Michelle Gayer’s Chocolate Chewy Meringues – Andrew Zimmern

Name: Michelle Gayer’s Chocolate Chewy Meringues – Andrew Zimmern
Cuisine: European, Mediterranean
Ingredients: 1 cup egg whites; 2 cups granulated sugar; 5 tablespoons cocoa powder; 4 ounces bittersweet chocolate, chopped; 4 ounces cocoa nibs

5 steps

Updated at: Thu, 17 Aug 2023 14:15:51 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Nutrition per serving

Calories2862.7 kcal (143%)

Total Fat75.7 g (108%)

Carbs541.9 g (208%)

Sugars446.6 g (496%)

Protein53.4 g (107%)

Sodium478.3 mg (24%)

Fiber42 g (150%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

1 cupegg whites

2 cupsgranulated sugar

5 tablespoonscocoa powder

4 ouncesbittersweet chocolate

chopped

4 ouncescocoa nibs

Instructions

Step 1

Preheat oven to 350 degrees F.

Step 2

In a scrupulously clean and dry, metal KitchenAid bowl, mix egg whites and sugar with whisk. Place over a pot of simmering water (making sure the water is not touching the bowl bottom!) and stir constantly until you cannot feel the granules of sugar between your fingers. Place on mixer, with the whip attachment, and mix on highest speed until the meringue is stiff and glossy.

Step 3

Sift cocoa powder onto meringue, and toss in chocolate chunks and cocoa nibs. Fold gently with a rubber spatula until combined.

Step 4

Drop meringue by heaping tablespoons, (or use a cookie scoop!) onto parchment lined cookie sheets. Bake for 9 Minutes, rotate and bake for 9 minutes more, cookies will be fluffy, full of cracks, and spring back when touched lightly.

Step 5

Recipe and photo courtesy of Michelle Gayer.

View on Michelle Goyer

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