Chocolate Walnut Meringue
Contain eggs & nuts. (I swear, I do make things with no nuts! Just um, not very many of them.)
2 egg whites (let stand for at least a half hour before starting)
½ tsp vinegar
½ tsp vanilla
dash salt
½ cup sugar
1 cup chocolate chips, melted & cooled
¾ cup chopped walnuts
Add vinegar, vanilla, and salt to egg whites. Beat until Soft Peaks Form.
Gradually add sugar, one tbsp at a time, beating until Stiff/Glossy Peaks Form and sugar is almost dissolved. (These are the terms used to describe meringue in every cookbook ever, google around if you're not sure what they actually mean!)
Stir in chocolate & walnuts, working relatively quickly so chocolate doesn't harden.
Drop by teaspoons 2 inches apart onto greased cookie sheets. Bake at 350 F for 10-12 minutes until edges are firm. (Cookies puff and sides split during baking.)
Transfer to wire rack and let cool.
OPTIONAL: Melt together another half-cup chocolate + a teaspoon of butter-or-approximation-thereof; drizzle on top of cooled cookies and let stand until set.
But since I'm planning on freezing these for later, I'm not drizzling them now.
This entry was originally posted at http://gwenfrankenstien.dreamwidth.org/65031.html. Please comment there using OpenID.
2 egg whites (let stand for at least a half hour before starting)
½ tsp vinegar
½ tsp vanilla
dash salt
½ cup sugar
1 cup chocolate chips, melted & cooled
¾ cup chopped walnuts
Add vinegar, vanilla, and salt to egg whites. Beat until Soft Peaks Form.
Gradually add sugar, one tbsp at a time, beating until Stiff/Glossy Peaks Form and sugar is almost dissolved. (These are the terms used to describe meringue in every cookbook ever, google around if you're not sure what they actually mean!)
Stir in chocolate & walnuts, working relatively quickly so chocolate doesn't harden.
Drop by teaspoons 2 inches apart onto greased cookie sheets. Bake at 350 F for 10-12 minutes until edges are firm. (Cookies puff and sides split during baking.)
Transfer to wire rack and let cool.
OPTIONAL: Melt together another half-cup chocolate + a teaspoon of butter-or-approximation-thereof; drizzle on top of cooled cookies and let stand until set.
But since I'm planning on freezing these for later, I'm not drizzling them now.
This entry was originally posted at http://gwenfrankenstien.dreamwidth.org/65031.html. Please comment there using OpenID.