I have been making these cookies since I found them on Williams-Sonoma site few years ago. They have become favorite recipe for my children and they call them “Zebras”.
This recipe is not only incredibly easy to follow but it is also absolutely delicious. The meringues come out crispy outside, but soft and chewy inside. Impossible to resist!
Makes about 15
- 2.5 oz. bittersweet chocolate, chopped (about 1/2 cup)
- 4 egg whites
- 1 cup sugar
Preheat an oven to 275°F. Line 2 baking sheets with parchment paper.
In a saucepan, bring 1 to 2 inches water to a simmer. Place the chocolate in a heatproof bowl and set over the simmering water. Melt, stirring occasionally. Set aside to cool slightly.
In a bowl, combine the egg whites and sugar. Place over simmering water and whisk until the mixture is hot to touch , about 2-3 minutes. Transfer the bowl to a mixer and beat on high speed until stiff peaks form and the mixture is lukewarm, 4 to 5 minutes.
Remove the bowl from the mixer and drizzle the melted chocolate over the egg whites, folding in with a rubber spatula until just marbled.
Drop the meringue by heaping tablespoons, spaced slightly apart, onto the prepared baking sheets. Bake until crunchy outside and still chewy inside, 35 to 40 minutes. Transfer the pans to a wire rack and cool completely before removing the cookies from the parchment. Store in an airtight container.
Inspired by Williams-Sonoma