With these Chocolate Cherry Meringue Cookies, I’m reinventing the classic chocolate chip cookie with the help of NESTLÉ® TOLL HOUSE Semi-Sweet chocolate chip morsels!
This post sponsored by NESTLE TOLL HOUSE but the content and opinions expressed here are my own.
If you’ve never had Meringue Cookies, you’re in for a really special treat! The outside of these Meringue Cookies gets crisp, while the center is soft and chewy. They are filled with rich chocolate flavor (some of that comes from the NESTLÉ® TOLL HOUSE Semi-Sweet Morsels), which just makes them melt in your mouth!
Cherry and chocolate are such a wonderful combination for the holidays too. These Chocolate Cherry Meringue Cookies are like biting into one of the crispy-ist yet chewy-ist fudgy-ist chocolaty-ist cookie ever!
Besides the new flavor and texture, you’ll notice that meringues have a different baking method than you may be used to. These bake in a low oven for a couple hours, then you turn the oven off and leave them to cool for a little while. Easy peasy! I’ve even left them in the oven (with the oven off), and gone to bed. They cool over night.
I like to mix these Meringue Cookies so that they have pretty streaks of white and dark. So they have some variety and texture. Don’t worry if you have little bits that aren’t all mixed in, just get most everything mixed but still leave some streaks.
You can also pipe these meringues out using a pastry bag, but you really don’t have to go to that trouble. I like the free form look of them. Dan said they reminded him of molten lava, in how they have different colors and textures and look like they are flowing. I agree. So, don’t bother piping them out. They are super fun this way, and Santa will be really happy to get these on his cookie plate!
For these little Chocolate Cherry Meringue Cookies I recommend using Dutch-Process Cocoa instead of regular unsweetened cocoa. Dutch-process cocoa (or European-style cocoa) has been treated with alkali to yield a deeper, neutral, less acidic, and mellower flavor than natural or unsweetened cocoa. Want to read more about the difference between Dutch-process and natural, take a look at my post here.
NESTLÉ® TOLL HOUSE Semi-Sweet Morsels are so much fun! They add just the right hit of deep rich chocolate to these meringue cookies, making them super fudgy and delicious!
I make my meringues with a tablespoon or soup spoon so that they are a little larger, about 3 bites worth. You can also make them smaller with teaspoons. The large size yields about 30-32 cookies (um, I may have lost count of the cookies as I ate, er I mean, photoed them!). The smaller size yields about 48 cookies.
Chocolate Cherry Meringue Cookies #HolidayRemix with NESTLÉ® TOLL HOUSE #AD #sponsored #BakeSomeonesDay
Chocolate Cherry Meringue Cookies Recipe
Chocolate Cherry Meringue Cookies
- Preheat oven to 350°F. Spread almonds on a baking sheet, and bake until lightly toasted, about10 minutes. Let cool.
- Reduce the oven temperature to 200° F. Line 2 large baking sheets with Silpats or parchment paper.
- Place the toasted almonds and 1/3 cup of sugar in the bowl of a food processor, and pulse until finely chopped. Add cocoa and cornstarch and pulse just until mixed. Transfer cocoa almond mixture to a medium bowl, and stir in chopped dried cherries and NESTLÉ® TOLL HOUSE Semi-Sweet Chocolate Chips until just combined.
- In a large bowl, beat egg whites with an electric mixer on low speed just until frothy. Add cream of tartar, and increase the mixer speed to medium, and beat until soft peaks form. Gradually add the remaining 2/3 cup sugar, 2 tablespoons at a time, beating until the whites form firm but still moist peaks. Add vanilla extract, and beat just until blended.
- Gently fold the cocoa mixture into the beaten whites in 2 additions, just until blended.
- Using two spoons, drop the batter by heaping teaspoon fulls onto the prepared baking sheets, spacing the cookies 1-inch apart.
- Bake, using both oven racks, for 1 ½ hours at 200° F, alternate the position of the pans and rotate back to front halfway through baking time. Turn off the oven and let the meringues cool in the oven for 1 hour, then peel them off the Silpat or parchment paper.
Store in a tightly covered container for up to 5 days