Confession: I’m a culinary junkie who rarely cooks.
Eeeew. I know. I’m the worst.
Well, I wouldn’t go that far. But that’s all changing. No longer am I going to let pretty pictures of food sit on my Pinterest boards go without being tested and tried and tasted. It’s time to put the petal to the metal. Or the spoon to the bowl. Or the knife to the cutting board. Okay, I’m done.
I saw these mocha-chip meringues deep in my Pinterest feed and decided to conquer them.
So I did.
3 things that surprised me about the process:
- Separating eggs is not as hard as you’d think. I was 3 for 3. That’s a win.
- Whipping up a meringue takes longer than you’d think. And that stiff peak is incredibly rewarding.
- An attention to detail is key when working with such delicate cookies.
The result: amazingly chewy and light cookies with just a hint of coffee & chocolate. Delicious.
Now that I’ve officially conquered my first meringue, I’m excited to dive even further into the world of whipped egg whites.
And maybe, just maybe I’ll try these guys next time.
Thanks for the recipe for these mocha-chip meringues, Martha.