Chocolate Chip and Walnut Meringue Cookies
October 2, 2013 8 Comments
When I bake, I prefer to have the entire process, from the first measuring cup I fill to the last countertop I wipe, contained within an afternoon. On some occasions, such as when I make pie, the afternoon inevitably extends into the evening, but rarely have I ever made something that required an overnight stay in the oven. These chocolate chip and walnut meringue cookies, or “forgotten kisses” according to Emeril Lagasse, had a toasty sleepover in my oven after their initial 2 hour baking time.
These meringue cookies are winter white, but texturally, they are crisp like fall leaves. In full embrace of the chillier months ahead, but still holding onto memories of summer, these delicate, simple, and handheld treats are the perfect transition confection.
Preheat the oven at 350 degrees Fahrenheit and chop some walnuts. I tried to make sure the pieces were as close as possible to the size of the chocolate chips I planned to use. Using good chocolate and fresh nuts is even more crucial in this recipe due to the absence of a butter-rich dough.
You’ll need some egg whites…
… and cream of tartar. But don’t add it until the egg whites are foamy.
Start mixing in the stand mixer. Making meringue-anything can be quite stressful because you’re never quite sure if you’re there yet.
Keep mixing at a high speed. Looking pretty and glossy now… so add sugar very gradually, about three tablespoons at a time.
Halfway through the total quantity of sugar for the recipe, add vanilla. Then go back to adding the sugar gradually. Once all the sugar is in, let the mixer keep mixing on a high speed until the mixture is “very shiny and tight.”
Then add the chocolate chips and chopped walnuts, folding them very carefully into the mixture.
Spoon them onto cookie sheets, turn off the oven, and bake for 2 hours. The recipe also says you can leave them overnight, which I did.
The next morning they were perfect. And very photogenic.
The best part of these cookies is the cavernous, nutty-chocolatey interior.
I couldn’t eat just one.
I used Emeril Lagasse’s recipe from the Food Network site without any modifications.