These delicious cookies are from Orangette. I added some chocolate bits in addition to the cocoa nibs - hoping to get lovely melting clumps of chocolate in the middle of the chewy-yet-crisp cookies, and wow. Wow. I also substituted pecans for the suggested walnuts, in another effort to use up my "pecan mountain". Great idea! Absolutely lovely cookies. Do give them a try!
Chocolate Meringue Cookies
180 ml cocoa powder
600 ml (about 360 g) powdered sugar
1 pinch of salt
1 tbsp vanilla extract
4 large egg whites
300 ml pecans, roughly chopped
50 ml cacao nibs
100 ml finely chopped dark chocolate
Preheat oven to 175°C. Line baking sheets with parchment paper.
Mix cacao powder, sugar and salt in a large bowl, and make sure there are no lumps.
Mix the egg whites with the vanilla extract in a small bowl. Add this the sugar mixture, slowly, beating with an electric mixer on low speed. When you have added all the egg whites, beat at high speed for about a minute until the mixture is glossy and has thickened.
Fold in the chocolate, the cacao nibs and the nuts.
Drop into large cookies on the cookie sheets. These spread - I was able to fit 5 or 6 on each sheet.
Bake for 12-14 minutes, one sheet at a time. Remove from oven, and lift parchment paper over to a rack, and let the cookies cool completely before carefully removing them from the paper.
Chokladmarängkakor
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