A small-batch recipe, ideal for using up 2 egg whites.
Course Desserts
Cuisine French
Keyword Dairy-Free, Gluten-free
Essential Ingredient Chocolate
Prep Time 20 minutesminutes
Cook Time 50 minutesminutes
Total Time 1 hourhour10 minutesminutes
Servings 1dozen
Calories 713kcal
Ingredients
1/2cupgranulated sugar
1/2teaspoon cornstarch
2largeegg whites
pinchsalt
3Tablespoonsdark Dutch-process cocoa powder
1ozchopped dark chocolateoptional
2Tablespoonschopped pistachiosoptional
Instructions
Preheat the oven to 275°F. Line a baking sheet with parchment paper.
In a small bowl, thoroughly combine the sugar and corn starch.
Place the egg whites in the squeaky clean bowl of a stand mixer. Add the pinch of salt. With the whisk attachment, beat the egg whites on medium speed until frothy. Increase mixer speed to medium high and beat until soft peaks form, about a minute.
With the mixer running, sprinkle in the sugar, 1 Tablespoon at a time. Continue until all the sugar is incorporated. Beat until the meringue reaches stiff peak, about 3 more minutes. (When you remove and invert the whisk attachment, the dollop of meringue should stay stiff with only a slight bend to the tip.)
Remove the bowl from the mixer and scrape off the attachment. Sift 2 tablespoons of cocoa powder over the meringue. Using a rubber spatula, gently swirl it in, marbling the meringue. Sprinkle in the chopped chocolate, if using.
Use a small ice cream scoop to scoop 13 balls of meringue onto the prepared tray. They should be about 2 inches in diameter.
Sprinkle the remaining 1 tablespoon of cocoa over the top. Use a fork and run it in a circle around the meringue, dragging the tines through the cocoa for another swirled effect. Sprinkle with chopped pistachios if desired.
Place on the middle rack of the oven and bake for 45 minutes. This will give you a cookie with a slightly chewy, marshmallow center. For meringues that are crisp and crumbly all the way through, bake for 1h - 1h 10 minutes.
Cool on the pan for 5 minutes, then finish on a wire rack. Store in an airtight container for up to 7 days.