Monday, May 21, 2012

Chocolate Meringue Cookies

My friend Stephanie came over tonight to share dinner and catch up on episodes of Mad Men which I record, watch and save for her to watch.  She brought over the best Thai food from a place called Thai Sky on Pacific Ave. in Long Beach of red curry with chicken, pad-see-ew with beef and brown rice...oh so yummy.  And after almost two bottles of white wine, I decided to bake while she's still catching up on the shows.  I got this recipe from my mom years ago and these are just the best cookies ever.  I doctored them up with crystalized ginger and a 1/3 of a premium chocolate bar from Trader Joe's.  I almost added fresh rosemary but it wasn't so fresh any more.  

Here's the basic recipe but doctor it up as you please.

Chocolate Meringue Cookies
1 1/4 cup powdered sugar
1/4 cup unsweetened cocoa
2 level tsp corn or potato starch
2 egg whites, room temperature
1/2 tsp vanilla
1/2 cup pecans toasted and chopped (I used walnuts)
1/2 chocolate chips (I used 1/3 of a premium chocolate bar)
1/8 tsp salt

Line a large baking sheet with parchment or foil.  Sift 3/4 cup of the powdered sugar, cocoa, starch, salt.  With electric mixer beat the egg whites until foamy, add the remaining 1/2 cup sugar and flavoring.  Beat until soft peaks form.  Add cocoa mixture until blended.  Stir in nuts and chocolate chips.  Let stand 30 minutes (I refrigerated it for 15 minutes).  With tablespoon, drop mixture on to prepared cookie sheet.  Bake 325 degrees for minutes.  Remove from rack and cool 10 minutes.


 Chocolate Meringue Cookies with a glass of almond milk.

Yummy Chocolate Meringue Cookies

 Stephanie enjoying a fresh baked cookie.

Wine, milk and cookies.  What's wrong with this combo....absolutely nothing! 

Enjoying Don Draper.

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