Archive for April, 2010

April 30, 2010

Chocolate Clouds Of Heaven

Chocolate. Meringue. Cookies.

In other words, decadent little pillows of love that melt in contact with the pallet or a mug of molten coffee. Meringue cookies are one the loveliest cookies I’ve ever came across. To outsiders, they look as though you’ve put in so much effort, but in reality, they took barely any at all.

Really the only effort within making this cookie is whipping the egg whites to fluffy perfection. And thats barely even a task when you use an electric mixer. These clouds of heaven are the absolute ultimate companion for a mug of hot coffee (besides these guys). Drop one (or three…) in for an experience you’ll never forget.

Cleo Coyle’s Little Chocolate Clouds (slightly altered)

(original recipe found here)

Makes 36-40

  • 4 egg whites, room temperature
  • ½ tsp. cream of tartar
  • 1 tsp. vanilla extract
  • 1/4 tsp. salt
  • 1 cup sugar
  • 3 tbsp. unsweetened cocoa

Preheat oven to 300 degrees Fahrenheit.

In a glass, ceramic or metal bowl, place egg whites, cream of tartar, vanilla, and salt. Beat mixture with an electric mixer (or whisk by hand). When you see soft peaks begin to form, slowly sprinkle in the sugar. When the egg whites become stiff and glossy, stop whipping. Sift the cocoa over the egg whites and gently fold into the mix. The whites will deflate a little but thats ok.

On a parchment paper lined cookie sheet, drop rustic little clouds by heaping tablespoonfuls.

Bake for about 20-35 minutes. Meringues should be dry and somewhat firm on the outside, and still gooey on the inside.

Remove from oven and carefully slide the parchment paper off the pan and onto a cooling rack. Warm meringues will stick to parchment paper but as they cool, they will harden and be easy to remove.

[And….another picture! Because I just needed to share their beauty with you one more time. For good measure of course.]

These pair perfectly with Starbucks’ Espresso Roast. The sugary sweetness of the meringues bring out the notes of caramel in the roast.