Emily Luchettis Chocolate Chip Meringue Cookies Food

EMILY LUCHETTI'S CHOCOLATE CHIP MERINGUE COOKIES

Emily Luchetti's Chocolate Chip Meringue Cookies image

These will seem soft when you remove them from the oven, but they will stiffen as they cool. Ms. Luchetti recommends Ghirardelli 60 percent chocolate chips or Guittard Extra Dark, and likes Valrhona cocoa powder.

Provided by Martha Rose Shulman

Categories cookies and bars

Time 1h

Yield 3 dozen cookies

Number Of Ingredients 6

Ingredients

3 large egg whites/100 grams
1/2 cup sugar/100 grams
1/2 cup chocolate chips/82 grams
1 tablespoon dark cocoa powder/8 grams
1/2 teaspoon vanilla extract
1/8 teaspoon kosher salt

Steps:

Preheat oven to 275 degrees. Line baking sheets with parchment.
In bowl of a standing mixer fitted with whip attachment, beat egg whites on medium speed until airy and peaks start to form. Slowly add sugar, a tablespoon at a time, and turn speed to high. Beat until stiff and shiny, another 5 minutes.
Fold in chocolate chips, cocoa powder, vanilla extract and salt.
Drop by heaped tablespoons or scoop onto baking sheets, about 1 inch apart. Cookies will not spread when they bake. Bake 30 to 35 minutes, until the outsides are dry and you can lift the cookies from the parchment. They will lift off more easily once cool. Store in an airtight container.

Nutrition Facts : @context http, Calories 28, UnsaturatedFat 0 grams, Carbohydrate 5 grams, Fat 1 gram, Fiber 0 grams, Protein 0 grams, SaturatedFat 0 grams, Sodium 13 milligrams, Sugar 5 grams, TransFat 0 grams

CHOCOLATE CHIP MERINGUE COOKIES

Chocolate Chip Meringue Cookies image

This was adapted from another meringue recipe that I got online. What can I say...it's all about the chocolate. I like these two ways...undercooked and chewy/crispy and dried hard and more crisp-ety. These make excellent gifts when dried all the way because they are supposed to keep a long time.

Provided by Caryn Dalton

Categories Drop Cookies

Time 1h40m

Yield 20 cookies, 10 serving(s)

Number Of Ingredients 7

Ingredients

4 egg whites, warmed to room temperature in the shell (Just put the eggs in a bowl of lukewarm water while you are prepping other ingredients)
1/4 teaspoon salt
1/4 teaspoon cream of tartar
1/4 teaspoon vanilla extract
1 cup sugar
1 teaspoon cocoa powder
12 ounces semi-sweet chocolate chips

Steps:

Preheat oven to 225 degrees.
In a medium bowl, beat egg whites, salt, cream of tartar, vanilla and cocoa powder until soft peaks form.
Gradually add sugar and continue to beat until meringue is stiff and glossy (about 90 seconds more after all sugar has been added). Please note that it is important to beat the whites long enough. The cookies will spread and be thinner rather than lofty (as shown in the pic) if poured on the sheet prematurely. You don't want the whites to break (start to get crumbly and break a part) .that will result in failed meringues but you are going to beat these a long time -- sometimes it takes me 5 minutes or more! A stand mixer sure is a plus here. What we are doing is incorporating air into the egg whites. That is what makes these cookies lofty, big and light in texture!
Gently fold in the chocolate chips.
On a parchment-lined baking sheet, drop meringue by the 1/4 cup (I like to use an ice cream scoop with a release).
For chewy cookies with a slightly crispy outer crust: Bake until dry and slightly crispy on outside about 1 hour. Let cool on baking sheets and then remove to an airtight container with sheets of parchment paper in between layers.
For crispy more traditional meringues, cook until dry and crispy through about 1 1/2 hours. Let cool on baking sheets. Let cool on baking sheets and then remove to an airtight container with sheets of parchment paper in between layers.

Nutrition Facts : Calories 248.1, Fat 10.2, SaturatedFat 6, Sodium 83.9, Carbohydrate 41.7, Fiber 2.1, Sugar 38.6, Protein 2.9

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