After a week of making pastry cream and challah bread, this kitchen had close to two quarts of leftover egg whites. What’s a girl to do???
Choco Choco Chip Meringues (and a couple angel food cakes), that’s what she’s gonna do!
- 8 ounces egg whites (from about 8 eggs)
- 1 pound granulated sugar
- 1/8 teaspoon cream of tartar
- 1 teaspoon vanilla
- 1/4 cup cocoa powder, sifted
- 4 ounces semi-sweet or bittersweet chocolate, chopped
- Preheat oven to 215° F
- Fill a medium saucepan 1/4 full with water. Place over medium heat and bring to a simmer.
- Using a medium-sized, heatproof bowl, whisk together the egg whites, sugar, and cream of tartar.
- Place the bowl over a the saucepan, making sure the water doesn't touch the bowl.
- Keep whisking the mixture until the sugar has dissolved. Remove the bowl from the heat. NOTE: If you're worried about salmonella, keep whisking until the mixture reaches a temperature of 160°F.
- Using a hand held or a stand mixer, beat the egg mixture until stiff peaks form.
- Mix in vanilla until just blended
- Gently fold in cocoa powder and chocolate. The chocolate doesn't need to be completely mixed in, leave some swirls of meringue peak through.
- Using a spoon, place approximately 3/4-cup mounds of meringue onto two a parchment lined baking sheets. Each baking sheet will fit about six meringues. Gently tap the tops of the mounds with the back of a large spoon and lift to create a swirl on top.
- Reduce heat to 200 degrees F and bake for 1 hour and 45 minutes.
- Turn off the oven, leaving the meringues inside the oven as it cools. Remove when they've reached room temperature, about another hour or two.
Calories 212.7; Total Fat 4.3 g; Saturated Fat 2.5 g; Cholesterol 0 mg; Sodium 37.1 mg; Potassium 33 mg; Total Carbohydrate 44 g; Fiber 1.3 g; Sugars 41.7 g; Protein 3.4 g