Dark Chocolate Meringue Drops Recipe

Looking for an easy Dark Chocolate Meringue Drops recipe? Learn how to make Dark Chocolate Meringue Drops using healthy ingredients.


Submitted by concrete_mermaid

Makes 48 servings



These meringue cookies have a puffy, fragile exterior and a moist, soft interior. They deliver an enticingly bold, knock-your-socks-off bittersweet chocolate experience. (from eating well)

Recipe Ingredients for Dark Chocolate Meringue Drops

5 ounces bittersweet chocolate (60-75% cacao), divided
2 tablespoons unsweetened cocoa powder (preferably Dutch-process), sifted after measuring if lumpy
1/3 cups egg whites (about 3 large), at room temperature
1/2 teaspoons cream of tartar
1/2 cups sugar, divided
1/2 tablespoon vanilla extract

Recipe Directions for Dark Chocolate Meringue Drops

  1. Position racks in upper and lower thirds of oven; preheat to 350F. Line 2 baking sheets with parchment paper and coat the paper with cooking spray.

  2. Coarsely chop 3 ounces of chocolate and place it in a small microwave-safe bowl. (Alternatively, see "No Microwave?" below.) Microwave on Medium for 1 minute. Stir, then continue microwaving on Medium, stirring every 20 seconds, until mostly melted. Stir until the remaining chocolate melts completely.

  3. Chop the remaining 2 ounces chocolate into pieces the size of mini chocolate chips. Combine in a small bowl with cocoa.

  4. Combine egg whites and cream of tartar in a clean medium mixing bowl. Beat with an electric mixer on low for 30 seconds, then at medium speed until soft peaks start to form. Immediately add about 2 tablespoons sugar; beat for 1 minute. Slowly, about a tablespoon at a time, add the remaining sugar, then vanilla, continuing to beat on medium speed until the mixture is smooth, opaque, glossy and thickened, about 2 minutes longer. Scrape down the sides of the bowl, raise the speed to high, and beat for 30 seconds more. Lightly fold in the chocolate-cocoa mixture and the melted chocolate just until evenly incorporated and no streaks remain; do not overmix. Immediately drop the batter by rounded teaspoonfuls about 1 inch apart onto the prepared baking sheets.

  5. Bake the cookies, switching the pans back to front and top to bottom halfway through, until just firm when gently pressed on top but still soft inside, 8 to 12 minutes. Transfer the pans to wire racks and let stand for 1 to 2 minutes. Then slide the paper from the pans to a flat surface and let the cookies cool completely, about 15 minutes. Gently lift the cookies from the parchment paper using a wide-bladed spatula.

  6. No Microwave? Melt chocolate in a double boiler instead: Place chopped chocolate in the top of a double boiler over hot, but not boiling water. Gently stir until the chocolate is almost melted. Remove from the heat and stir until it melts completely.

Categories

Dessert

Nutrition Facts
Serving Size 7.1g
Amount Per Serving
Calories
26
Calories from Fat
8
% Daily Value*
Total Fat
0.9g
1%
Saturated Fat
0.6g
3%
Trans Fat
0.0g
Cholesterol
1mg
0%
Sodium
5mg
0%
Potassium
22mg
1%
Total Carbohydrates
4.0g
1%
Dietary Fiber
0.2g
1%
Sugars
3.6g
Protein
0.5g
Vitamin A 0% Vitamin C 0%
Calcium 1% Iron 1%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
D-
  Good points
  • Low in cholesterol
  • Low in sodium
  •   Bad points
  • High in saturated fat
  • Very high in sugar
  • Contains alcohol
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