Even after baking for over 30 years (yes, I count my childhood cookie baking as experience), I never fail to be amazed by what eggs+chocolate+sugar can produce. These cookies have no flour, and the only fat is from the chocolate (bittersweet has less than 12%), but they are surprisingly rich and cakelike.
This recipe is very basic, and success is imminent if you follow my tips. As usual, my instructions are detailed, and for beginner/ intermediate cooks. More experienced bakers can skim over the details if they wish.
MISE EN PLACE
6 ounces bittersweet chocolate, chopped finely
2 large egg whites
1/8 teaspoon cream of tartar
1/4 cup sugar
1/2 teaspoon vanilla extract
Melt the chocolate in a double boiler. You can make your own double boiler by fitting a bowl over a pot of about the same width. Fill the pot with about 2" of water. Place the bowl of chocolate over the pot. The bowl should sit inside the pot, with plenty of room between the bottom of the bowl and the water. DO NOT GET ANY WATER IN THE CHOCOLATE. It will make the chocolate seize up and harden, rather than melt smoothly.
Once the water in your double boiler comes to a boil, turn down the heat to a simmer. There will be enough heat from the steam under the bowl to melt the chocolate. Once the chocolate is melted, turn off the heat, and stir the chocolate to melt any lumps.
When dividing your eggs, make sure not to break the yolks. If yolks or any fat gets into the whites, they will not beat into stiff peaks, which you need for a successful cookie.
Beat the whites in a clean, dry bowl until foamy. Add a pinch of cream of tartar to help stabilize the whites. Continue beating until soft peaks form when you lift the beater out of the whites. Sprinkle the sugar over the whites, and continue beating until the whites look glossy and the beater forms stiff peaks when lifted out of the whites. (Slowly lift the beater straight up out of the whites. The whites should make a point that doesn't droop over - see photo.) Overbeating the whites will dry them out, giving you a drier, airier cookie. Beating the whites to just the right point will result in a soft, cake-like center. This is a technique you will learn over time.
TIPS FOR "PEAK" EGG WHITE SUCCESS
- Keep your eggs at room temperature (at least 1 hour before baking).
- Be careful when separating the yolks from the whites. Don't break the yolks!
- Add a pinch of Cream of Tartar to help stabilize whites.
- Use a medium-high setting on your mixer, and be patient. Before you know it, you'll have stiff peaks!
Stir in the vanilla extract. Use a folding motion to combine the chocolate with the whites, and always move the spatula in the same direction (down through the whites, and around the bowl). Fold the ingredients until just combined (when you don't see any more white streaks).
For best results, line baking sheets with parchment. Do not grease the baking sheets. Use a small ice cream scoop (a little smaller than a golf ball) with quick-release handles for ease, and evenly sized cookies. If you don't have a scoop, use 2 spoons - 1 to scoop the batter, and the other to scrape the batter onto the sheet.
Bake at 350' for about 12-15 minutes. All ovens seem to bake differently, so check after 12 minutes. Gently touch the top of a cookie. If it feels set & has a crust, it should be done. Taking the cookies out too early might make them collapse (they're like meringues in that way).
If all goes well, your cookies should have a light, cakey texture inside. Store cooled cookies in an airtight container for up to one week. They are delicate, so transport them in a structured container rather than a bag.
For a variation, replace the vanilla extract with peppermint, orange, or almond extract. These tend to have a much stronger flavor, so use 1/4 teaspoon or less.
You can double the recipe, but may loose some volume in the process. I get better results by making the recipe twice. One recipe makes about 24 cookies.
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