Decadent & Gluten-Free: Master the Art of Brownie Chip Meringues
This week, culinary inspiration struck from an unexpected treasure: an old cookbook titled “Search for the Best Chocolate Chip Cookies — 101 Best Chocolate Chip Cookies.” This beloved volume has graced my kitchen shelf for years, yielding countless delightful recipes, yet somehow, the enchanting “Brownie Chip Meringues” had eluded my attention. With a couple of lonely egg whites waiting patiently in the refrigerator, the timing felt serendipitous. What a discovery they turned out to be! These cookies are a truly extraordinary treat – intensely rich, wonderfully fudge-like in consistency, and possess a unique rustic elegance that I find quite charming. As an added bonus, they are naturally gluten-free, making them an inclusive delight for almost any dessert lover. Dive into this recipe to create a batch of chocolate perfection that’s sure to impress.
Brownie Chip Meringues: A Distinctive Take on Chocolate Cookies
Many bakers might notice a resemblance between these delectable Brownie Chip Meringues and their cousins, Pecan Chewies. While they share the delightful characteristic of being crisp on the outside and wonderfully chewy within, there are fundamental differences that set our Brownie Chip Meringues apart, creating a distinct and equally irresistible experience. The most significant distinction lies in the chocolate element: our meringues are crafted with melted chocolate chips, imparting a profound depth of chocolate flavor and a smooth, rich texture that differs from recipes relying solely on cocoa powder. This use of melted chocolate also contributes to a slightly more stable batter, making it a bit easier to handle during the scooping process.
Furthermore, the choice of nut adds another layer of unique flavor and texture. While Pecan Chewies traditionally feature pecans, our Brownie Chip Meringues incorporate toasted walnuts. The walnuts introduce an earthy, slightly bitter note that beautifully complements the sweetness and intensity of the chocolate, adding complexity and a satisfying crunch. This thoughtful combination of melted chocolate and walnuts results in a cookie that, while reminiscent of other chewy treats, truly stands in a league of its own. If you’re looking for a chocolate cookie that offers a sophisticated twist and a delightful eating experience, these meringues are an excellent choice.
The original recipe found in the classic 101 Best Chocolate Chip Cookies book suggests a yield of approximately six dozen, or 72 cookies. This assumes a rather careful and precise measurement of scant tablespoons per cookie. However, in my experience, even when halving the recipe, I found myself with about 18 cookies rather than the expected 36. Clearly, my enthusiasm for these delicious treats led to a more generous approach with the scoops! Despite the deviation from the precise count, I found that the larger cookie size was absolutely perfect. They offered a more substantial, satisfying bite that truly allowed the rich chocolate and walnut flavors to shine through. I can confidently say that I will continue to make them this wonderfully generous size in all future batches.
The Crucial Role of Egg Whites in Meringue Texture
Through various baking trials, I’ve observed that the quantity of egg white used makes a significant difference in the final texture and appearance of these meringues. During my first attempt, I used precisely 80 grams of egg white. The resulting cookies boasted a beautiful, glossy finish and a perfectly delicate yet chewy interior. In a subsequent batch, using slightly smaller egg whites that amounted to a lesser weight, the cookies developed a rougher, more matte surface. While still delicious, they lacked the elegant sheen and specific chewiness of the first batch. This experience strongly reinforced the importance of precision in baking, especially when working with meringues.
For optimal results, I highly recommend using a kitchen scale to accurately measure your egg whites. Aim for that sweet spot of 80 grams. Typically, two extra-large or jumbo eggs will provide this amount. If you’re working with large eggs, you might find yourself needing to crack open a third egg and carefully measure out just a portion to reach the precise 80-gram mark. This small effort in accurate measurement will be amply rewarded with consistently beautiful, glossy, and perfectly textured Brownie Chip Meringues that truly elevate your baking. The consistency of the egg whites directly impacts the stability of your meringue, which in turn affects how the cookies bake and cool, dictating their final, desirable chewiness and appealing appearance.
Another enjoyable culinary experiment involved substituting a portion of the melted chocolate chips with a high-quality 70% Lindt chocolate bar. While this step is entirely optional and the cookies are absolutely fantastic with just chocolate chips, incorporating a dark or bittersweet chocolate bar can add an extra layer of complexity and richness to the batter. The higher cocoa content in the Lindt bar deepened the chocolate flavor, yielding an even more intense and sophisticated brownie taste. If you happen to have some dark or bittersweet chocolate on hand and are looking to enhance the richness of these already decadent cookies, I highly encourage you to try this simple modification. It’s a wonderful way to play with different flavor profiles and customize the recipe to your preference, creating a truly gourmet experience.
