Chocolate Meringue Cookies

The humidity in the middle of summer in Atlanta is out of control.  It's the kind of oppressive humidity that slaps you in the face the minute that you open the door.  The air is so thick that it feels like I'm breathing in soup.  This is the time of year that I start to question why in the world I ever leave my house unless I'm headed to a pool.  I don't think I'll ever get used to the ridiculously humid summers in Atlanta.  (Why do I live here again?)  

​Humidity is not my friend.  It wreaks havoc on my hair.  It makes outside activities immensely uncomfortable AND it messes with my delicate baking!  I can't roll fondant if my house is too warm.  (Found that out the hard way!)  My buttercream has a tendency to slide right off of the tops of cupcakes the minute that they're introduced to temperatures above 90 degrees.  (Also, found that out the hard way!)  Humidity also makes producing light and airy meringues with crispy interiors, nearly impossible.  The only good news is that if you've attempted meringues on a humid day without success, the weather may have been to blame - not you.  

So what am I doing making meringues in the middle of a September heat wave?  I must be crazy.  That is without question BUT I just couldn't wait any longer to try these cookies.  I did wake up extra early and get these cookies made while the humidity was at its lowest point of the day.  I also locked everyone in the house until after the cookies came out of the oven because I was afraid of letting any humidity INTO the house.  I'm happy to report that no doors were opened during the baking process. 😂

These Chocolate Meringue Cookies ended up turning out pretty great - especially considering the humid conditions in which they were made.  If you're a fan of the light, crispy meringue cookie - you will want to give these a try.  

Chocolate Meringue Cookies
1 3/4 cups bittersweet chocolate chips
4 Tablespoons butter
1/4 cup cocoa powder
1/2 teaspoon espresso powder
3 egg whites
2/3 cup packed brown sugar
1 1/2 teaspoons vanilla
1/2 teaspoon salt

Combine 1 1/4 cups chocolate, butter, cocoa and espresso.

Set over a double boiler to melt.  Remove from heat. 

Whisk together egg whites, sugar, vanilla and salt. 

Set egg white mixture over double boiler and heat to 100.

Whip mixture until soft peaks form. 

Fold egg mixture into chocolate mixture, one third at a time.

Fold in remaining 1/2 c. chocolate.

PIpe batter in 2 Tablespoonful rounds on silpat lined baking sheets. 

Bake 12-14 minutes at 350.  Tops should be cracked and middle soft. 

Transfer to wire racks after 10 minutes to cool completely. 

These cookies are absolutely loaded with chocolate flavor.  The combination of melted chocolate, cocoa powder and chocolate chips make these cookies SUPER chocolaty and delicious.  The chocolate trifecta!  Indulge and enjoy.

Ciao!

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