Chocolate Meringue Rose Cookies
Crisp on the outside and tender on the inside, this European-style chocolate meringue pastry carries a delicate chocolate flavor.
Ingredients
70% dark chocolate (recommended Lindt Excellence, coarsely chopped)
1 (3½ oz)
granulated sugar (divided use)
1¼ cup
water
¼ cup
large egg whites (room temperature)
4
cream of tartar
½ tsp
salt
a pinch
powdered sugar (sifted, for dusting at the end (optional))
to taste
Instructions
1
Preheat and prepare
Position two oven racks near the center of the oven and preheat to 250°F. Line two large baking sheets with parchment paper.
2
Melt the chocolate
Melt the chocolate over a double boiler with gently simmering water, stirring occasionally until smooth. Remove from heat and let the chocolate cool slightly.
3
Make the syrup
In a small heavy-bottomed saucepan, combine 1 cup of the granulated sugar with the water and heat over medium heat, stirring constantly until the sugar dissolves. Reduce the heat to low.
4
Whip the egg whites
In a stand mixer fitted with the whisk attachment, beat the egg whites on medium speed until foamy. Add the cream of tartar and salt and beat on high speed until soft peaks form. Gradually add the remaining ¼ cup of granulated sugar and beat to stiff peaks (if the meringue is not stiff enough at this stage, it will not hold its shape later).
5
Cook the syrup and fold in the chocolate
Clip a candy thermometer to the side of the pan. Increase the heat and boil the syrup until it reaches 248°F (hard-ball stage). Turn off the mixer, add about ¼ cup of the hot syrup to the egg whites, then beat on medium speed until combined, about 5 seconds. Continue adding the hot syrup ¼ cup at a time, mixing well after each addition. Remove the bowl from the mixer stand and fold in the melted chocolate until just combined.
6
Pipe and bake
Scoop some of the warm meringue into a large piping bag fitted with a large star tip. Pipe rose shapes about 1½ inches wide onto the baking sheets, spaced ¾ inch apart. Bake for 25 to 30 minutes, until the outside is dry but the inside is still soft. Transfer to a cooling rack to cool completely. Just before serving, lightly dust with sifted powdered sugar.
