So I started my “Make at least one recipe from each of my cookbooks project.”  Known as MALORFEOMCP.  Looks like some Eastern bloc sort of word, doesn’t it?   Or some town in Russia.  I feel this first recipe is cheating in a way, because I specifically looked for a recipe that needed to use egg whites.

I had some leftover egg whites from a huge cake I made for my sister-in-law’s birthday, and I vowed I would not throw them out, I would use them.  Normally, I have good intentions and freeze them for a later date, to one day years later go through the freezer and find some frozen glob covered in an inch of ice crystals and no date, only to be tossed.  You would never know that I have taken Food Science and Nutrition classes at the University of Minnesota!  And, YES, I did pass these classes, in fact I aced them.  Just to let you know.

But, I digress. I knew that I wanted to make some sort of meringue thing.  I picked up the first cookbook that had desserts in them, and lo and behold I found a recipe right away.  I didn’t bother to look further, because I really wanted to make these cookies.

I think one of the reasons I love meringue is my wonderful grandmother, Nellie, used to make meringues and I would eat them until I was full.  The thing is, to get really full on meringues, you have to eat a ton of them.  Perhaps that’s why I liked them.  They make a wonderful ending to a heavy meal.  Or to have one, or two, or three with afternoon tea.

The recipe:

Cocoa Almond Meringue adapted from Baking by Dorie Greenspan

1 cup powdered sugar plus more for dusting

1/3 cup finely ground almonds

1/4 cup unsweetened cocoa powder

4 large egg whites, at room temperature

Pinch of salt

1/2 cup sugar

1/2 teaspoon pure vanilla extract

1/3 cup very finely chopped bittersweet chocolate or finely chopped store bought chocolate chips

Position the racks to divide the oven into thirds and preheat the oven to 300 degrees F.  Line two baking sheets with parchment or silicone mats. 

Sift together the powdered sugar, ground almonds and cocoa. (I found it impossible to sift these together because of the size of the ground almonds, instead I just used a whisk to make sure there were no lumps.)

In the bowl of a stand mixer, whip the egg whites and salt on medium speed until the whites are opaque.  Increase the speed to medium high and continue to whip as you add the sugar, about 1 tablespoon at a time.  Then whip until the whites are firm and hold stiff peaks, they should still be very shiny. 

Beat in the vanilla, and remove the bowl from the mixer.  With a large rubber spatula, quickly but gently fold in the dry ingredients, followed by the chopped chocolate.  The whites will inevitably deflate as you fold in the dry ingredients, just try to work rapidly and use a light touch, so you deflate them as little as possible.

Bake for 10 minutes, then without opening the oven door, reduce the oven to 200 degrees F and bake for one hour more.  Remove the baking sheets from the oven and allow the meringues to stand in a cool, dry place until they reach room temperature.

Final results:

Well, well, well.  I thought these were really good.  And fairly easy to make.  I don’t think they are as good as just plain old meringue, the way my grandmother used to make them, but, still they were good.  I forgot to dust them with powdered sugar prior to baking, so perhaps that would have enhanced their flavor.  While I really liked them and they complimented my afternoon tea well, I think there are many other things I would rather bake than these. 

Having said that, if I had baked these in the shape of a “bowl” I think they would be brilliant with fresh strawberries and whipped cream on top for a luscious summer dessert!  Yes, I can see myself making these next year and having them on a warm summer’s eve.  I look forward to it.  Enjoy!