Monday, September 26, 2011

Chewy Chocolate Meringues

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I want to show you this new book from Williams-Sonoma.

It’s filled with delicious photographs and tons of recipes including …

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Pretzels.

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Pop Tarts.

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And pies to name a few.

Are your taste buds warming up yet? Mine sure are. I could hardly stand to flip through the pages of this book without wanting to make everything in it.

Home. Baked. Comfort. Yes, please.

And guess what, else.

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This book also includes recipes from several bakeries and bloggers across the country.

Like Smitten Kitchen, Tartine, Cannelle et Vanille, Flour, Baked…

And more.

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Maybe even one from someone you know.

With all this yumminess, it was really hard to decide what to bake first. I flipped through the book several times before I finally decided.

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When I saw that one of the featured bakeries was from Minneapolis, I knew right away that was the one to try since I’ll be in Minnesota and at Williams-Sonoma in about two weeks for a book signing. (Details here.)

And now, I may just have to stop by this bakery, too.

Salty Tart. Cute name.

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And her recipe for Chewy Chocolate Meringues is delish.

And easy.

And better yet, only needs four ingredients.

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Finely chopped bittersweet chocolate.

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Five tablespoons cocoa powder.

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Sugar and egg whites.

This photo kinda makes them look like egg yellows though.

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Whisk together the egg whites and sugar over – but not touching – simmering water until dissolved.

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Remove from heat and beat the egg whites until stiff and glossy.

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Then fold in the chocolate and cocoa.

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Scoop out the batter on parchment lined baking sheets and bake away.

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You want to see cracks. That’s part of what I love about this recipe. No need to try and make anything look perfect. These are already perfectly imperfect.

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And oh so good.

They are highly addictive, too. I don’t want to tell you how many I ate before I even finished taking photos…

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…but let’s just say that this photo is missing quite a few.

I’m so glad I tried this recipe. I’ve never made meringues before because they never really looked all that appealing to me. But wow! These chocolate ones will be made again. And again.

Thanks Salty Tart.

Chewy Chocolate Meringues (adapted from Home Baked Comfort)

1 cup (8 fl oz / 250 ml) large egg whites – about 7
2 cups (1 lb / 500 g) sugar
5 tbsp (1 oz / 30 g) natural cocoa powder
4 oz (125 g) bittersweet chocolate, finely chopped
4 oz (125 g) cocoa nibs*

  • Preheat oven to 350 degrees.
  • Line baking sheets with parchment paper.
  • In a clean, dry heatproof bowl, whisk together egg whites and sugar. Set over, but not touching, simmering water in a saucepan.
  • Whisk constantly until the sugar is completely dissolved and remove from heat. (I tested to make sure I didn’t feel any sugar granules.)
  • Beat the eggs on high using your mixer fitted with the whisk attachment. Beat until stiff and glossy.
  • Sift cocoa over the meringue. Sprinkle chopped chocolate (and cocoa nibs if you’re using) on top.
  • Then, fold together gently with a spatula until combined.
  • Use a scoop to drop even amounts of batter onto prepared baking sheets about two inches apart.
  • Bake for about 8-9 minutes. Rotate the pans and bake for another 8-9 minutes until the cookies are fluffy and full of cracks.
  • Transfer the cookies, leaving them on the parchment paper, to wire racks to cool.

* I omitted the cocoa nibs because I didn’t have any on hand and the cookies still came out beautifully.

The recipe says it makes about 2 dozen meringues, but I ended up with about 60 using a 1.5 inch scoop.
I also used a scale to measure my ingredients exactly.

…………………………………………………………………………………………

Home Baked Comfort by Kim Laidlaw
Photographed by Eric Wolfinger

Featured Bakeries
Baked, Brooklyn, NY
Floriole Cafe & Bakery, Chicago, IL
Flour Bakery + Cafe, Boston, MA
Huckleberry Cafe & Bakery, Santa Monica, CA
Pearl Bakery, Portland, OR
Salty Tart Bakery, Minneapolis, MN
Sugar Mama’s Bakeshop, Austin, TX
Tartine Bakery, San Francisco, CA

Featured Bloggers
Cannelle et Vanille
La Tartine Gourmande
Smitten Kitchen
and me : )

The book is available at Williams-Sonoma until February 2012. Then you’ll also be able to find it on Amazon.

