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Dark Chocolate Meringue Drops

January/February 2007

Your rating: None Average: 3.8 (32 votes)

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.



READER'S COMMENT:
"Great cookie! I'd recommend reversing the second and third steps to make the prep less hectic. "
Dark Chocolate Meringue Drops Recipe

10 Reviews for Dark Chocolate Meringue Drops

01/30/2010
Anonymous

I have baked these three different times they are so fantastic!!!!
You have to follow the directions exactly and they turn out just
perfect.
I only did 1/2 the recipe to try them the first two times, and I
overmixed the melted chocolate the 2nd time and got more
brownie-like results, still good, but not like the first time.

The third time, I wised up and made a whole batch (about 32),
and they were PERFECT!
The greatest part is that you get that SINFULLY delicious chocolate pleasure, but with ONLY 28 CALORIES/cookie!!!!!!!

If you are trying to eat smart, and get in shape, these are a BIG
must for those days when you just want something SPECIAL!
Cheryl

Comments
10/21/2009
Anonymous

HOW DID THEY MAKE THE ONE'S IN THE PICTURE!!!!!!!!!!!!!!!!!! GOD AM I CRAVING THE CRISPY OUTSIDE OF A MERINGUE AND A CHEWY INSIDE!!!!!!!!!!!!!!!!!!!!!!

Comments
10/21/2009
Anonymous

Alright.. followed the recipe to a T...!!!!!!!!! Perfectly... I mean the meringue tasted great while preparing (yeah I tasted raw egg white) It spooned wonderfully onto the wax paper! It looked as if it was baking perfectly!!!!!!!

THEN.... DUNT DUNT DUNNNNNNNN

They deflated and sorta bubbled ... TOTALLY SUCKED!!!!!!!!!!!!! Really!!!!!!!!!!!!! Sucked...

I was so excited for crispy outsides and chewy insides but got mushy egg whites... that's all..

Seriously .. I bake all the time... cook like a pro... I'm proud of my ability and I have to say that this was just a let down... I am assuming it's the temp and the cream of tarter amount..

Comments
09/29/2009

Okay, I tried another batch with the same result. This time I did not add melted chocolate, separated eggs in shells, had everything sterilized and super dry, separated eggs out of the fridge, let warm to room T, did not breathe over it, baked at 260 for 45 minutes, switching half way, but the result was still the deflated meringue. My peaks looked pretty bright and glossy and hard, so I doubt they were over-beaten. I didn't mix them too much, dropped at the baking sheets asap with a metal spoon... I will try just basic meringue next, but I don't know. Maybe I am just not fated to ever muster meringues!

Comments
09/28/2009

Tasted great, but turned out flat as pancakes! The day was dry, and I have no clue what went wrong. Other meringue recipes reviews suggested that the baking temperature may be waaaay too high. I will try again using the tips on separating eggs out of the fridge, then letting them stand and not touching the whites (I always separate eggs on my palm), but I dunno. I will also back at way lower temperature for way longer this time. The recipe said do not overmix, but I found it very hard to fold in chocolate w/o streaking. Wouldn't melted chocolate ruin a meringue by definition seeing it's fat?

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