Sunday, February 24, 2008

Cocoa Almond Meringue Cookies

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I seem to use more egg yolks than egg whites when baking so I always have egg whites left over. Thankfully egg whites can be frozen for up to 3 months. One large egg white is equal to 35 ml (2 tablespoons plus 1 teaspoon) so I like to portion and freeze them in ice cube trays, pop out the frozen cubes, and then store them in a plastic freezer bag. These individual portions can be thawed fairly quickly in the refrigerator.

Somehow I never have enough whites saved up to make an angel food cake, but I usually have enough for making cookies. Normally I bake some soft amaretti with my saved egg whites, but sometimes a girl craves a bit of chocolate. I saw this recipe for meringue cookies in Dorie Greenspan's "Baking From My Home to Yours" and decided to try it out.

My meringue cookies turned out much darker and were much flatter than the peaked mounds than the ones pictured in the book. Darker because the cocoa I used is particularly black. (It was Hershey's Special Dark Dutch Processed Cocoa.) Flatter because I planned to use the cookies to make ice cream sandwiches. The crispy meringue shells went really well with the toasted almond ice cream and espresso gelato. Unfortunately I don't have any photos of the ice cream sandwiches because we ate them all too quickly.

chocmeringue_1

Cocoa Almond Meringue Cookies
(from "Baking From My Home to Yours" by Dorie Greenspan)
(makes about 30 cookies)


1 cup confectioners' sugar, plus extra for dusting
1/3 cup finely ground blanched almonds
1/4 cup unsweetened cocoa powder
4 egg whites, at room temperature
pinch of salt
1/2 cup granulated sugar
1/2 tsp pure vanilla extract

Preheat oven to 300F. Line baking sheets with parchment paper or silicone baking mats.

Sift confectioners' sugar, ground almonds and cocoa. Set aside dry ingredients.

In the bowl of a stand mixer on medium speed, using the whisk attachment, whip the egg whites and salt until the whites are opaque. Increase to medium-high speed and continue to whip while adding the granulated sugar 1 tablespoon at a time. Continue whipping until the whites are shiny and hold a stiff peak. Beat in vanilla extract.

Remove bowl from mixer and gently fold in the dry ingredients with a large rubber spatula. The whites will deflate a little bit, but fold quickly and gently to minimize the deflation.

Drop the batter by tablespoonfuls onto your prepared baking sheets spacing them about 2 inches apart. Dust the tops lightly with confectioners' sugar.

Bake at 300F for 10 minutes, then, without opening the oven door, lower the temperature to 200F and bake for 1 hour more. Remove from oven and allow meringues to cool completely on the baking sheet. Carefully peel meringues off the parchment. If desired, dust with a little more confectioners' sugar before serving.

24 comments:

Chris said...

Oh thank you thank you! That is good storage info for egg whites. I keep them, them try to haul booty to get them used before they go bad.

These meringue cookies look mouth watering!

Peabody said...

Meringues are always a great way to use up extra egg whites...yum.

Kitt said...

Perfect! I made Orangette's pots de creme last night (results here) and have four egg white sitting in the fridge just waiting for this recipe. Thanks!

Gretchen Noelle said...

I too was wondering what to do with my egg whites! These look really fun and delicious!

linda said...

They look delicious! Thanks for the info about the egg whites, very useful.

Patricia Scarpin said...

What a great way to use egg whites, Mary - your cookies look delicious!

Cheryl said...

I don't blame you on eating the ice cream sandwiches so fast. I would have too. What a great way to store and use egg whites.

bbaking said...

they look like beautiful melt in the mouth gorgeousness to me!

breadchick said...

Mary, in my house you would have been lucky to get pictures of the cookies too! Those look really good and I'll have to look for the Special Dark Chocolate cocoa. I love dark chocolate.

Deborah said...

I really need to get an ice cube tray so that I can freeze my whites to make beautiful cookies like these!!

platinum blonde said...

These look amazing!

Brilynn said...

I always have more whites than yolks too, and I save them up, but I still haven't mastered meringues, I generally overwhip the whites.

Jo. said...

Meringue is one of my very favourites. Your cocoa almond meringues looks soooo great. Simply adorable.

Aran Goyoaga said...

I always think of cookies when I have leftover egg whites. Most of the time I make macaroons with them but I do love baked meringues so I should do that next time. That's what's great about reading all of your blogs, I get new ideas all the time. thank you!

Mrs. L said...

I know I'm bad but I normally just toss extra egg whites cuz I never know what to do with them. These sound pretty tasty, I might have to save up egg whites for them.

michelle @ Us vs. Food said...

i always have leftover whites too, but i typically forget about them and find them in the freezer three years later.

i demand pictures of ice cream sandwiches. short of that, i demand ice cream sandwiches.

VeggieGirl said...

cocoa almond meringue cookies... brilliant!

Nan said...

I like your tip about the ice cube trays...good thinking. Your meringues + ice cream = amazing. Oh, sounds delicious.

Annemarie said...

I agree with everyone else - great tip about how to freeze the whites. I would storm though many dozens of these in one sitting, I think.

Katy said...

Oh man -- I made two disasterous batches of meringues this weekend, but yours look perfect! I tried to make cinnamon honey, and they kind of half worked, and then I made ginger-clove and they didn't work at all (I think I was getting impatient/frustrated and didn't beat them for long enough). Yours look perfect!!!

kristy said...

hello - just wanted to let you know that i have tagged you with a make my day award.
kxx

Anonymous said...

Great looking cookies! I have a question and wonder if anyone out there out there could help me. I have tried making macaroons so many times but I could never get the "skirt" around the macaroon. Any ideas? I read that we have to leave till the skin formed - about 10 minutes but I have left for 30 min and not much difference. Should I spray with water? The top is also not as smooth and shiny. It taste good though!!!

Laryssa Herbert said...

I just made my first meringue tonight. They are baking now. Thanks for sharing this recipe. I'll have to try it soon!

Anonymous said...

This version of the recipe left out 1/3 cup finely chopped bittersweet chocolate (or finely chopped store- bought chocolate chips). This is added just after the dry ingredients.