Ultimate Chocolate Cookie Book - Bruce Weinstein [69]
2. Meanwhile, position the rack in the center of the oven; preheat the oven to 300°F. Line a large baking sheet with parchment paper or a silicone baking mat. Mix the cocoa powder, confectioners’ sugar, and cornstarch in a medium bowl until a uniform color; set aside.
3. In a large, scrupulously dry bowl, using an electric mixer at medium speed, beat the egg whites and salt until foamy. Add the cream of tartar; continue beating until soft peaks form, about 2 minutes. Beat in the granulated sugar 1 tablespoon at a time, adding each in a slow, steady stream. Once all the sugar has been added, continue beating for about 6 minutes, or until you can’t feel any sugar grains when you rub the mixture between your fingers.
4. Beat in the cooled, melted chocolate until smooth, then use a rubber spatula to fold in the prepared cocoa mixture just until moistened. Do not deflate the egg whites; fold in slow, easy strokes, just until evenly distributed.
5. Scoop up leveled teaspoonfuls of the batter and gently mound them on the prepared baking sheet, spacing them about 11/2 inches apart. Bake until the cookies are slightly spread and the tops are dry to the touch, 20 to 25 minutes. Refrigerate any unused batter for a second baking. Cool for 3 minutes on the sheets, then carefully transfer the fragile meringues to a wire rack to cool completely. Cool the baking sheet for at least 5 minutes before baking a second batch.
Recommended storage
3 days at room temperature
Not recommended for freezing
Mix It Up!
Espresso Fudge Meringues: Use the vanilla extract to make a paste with 1/2 teaspoon instant espresso powder, stirring until dissolved. Fold this mixture into the batter as you would the plain vanilla.
Ginger Fudge Meringues: Add 1 teaspoon ground ginger with the flour.
Rum Fudge Meringues: Reduce the vanilla extract to 2 teaspoons; add 1 teaspoon rum flavoring with the remaining vanilla.
GANACHE THUMBPRINTS
These cookies are much like traditional thumbprint cookies, buttery and studded with pecans, but the centers are filled with a rich dark chocolate ganache.
MAKES ABOUT 2 DOZEN COOKIES
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups very finely chopped pecans
3 ounces semisweet chocolate, chopped
1/3 cup heavy cream
1/2 pound (2 sticks) cool, unsalted butter, cut into small pieces, plus additional for greasing the baking sheets
1/2 cup packed light brown sugar
2 large egg yolks, at room temperature
2 teaspoons vanilla extract
2 large egg whites, beaten in a small bowl with 2 tablespoons water until frothy
1. Position the rack in the center of the oven. Preheat the oven to 375°F.
2. Begin by preparing things you will need as you move through the recipe. Lightly butter a large baking sheet; set it aside. Whisk the flour, baking soda, and salt in a medium bowl; set aside. Place the pecans on a large plate. To make the ganache, place the chocolate in a medium bowl, then heat the cream in a medium saucepan just until small bubbles form around the edges of the pan. Pour the heated cream over the chocolate and stir until melted and smooth, if a little runny (it will become firm as the cookies cool). Set the chocolate aside and prepare the cookies.
3. Soften the butter in a large bowl, using an electric mixer at medium speed, about 1 minute. Add the brown sugar and beat at medium speed until pale yellow and very soft, about 2 minutes. Beat in the egg yolks one at a time, then the vanilla until smooth. Turn off the beaters, add the prepared flour mixture, and beat at low speed just until a soft dough forms with some floury grains still present.
4. Roll a level tablespoon of the dough between your palms. Roll this ball in the egg-white mixture,