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Until then, want to win a copy?

You do. I promise.

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Leave a comment on this post answering the following random question.

  • What is your favorite Halloween candy?
  • Deadline to enter is Tuesday evening, September 27th at 6:00 pm ET. SORRY, TIME’S UP!
  • One winner will be picked at random and announced sometime Tuesday evening.

Good Luck!

Disclosure: Giveaway sponsored by me. : )

And the winner is……

comfort_winnerMyra – You’re gonna love this book.

4001
Grace said...

Oh my gosh! I don’t have a favorite candy! I like popcorn balls and candy apples. Plus there is this house that always gives out RC cola on Halloween!

October 2, 2011 04:57 PM
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Grace said...

P.S. I don’t care if it is over! I just HAVE to tell!

October 2, 2011 04:58 PM
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Holiday Baker Man said...

Sad to see I missed the contest but I can’t wait to check out the book when I am next in the store! WTG on being published!

October 3, 2011 01:52 AM
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Chantell said...

Thanks again for the recipe, they turned out great!
http://www.flickr.com/photos/56597760@N02/6206953066/

October 3, 2011 03:23 AM
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crazypants said...

I do love me some chewy meringues. Nom.

October 3, 2011 07:58 AM
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meki said...

Hi :D Is it possible to get me a copy of this? I’m from the Philippines or are they releasing a copy of this here? I am so interested to get one!! :DDD

October 4, 2011 03:11 AM
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Ceria Fernandez said...

PLEASE PICK ME !

October 4, 2011 10:37 AM
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Brenda said...

yummy, anyone with chocolate

October 4, 2011 09:48 PM
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katie...plz do reply said...

Hi BakerElla…..

jus to let u know im a big admirer of yr baking…kinda silent though cuz i never wrote anythng but this time i am finally :) this recipe is soooo unique that i jus wanna try it now….but wot i dint get is that did u use 5tbs or 5 teasp of coco pwdr..n did u substitute choc.nibs with choolate chopped or u just omitted it..plz do reply iwannamake em assap…
lov yr baking n yr blog…..great work!!!

October 12, 2011 07:09 AM
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Christine Holencsak said...

I just went on Amazon to check out this book, and it said it doesn’t come out until February. Is this correct?

October 14, 2011 08:36 PM
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Kathlyn said...

This may be my new favorite cookie!!! Thanks for a great recipe!

December 6, 2011 01:59 PM
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Mariah said...

Seriously delicious, made them tonight. And ate… quite a few.

January 29, 2012 11:26 PM
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john said...

it is very applicable owsome

February 9, 2012 07:23 AM
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kitana said...

I made these their good

February 13, 2012 10:04 PM
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Laura said...

So I tried this recipe yesterday snice I had left over egg whites and cocoa nibs and they went out perfect. I never maide baisers before either, I loved them in my childhood but I always thought they were kinda hard to make, till yesterday. My mom, who is not that mucht into sweets, said they were brilliant. So thanks a lot for the recipe, and yes, they are *highly* addictive *munches* :>

March 28, 2012 03:58 AM
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Crystal said...

What would happen if I cut down the sugar?

May 3, 2012 07:54 AM
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Simone said...

I just made these a few minutes ago. Thank you, thank you, thank you for sharing this delicious recipe! I made this with the intention of sharing them with my guests, but now I’m second guessing myself… Haha
Cheers!

June 25, 2012 03:25 PM
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Milly said...

I tried making these today, without the chocolate. they were superb!

September 8, 2012 09:11 PM
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alma said...

Hi the thing is can i make this recepie in to a cake?
will it come out ok?

September 18, 2012 07:56 PM
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Renee said...

Caramel apples. With peanuts…

December 21, 2012 03:54 AM
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Catriona said...

I made these meringues last night (with a few changes to the recipe – powdered egg white and good hot chocolate mix that contains mini chocolate chips) and they were amazing! Must make some more now, as they’re all but gone…

February 22, 2013 10:19 AM
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Zalia said...

I tried the chocolate meringue recipe 3 times now, and I’ve gonnen a bowl of liquid shit all 3 times. What is happening?!?

July 26, 2013 06:20 PM
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