Wednesday, April 27, 2016

TWD ~ BCM ~ Cocoa Crunch Meringue Cookies

Tuesdays with Dorie~BCM~Cocoa Crunch Meringue Cookies
For me, this week is about Wednesdays with Dorie! I'm trying to get myself back into the game, and it seems to be a little slower than I would like, but hey, I'm here! We had a choice to make either a Jammer Galette or Cocoa Crunch Meringue Cookies. It was a no-brainer!! Anything chocolate is always a winner! These were seriously delicious! I only wish the recipe made more than eight.

Seriously amazing
Meringues and I go way back. They have always been a favorite of my kids while they were growing up. I've been making them for years...however these were amazing due to the ground almonds, that were folded into the meringue batter. They gave the meringues a lovely crunch. The other thing that made them totally delectable was the addition of chocolate ganache. Two crunchy meringues sandwiched together with a velvety chocolate ganache. What could be better?

Only eight...oh no!!
I used a 2 inch round to draw circle guides on my parchment paper and piped the meringue onto each circle. I was able to get the sixteen that the recipe called for. The cookies take awhile to bake, so make sure you plan for the time. Ninty minutes in a 250º oven...turn off the heat and leave them in for another hour. Definitely worth the time.

This recipe participates with Tuesdays with Dorie. A blogger group, baking our way through Dorie Greenspan's cookbook, "Baking Chez Moi". To see what the other bloggers did this week, check it out here.  This recipe has been shared with BH&G by Dorie in the February 2013 issue. It is also on their website, where you will find it here. Or better yet, get yourself a copy of Dorie's cookbook. Happy Wednesday everyone!

Cocoa Crunch Meringue Sandwich
From Dorie Greenspan's BCM, published by BH&G

cup powdered sugar
tablespoons unsweetened cocoa powder
cup walnuts or blanched almonds, toasted
egg whites, at room temperature
tablespoons granulated sugar

pinch salt

cup whipping cream
tablespoon unsalted butter
ounces semisweet or bittersweet chocolate, finely chopped

For cookies, position oven racks to divide the oven into thirds; preheat to 250 degrees F. Using a pencil, draw twenty 1 1/2-inch-diameter circles on each of two sheets of parchment paper. Flip over the sheets of parchment and use them to line two baking sheets.
In a small bowl sift together the powdered sugar and cocoa powder. Add chopped nuts; toss to coat.
In a large bowl beat together the egg whites and salt on medium speed until the whites just begin to turn opaque. Increase the speed and add sugar little by little, beating until the meringue holds stiff peaks.
Using a flexible spatula, gently fold half of the powdered sugar mixture into the egg white mixture. Mix until just combined. Fold in remaining powdered sugar mixture.
Using the penciled-in-circles as a guide, spoon the meringue into 1 1/2-inch rounds on the prepared baking sheets. Use the back of the spoon to spread the meringue evenly. (Or, using a pastry bag fitted with a large round tip, pipe the meringues into rounds on the baking sheets.)
Bake 1 1/2 hours. Turn oven off. Keeping the door closed, allow the cookies to remain in the oven for 1 hour more. Remove baking sheets from oven; cool to room temperature.
For filling, in a small saucepan bring cream and butter to boiling. In a heatproof bowl place the chopped chocolate. Pour hot cream mixture over the chocolate; let stand 5 minutes. Using a small spatula or whisk and starting in the center of the bowl, stir together the cream mixture and chocolate in gradually increasing concentric circles. Stir gently until filling is smooth and glossy. Let stand at room temperature about 1 hour, stirring occasionally. (The filling has to thicken before can use it to sandwich the cookies.)
To assemble, using a small offset spatula or a spoon, top half of the cookies with 2 tsp. filling. Spread the filling almost to the edges of the cookies; top with remaining cookies. Chill at least 3 minutes (or up to 1 day). Serve chilled.
From the Test Kitchen
To speed the thickening process, place the bowl in a larger bowl filled with ice water. Keep stirring and do not walk away. The filling firms very quickly.
Unfilled cookies will keep in an airtight container in the refrigerator up to 3 days or in the freezer up to 3 months. Fill just before serving.

Ready to bake...
 Three hours later...Enjoy!



  1. I'm always in the mood for chocolate and your cookies are really putting me in the mood right now, lol! I love the TWD baking projects, maybe I'll get myself going in that direction again, miss the group. I'm glad to see you back to your beautiful tasty blog, last post looks pretty delicious too, oh my ;0 Take care Kathy ;)

  2. Dear Kathy, These cookies look beautiful, light and delicious. xo Catherine

  3. i made these, but will have to blog them on a rewind week. your fabulous photos show just how delicious they are!

  4. Your Meringue cookies look delicious, it's really fun to read that you've been making them for years. It was my first time making them and eating them. They must have been a breeze for you then. No wonder they turned out so good.

  5. Nice to see you:) These were delicious and worth the wait. I am doubling the recipe this weekend for a dinner party.

  6. Those look more chocolaty than any meringues I've made! I'll have to try out Dorie's recipe!!

  7. They look so chocolatey and delicious!

  8. Lovely photos of a lovely treat. These were delicious, weren't they.

  9. They're beautiful! I'll have to come up with an excuse to make them some time.

  10. I agree with you - chocolate was the easy choice! Yours look delicious.

  11. Kathy - I created several templates on my computer, and printed them out on 11 x 17 paper. I have 1 inch, 1 1/2 inch, and 2 inch versions. I then stick them under the Silpat or parchment paper and then slip them out from underneath when I am done piping the cookies.

    1. Sorry, my iPad froze and wouldn't let me finish my comment! These crunchy meringues look perfect! I'll have to check out the recipe.

  12. Your cookies turned out great! I agree that I wished there were more of them.

  13. Three hours? Wow! But good to know that they're worth the time. Yours certainly look delicious!