Chocolate-Walnut Meringues
Submitted by zachrob
Chocolate walnut meringue cookies rolled and cut into rounds from a fondant-like dough of powdered sugar, cocoa, egg whites, and ground nuts. Crisp, chewy, and gluten-free.
YIELD
48 servingsPREP
10 minCOOK
20 minREADY
30 minThese aren’t the typical piped meringue cookies. The mixture gets rolled out like fondant and cut with a cookie cutter into small rounds. Powdered sugar, cocoa, a single egg white, and finely ground walnuts (or pecans) combine into a thick, pliable dough that bakes into crisp-on-the-outside, slightly chewy-on-the-inside discs.
No flour in the recipe at all. The powdered sugar and ground nuts provide all the structure, making these naturally gluten-free.
Rolling requires a generous dusting of powdered sugar on the board, rolling pin, and everything else. This dough is sticky and clings to any surface it touches. A stockinette-covered rolling pin (or parchment paper over the top) helps.
Bake at low heat for just 15 minutes. These are small and delicate, and higher heat would burn the cocoa and nuts before the meringue sets.
Kitchen Tips
- Grind the nuts very fine, almost to a flour consistency. Coarse pieces prevent the dough from rolling smoothly.
- Dust the cookie cutter in powdered sugar between every cut to prevent sticking.
- Cool on the baking sheet for 5 minutes before loosening with a spatula. They’re fragile when hot.
- Store in airtight containers. These absorb moisture from the air quickly and lose their crispness.
Variations
- Espresso meringues: Add a teaspoon of instant espresso powder for a mocha flavor.
- Almond version: Replace walnuts with finely ground almonds for a more delicate, marzipan-like cookie.
Ingredients
Directions
PREHEAT THE OVEN TO 300℉ (150℃)
Beat all the ingredients together at the highest mixer speed for about 1 minute, or mix them in a food processor fitted with the metal chopping blade for about 30 seconds.
The mixture will be about as thick as fondant.
With a stockinette- covered rolling pin, well- dusted with powdered sugar, roll the mixture on a board, also liberally dusted with 10X sugar, until it is ¼ inch thick.
With a 1½-inch cutter dipped in 10X sugar, cut the meringue into small circles.
Reroll the scraps and cut as many meringues as possible.
Space the meringues about 1½ inches apart on baking sheets.
The baking sheets should be liberally dusted with flour.
Bake them uncovered for 15 minutes.
Cool the meringues for about 5 minutes on the baking sheets; then, with a spatula, carefully loosen them.
Transfer them to wire racks.
When they are cool, store them in airtight containers.
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