Meringues are totally under rated. These meringues are little different from the classic meringue you normally picture. Chewy Chocolate Meringues are one of my most popular posts so I thought I would create another version since they adapt easily to other flavors. There will be lots more meringues around here. I am thinking chocolate chip and birthday cake would be great too!
The marbling on this cookie turns out just beautiful. By removing a small portion of the finished batter and adding black cocoa powder you get a nice dark rich batter to swirl into the main batter. I am slightly obsessed with black cocoa these days! It gives such a rich chocolate flavor beyond what typical cocoa. Since it is such a rich flavor I always use it in addition to regular cocoa powder. You can get black cocoa powder at baking stores, bulk food stores, some grocery stores and on amazon. Once you add it to the main batter only give it a couple stirs. You want to be able to see both colors separately. The more you stir the more the colors combine, and you may lose the swirl in the cookie. Under stirring is better because you can always take a toothpick and give the cookie batter you have spooned onto the baking sheet a quick swirl to create the marbling effect.
These meringues bake up with a paper thin coating and a chewy inside. They split open during baking to show the chewy interior, making each cookie unique. They are just so pretty!
Recipe
Chewy Marble Meringues
Ingredients
- 1 ½ cups icing sugar
- 3 tablespoon cocoa powder
- 1 tablespoon black cocoa powder
- ½ tablespoon cornstarch
- 2 large egg whites
- ¼ cup mini chocolate chips
- ½ cup chocolate sprinkles (jimmies)
Instructions
- Preheat oven to 350 degrees.
- Line a baking sheet with parchment paper.
- Mix icing sugar, 3 tablespoon cocoa powder and cornstarch on low until combined.
- Add egg whites and beat on low until combined and then high for 1 minute. The batter will be shiny.
- Stir in chocolate sprinkles and mini chocolate chips.
- Remove ½ cup of batter and add the black cocoa powder to this mixture.
- Add the ½ cup of batter with black cocoa in it back into the original batter. Pass a knife through the batter just a couple of times to swirl the two batters together. Only pass through the batter a couple of times to achieve the swirled pattern. Do not mix the batters together.
- Drop by small spoonfuls onto the prepared baking sheet.
- Bake for 12-15 minutes or until the tops begin to crack.
- Move on the parchment paper to a cooling rack and let fully cool. They will peel off the parchment paper easily once cooled.
- Store at room temperature.