Beyond their delightful standalone appeal, these Brownie Chip Meringues prove to be incredibly versatile. They freeze exceptionally well, making them perfect for preparing ahead of time or for simply enjoying a chocolate craving whenever it strikes. Just pop them in an airtight container in the freezer, and they’ll be ready for your next indulgence. One of my favorite ways to enjoy them is by transforming them into luxurious ice cream sandwiches. The crisp exterior and chewy interior of the meringue cookies provide a fantastic contrast to the creamy coldness of ice cream. I once filled one with Jamocha Almond Fudge, which, while delicious, was perhaps a tad overwhelming in its richness. For future ice cream sandwich creations, I plan to opt for lighter, complementary flavors such as plain coffee or classic vanilla bean ice cream to allow the deep chocolate notes of the meringue to truly shine. These cookies are not just a treat; they’re a foundation for endless dessert possibilities!
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Brownie Chip Meringue Recipe
Brownie Chip Meringues
Anna
Pin Recipe
Ingredients
- 3 oz bittersweet or semisweet chocolate chips (approximately ½ cup; high-quality brands like Guittard or Ghirardelli are recommended for best flavor and melt)
- 3 oz chopped bittersweet or semisweet chocolate (or simply use an additional 3 oz of chocolate chips if you prefer; a higher quality bar can enhance richness)
- 2 oz semisweet or bittersweet chocolate chips (about ⅓ cup; these will be folded in whole for delightful pockets of melted chocolate)
- 2 extra large egg whites (ideally 80 grams for perfect meringue texture; see notes for weighing tips)
- ½ teaspoon vanilla extract (use pure vanilla for the best flavor)
- ½ teaspoon apple cider vinegar (or white vinegar; acts as a stabilizer for the egg whites)
- 1 small pinch of salt (enhances the chocolate flavor and aids in egg white structure)
- ½ cup granulated sugar (95 grams; gradually added to create a stable meringue)
- ½ cup chopped and toasted walnuts (toasting brings out their rich, nutty flavor; ensure they are cooled before adding)
Instructions
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Prepare Your Baking Environment: Begin by preheating your oven to 350°F (175°C). While the oven heats, prepare two large, rimmed baking sheets. Line them meticulously with either parchment paper or nonstick foil. This step is crucial for preventing the delicate meringues from sticking and ensures easy removal after baking.
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Melt the Chocolate Base: In a microwave-safe bowl, combine 3 oz (½ cup) of bittersweet or semisweet chocolate chips with 3 oz of chopped bittersweet or semisweet chocolate (or use 3 more oz of chips). Heat this mixture on high power in your microwave, stopping to stir thoroughly every 30 seconds. Continue this process until the chocolate is completely smooth and melted. Be careful not to overheat it, as this can cause the chocolate to seize. Once melted, set the bowl aside and allow the chocolate to cool slightly to a lukewarm temperature. This cooling prevents it from deflating the egg whites later.
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Whip the Meringue: In the clean, dry bowl of a stand mixer fitted with the whisk attachment, combine the egg whites, apple cider vinegar, and a small pinch of salt. Beat on medium-high speed until soft peaks begin to form – this means when you lift the whisk, the peaks gently curl over. Next, add the vanilla extract. While the mixer continues to run, gradually add the granulated sugar, a tablespoon at a time, allowing it to fully incorporate after each addition. Continue beating until the mixture forms peaks that are just slightly stiff and glossy. The meringue should hold its shape but still be somewhat pliable. Carefully remove the bowl from the stand mixer. Gently fold in the slightly cooled melted chocolate until just combined – ensure it’s not hot, as heat will melt the un-melted chips you’re about to add. Finally, gently stir in the reserved 2 oz (⅓ cup) of chocolate chips and the chopped, toasted walnuts. Be careful not to overmix, which can deflate the meringue.
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Bake the Cookies: Using a tablespoon measure, carefully scoop out individual portions of the meringue batter onto one of the prepared baking sheets. Aim for about a dozen cookies per sheet, spacing them evenly. Place the tray in your preheated oven and bake for approximately 10 minutes. While the first batch bakes, continue scooping the remaining batter onto the second prepared tray. Bake one sheet at a time to ensure even cooking and optimal air circulation. The cookies should have a slightly crisp exterior and a soft, chewy interior.
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Cool and Enjoy: Once baked, remove the baking sheet from the oven. It is absolutely essential to allow the cookies to cool completely on the tray. Meringues are delicate when warm and can easily break or lose their shape. As they cool, they will firm up. After they are fully cooled, carefully peel them away from the parchment paper or foil. Store any leftover cookies in an airtight container at room temperature for maximum freshness.
Notes