Monday, February 9, 2015

Chocolate Chip Clouds

Chocolate Chip Clouds
These meringue cookies are called clouds. And it makes perfect sense. They are light and airy and looovely!

They melt in your mouth but are somehow chewy at the same time. And when they're warm? Somehow these incredibly light (and fat-free!) cookies taste rich and decadent. The chocolate makes them feel indulgent. But you're not really cheating on your diet. So we're good all around, really.
Chocolate Chip Clouds
I had never made meringues before and even though they're usually super pretty (when I make a non-chocolate chip version someday I am def. going to try to make the swirly pretty piped kind!) and seem crazy intimidating--it's true that they are SO simple to make! Really really easy, honestly. Girl scout's honor!

And since these clouds are not piped they're even easier.
Chocolate Chip Clouds
You just whip together egg whites with some cream of tartar and sugar and then mix in cocoa powder and chocolate chips. And you plop 'em on a silicone baking mat. And bake. The end! The hardest part is consistently inspecting your whipped egg whites to see if they're "stiff" yet. Which I'd say is something we can all deal with, yes? Yeah-we're smart, talented people!

Here are your orders: make 'em. Place one in your mouth (when just slightly warm). Let melt in your mouth. Chew. Smile. Repeat! :)

Chocolate Chip Clouds

Adapted from skinnytaste

Chocolate Chip Clouds
Makes 22-32 cookies.
  • 1/2 cup egg whites (approx. 3 eggs worth)-room temperature
  • 1/8 tsp. cream of tartar
  • 1/4 cup granulated sugar
  • 1/4 cup powdered sugar
  • 1 tsp. vanilla extract
  • 2 tbsp. unsweetened cocoa powder
  • 1 cup chocolate chips
  • Heat oven to 300F degrees and line a cookie sheet with a silpat/silicone baking mat.
  • In a large, clean, bowl beat together egg whites and cream of tartar until soft peaks form. 
  • Gradually add sugar, a little at a time, beating well after each addition.
  • Beat in vanilla until the sugar is dissolved, stiff peaks form, and the mixture looks glossy.
  • Sift in cocoa powder and gently fold into the egg whites. Fold in the chocolate chips.
  • Drop heaping tablespoons of the meringue onto the prepared baking sheet (I needed to do 2 batches, but my silpats aren't very large), leaving about an inch in between each meringue.
  • Bake 34-40 minutes, just until they look set and dry. 
  • Cool for 2-5 minutes and then transfer to a wire rack to cool completely.
  • Store, covered, at room temperature for up to 5 days.
Chocolate Chip Clouds
If clouds were cookies I would 100% find my way to fly up there and take occasional bites.
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