugar (**This is different from powdered or regular granulated sugar. To make this simply put regular granulated sugar in a food processor and pulse until fine but not powdery.) vanilla, and vinegar until the meringue holds stiff peaks and there is no sugar grit (you should be able to tell by tasting the mixture and seeing if you can feel the granules of sugar on your tongue).
- Then melt the chocolate either in a double boiler or in the microwave (I prefer the double boiler method) and drizzle about ¾ of the chocolate directly into the meringue. Gently fold until the chocolate has been just distributed (don't mix!) then, using a cookie scoop, scoop out the cookies onto a parchment lined baking sheet.
- Drizzle with the remaining chocolate and place in the oven (on the lowest rack) at 215 degrees F for about 50-60 minutes. Once finished, turn off the oven and leave the meringue to cool for another 20-30 minutes.
