Double Chocolate Meringues


1 cup superfine sugar
¼ cup cocoa powder
¼ cup blanched almonds, finely ground
pinch of salt
4 egg whites
½ teaspoon vanilla extract
½ cup chocolate chips

Preheat the oven to 250° F. Line two baking sheets with parchment paper.

Combine the sugar, cocoa, almonds and salt in a small bowl. In a larger bowl, add the vanilla extract to the egg whites and beat at high speed until they form stiff peaks. Fold in the mixture of dry ingredients. Then fold in the chocolate.

Spoon tablespoonsful of batter on the prepared baking sheets. Bake for 2 hours 45 minutes keeping the oven door closed throughout. Without opening the oven door, turn the oven off and leave the sheets with the meringues in the oven for 1 hour more.

Remove the baking sheets from the oven and let the meringues cool completely.

Makes 3 dozen.

The New Moosewood Cookbook

Inspired by Mollie Katzen’s Moosewood Cookbook, New Revised Edition (Ten Speed Press). The latest edition is The New Moosewood Cookbook.

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