A wonderfully light cookie with a flaky shell that reveals a sponge-like core, bursting with rich chocolate flavour.
Course Dessert
Prep Time 15 minutesminutes
Cook Time 40 minutesminutes
Total Time 55 minutesminutes
Servings 24
Author I Sugar Coat It
Ingredients
200gsuperfine sugar
100gegg whites
¼teaspooncream of tartar
a pinch of salt
20gcocoa rouge
45gsemi-sweet chocolate chipsoptional
Instructions
Preheat oven to 250ºF.
Use a clean towel or paper towel and lemon juice or vinegar to clean your mixer bowl, whisk and spatula. This will remove any traces of grease that could prevent the meringue from forming.
Place egg whites, sugar, cream of tartar and salt in the bowl of an electric mixer (a hand-held mixer works as well) and mix on high speed until soft peaks form.
(see photo above).
Turn mixer down to medium and sprinkle in the sugar a little at a time. Once all the sugar is added, turn mixer back to high and whip to stiff peaks.
Remove bowl from mixer stand and sift chocolate over meringue. Fold in chocolate until fully incorporated. Fold in chocolate chips.
Spoon or pipe meringue onto lined baking sheets and bake for 35 - 40 minutes.