Chocolate Hearts
A chewy, richly flavored chocolate meringue cut-out cookie with a layered appearance.
Ingredients
unsweetened chocolate (broken up or coarsely chopped)
3 1/2 ounces
powdered sugar (divided, plus more if needed)
2 2/3 cups
unsweetened cocoa powder (American-style)
2 tablespoons
egg whites (about 3 large egg whites, at room temperature)
1/3 cup
vanilla extract
1 teaspoon
Sugar (for topping (optional))
Instructions
1
Preheat and Prep
Preheat the oven to 325 degrees F. Line several baking sheets with parchment paper.
2
Melting Chocolate
In a small, microwave-safe bowl, microwave the chocolate on 100-percent power for 1 minute. Stir well. Continue microwaving on 50-percent power, stirring at 30-second intervals. Stop microwaving before the chocolate completely melts and let the residual heat finish the job. (Alternatively, in a small, heavy saucepan, melt the chocolate over lowest heat, stirring frequently; be very careful not to burn. Immediately remove from the heat.) Let cool to warm.
3
Mixing Batter
In a large bowl, with an electric mixer on low speed, beat together the chocolate, about one-third of the powdered sugar, and the cocoa powder until well blended. Gradually add about one-third of the egg whites and beat until evenly incorporated. Add another one-third of the powdered sugar, then another one-third of the egg whites, and beat until smooth. Repeat the process, adding the remaining one-third of the powdered sugar.
