Do the Meringue!

Double Chocolate Meringue Cookies

Meringue Bit
3 large egg whites
1/2 cup granulated sugar
1 teaspoon lemon juice or 1/4 tsp cream of tartar

Dry Ingredients Bit
1/4 cup cornstarch
1/4 cup unsweetened cocoa powder
1/4 cup powdered sugar
3 Tablespoons semi-sweet chocolate chips
dash of salt

Preheat oven to 325

Lightly grease a heavy baking sheet

In a blender or food processor combine all of the dry ingredients bits and pulse until chocolate chips are roughly but finely chopped. Set aside

In a stand mixer bowl (or spotlessly clean metal or ceramic bowl) combine egg white with the lemon juice and beat on medium speed with the whip attachment until foamy. Add the granulated sugar about a Tablesppon at a time until all of it is incorporated. Turn mixer to high and beat until stiff glossy peaks form.

Gently but thoroughly fold in the dry ingredient bit into the meringue. Either pipe out or drop by spoonfuls, 20 cookies onto a lightly greased cookie sheet.

Bake for 30 minutes until outer meringue is crisp and light. Inner meringue should be marshmallowesque. Store in an airtight container for up to 4 days.



True Lemon Meringues

Meringue Bit
3 large egg whites
2/3 cup sugar
1 packet True Lemon*
1 teaspoon real vanilla

Dry Ingredients Bit
1/4 cup cornstarch
1/4 cup powdered sugar
7 packets True Lemon*

Preheat oven to 325

Lightly grease a heavy baking sheet

In medium size bowl wisk together all the dry ingredients bits and set aside

In a stand mixer bowl (or spotlessly clean metal or ceramic bowl) combine egg white with the lemon juice and beat on medium speed with the whip attachment until foamy. Add the granulated sugar about a Tablesppon at a time until all of it is incorporated. Turn mixer to high and beat until stiff glossy peaks form.

Gently but thoroughly fold in the dry ingredient bit into the meringue. Either pipe out or drop by spoonfuls, 20 cookies onto a lightly greased cookie sheet.

Bake for 30 minutes until outer meringue is crisp and light. Inner meringue should be marshmallowesque. Store in an airtight container for up to 4 days.



*True Lemon is basically freeze dried lemon juice. It is usually in the baking section of the grocery store near the artificial sweetener. I have also seen it by the spices and with powdered drink mixes. I'd probably ask someone if you can't find it right off the bat. Also Rural King carries it.


I'm a bit mad for meringues right now. My next attempt is going to be a Margerita Meringue using True Lime, True Orange, a drop of tequila and sea salt sprinkled on top. I also want to make a toasted coconut one. I'll l et you know how they work out.