Cocoa Almond Meringues

I love meringues.  There are  hundreds of variations to make, and they are usually a lower calorie option for dessert!  I started making meringues with my mother when I was just a kid.  We referred to them as “nighty night cookies”, as some recipes call for you to preheat the oven and then turn it off once the cookies are in for the night.  Now when I make them I usually cook them for about 10 minutes and then leave in the oven for about an hour at a lower temperature.  Who can wait for cookies until the next morning?!

Below is a recipe adapted from my go-to baker Dorie Greenspan.  It is found in her “Baking: From my home to yours” book.

1 cup confectioners’ sugar

1/3 cup almond flour

¼ cup unsweetened cocoa powder

4 large egg whites, at room temperature

Pinch of salt

½ cup sugar

½ teaspoon pure vanilla extract (I like using ¼ vanilla extract and ¼ almond extract)

1/3 cup very finely chopped bittersweet chocolate or finely chopped store-bought chocolate chips (I prefer using chocolate that is at least 60% cacao)

Position the racks to divide the oven into thirds and preheat the oven to 300 degrees F. Line two baking sheets with parchment or silicone mats.  Sift together the confectioners’ sugar, almond flour and cocoa.

Working with a stand mixer fitted with the whisk attachment or with a hand mixer in a large dry bowl, whip the egg whites and salt on medium speed until the whites are opaque.  Increase the speed to medium-high and continue to whip as you add the sugar about 1 tablespoon at a time.  Then whip until the whites are firm and hold stiff peaks – they should still be very shiny.  Beat in the extract(s) and remove the bowl from the mixer.  With a large rubber spatula, quickly but gently fold in the dry ingredients, followed by the chopped chocolate. 

Drop the meringues by tablespoons onto the baking sheets, leaving about 2 inches between the mounds.

Bake for about 10 minutes, then, without opening the oven door, reduce the oven temperature to 200 degrees F and bake for 1 hour more.  Remove the baking sheets from the oven and allow the meringues to stand in a cool, dry place until they reach room temperature.

Carefully peel the meringues off the parchment or silicone lining. 

They should last about a week in an airtight container – but you’ll probably finish them off well before that!

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0 Responses to Cocoa Almond Meringues

  1. Jeff Dalo says:

    Sounds yummy!