Tuesday, November 29, 2011
Swiss Chocolate Meringue Cookies
I made these chocolate meringue over the weekend. I am not a big fan of meringue but these cookies look so pretty in the book. And I really want to pipe those s-shaped swirls. Yes, I know! I want to bake these because I want to pipe the pretty swirls. I am nuts!
The recipe is from Rose's Christmas Cookies. Technically it's supposed to be Swiss Mocha Meringue but I don't have espresso powder on hand.
It is a pretty easy recipe to put together. Whisk the egg whites until foamy, add cream of tartar, add a bit of sugar, and whisk until stiff peaks form. Then boil the sugar and water until it reaches the 240-250 degrees. To be safe, I always took it off the heat when it reaches 230 as I know it will continue cooking and I don't want to have caramel forming. Then add the sugar syrup in 3-4 additions to the meringue. Then add the melted unsweetened chocolate.
Per the recipe Rose recommends adding a few drops of red food coloring to give the cookies a richer chocolate color. I added a few drops too many and they turned out pink, :). I like the color though.
After the batter is piped onto the cookie sheets, it needs to dry out for 2 hours or until the meringue stays intact when touched with a finger.
I ended up letting it dry for 2 1/2 hours. And yet they crack! Rose said in her book that the meringue would crack when it's not dried up properly. I think mine is properly dried so I 'm not sure what happened but every single one of the crack! Oh well, they are still pretty and tasted very good. I love the chocolatey smell and flavor.