Gluten-Free Chocolate Meringues

Gluten-Free Chocolate Meringues (Wendy Goodfriend)

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Looking for a gluten-free cookie option this holiday? Trying to find a way to use up some of those extra egg whites you have? Or do you just love a good meringue?

Light and airy, crispy-chewy, and with two kinds of chocolate—both cocoa and finely chopped bittersweet chocolate—no one will think these cookies are any less extraordinary than their floury friends.

These easy-to-make meringues come together in a snap. Warming the egg whites helps dissolve the sugar, and warm whites actually whip up more fully than cold whites. Be sure to beat the egg white mixture until you get stiff peaks but the mixture remains glossy (over-whipping will result in a dry meringue).

And as with anything involving chocolate, choose a good-quality dark cocoa powder and your favorite bittersweet (or even semi-sweet) chocolate for the best results.

Gluten-Free Chocolate Meringues
Gluten-Free Chocolate Meringues (Wendy Goodfriend)

Recipe: Gluten-Free Chocolate Meringues

Makes 2 dozen meringues

    Ingredients:

  • 4 large egg whites
  • 1 cup sugar
  • 1/4 tsp cream of tartar
  • 1/4 tsp kosher salt
  • 1 tsp vanilla extract
  • 1/4 cup unsweetened cocoa powder
  • 3 oz bittersweet chocolate, finely chopped
Finely chop the bittersweet chocolate.
Finely chop the bittersweet chocolate. (Wendy Goodfriend)
    Instructions:

  1. Space 2 racks evenly in the middle of the oven and preheat to 350°F. Line 2 baking sheets with parchment paper.
  2. In the bowl of a stand mixer, whisk together the egg whites, sugar, cream of tartar, and salt. Set over (but not touching) simmering water in a saucepan. Whisk gently but constantly until the sugar is dissolved. Remove from the heat.
  3. In the bowl of a stand mixer, whisk together the egg whites, sugar, cream of tartar, and salt.
    In the bowl of a stand mixer, whisk together the egg whites, sugar, cream of tartar, and salt. (Wendy Goodfriend)
    Set over (but not touching) simmering water in a saucepan. Whisk gently but constantly until the sugar is dissolved.
    Set over (but not touching) simmering water in a saucepan. Whisk gently but constantly until the sugar is dissolved. (Wendy Goodfriend)
  4. Fit the stand mixer with the whip attachment. Beat the eggs on high speed until stiff and glossy. Beat in the vanilla. Sift the cocoa over the meringue. Sprinkle with the chocolate, then fold together gently with a rubber spatula until combined.
  5. Fit the stand mixer with the whip attachment. Beat the eggs on high speed.
    Fit the stand mixer with the whip attachment. Beat the eggs on high speed. (Wendy Goodfriend)
    The consistency should be stiff and glossy.
    The consistency should be stiff and glossy. (Wendy Goodfriend)
    Sift the cocoa over the meringue.
    Sift the cocoa over the meringue. (Wendy Goodfriend)
    Sprinkle with the chocolate, then fold together gently with a rubber spatula until combined.
    Sprinkle with the chocolate, then fold together gently with a rubber spatula until combined. (Wendy Goodfriend)
  6. Drop tablespoonfuls of the meringue onto the prepared baking sheets, spacing them apart. Bake until the cookies are puffed and dry-looking on the outside, about 20 minutes, rotating the pans halfway through baking. Transfer the meringues with their parchment to wire racks and let cool completely.
  7. Drop tablespoonfuls of the meringue onto the prepared baking sheets, spacing them apart.
    Drop tablespoonfuls of the meringue onto the prepared baking sheets, spacing them apart. (Wendy Goodfriend)
    Bake until the cookies are puffed and dry-looking on the outside, about 20 minutes, rotating the pans halfway through baking.
    Bake until the cookies are puffed and dry-looking on the outside, about 20 minutes, rotating the pans halfway through baking. (Wendy Goodfriend)
    Gluten-Transfer the meringues with their parchment to wire racks and let cool completely.
    Transfer the meringues with their parchment to wire racks and let cool completely. (Wendy Goodfriend)
Holiday Cookies: Gluten-Free Chocolate Meringues 12 December,2016Kim Laidlaw

Author

Kim Laidlaw

Kim Laidlaw is a cookbook author, editor, food writer, producer, project manager, and baker who has been in the kitchen covered in flour since she was big enough to stir the biscuit dough. She has over 16 years of experience in book and online publishing, and a lifetime of experience in the kitchen.

Her first cookbook, Home Baked Comfort, was published in 2011; her second cookbook, Baby & Toddler On the Go, was published in April 2013; and her third cookbook, Williams-Sonoma Dessert of the Day, was published in October 2013.

She was the first blogger on KQED’s Bay Area Bites blog, which launched in 2005, and previously worked as a professional baker at La Farine French Bakery in Oakland, CA. She lives in Petaluma with her husband and their child, whom she cooks for everyday. Find out more at http://www.kimlaidlaw.com.

Author

Wendy Goodfriend

I am the Senior Interactive Producer for KQED Food. I have designed and produced food-related websites and blogs for KQED including Bay Area Bites; Check, Please! Bay Area;  Taste This; Jacques Pepin's websites; Weir Cooking in the City and KQED Food. When I am not creating and managing food websites I am taking photos and video of Bay Area Life and designing online navigation systems. My professional education and training includes: clinical psychology, photography, commercial cooking, web design, information architecture and UX. You can find me engaged in social media on Twitter @bayareabites and on Facebook at Bay Area Bites. I can also be found photoblogging at look2remember.