Happy National Chocolate Chip Day! Chocolate chips are such a simple concept yet so pivotal in the world of baking. It’s so versatile and can be subbed for chocolate in a lot of recipes. I always wondered if Ruth Graves Wakefield kicked herself for exchanging her invention for a lifetime supply of chocolates.
I know chocolate chips are synonymous with chocolate chip cookies, but since I just posted a recipe involving a cookie cake, it seemed redundant. Usually chocolate conjures up rich, heavy and decadent desserts and I ran the opposite direction with it this time. It’s a light chocolate chip studded meringue cookie sandwiched with fresh whipped cream and raspberries. It melts in your mouth, but still has a chewy middle. It’s so yummy and easy to make, yet fancy enough to serve to guests. In other words, a win-win-win.
Chocolate Chip Raspberry Meringues
Meringues
Ingredients:
4 large egg whites, room temperature
1 c. sugar
pinch of cream of tartar
1 tsp. vanilla extract
1 c. mini chocolate chips, divided
Instructions:
- Preheat oven to 200˚F and line a sheet pan with parchment paper or a silicone mat.
- In a small pot, fill it with an inch of water and let it come to a simmer.
- In a bowl of a standing mixer, whisk egg whites, sugar, and cream of tartar.
- Place bowl over the small pot and whisk until the mixture reads 160 degrees.
- Whip with a stand mixer until stiff, glossy peaks form.
- Add in the vanilla and fold in ¾ c. mini chocolate chips.
- In a piping bag fitted with a plain tip, pipe half of the batter as 2“ round, flat bases and the other half as 2” round, domed tops.
- Bake in oven for about 30 minutes or until the cookies are firm and dry to the touch.
Whipped Cream
Ingredients:
1 c. heavy cream
1 tsp. vanilla extract
1 tbsp. confectioner’s sugar
Instructions:
- In a bowl of a standing mixer with the whip attachment, add the heavy cream and whip on high speed until soft peaks are just about to form.
- Add the vanilla extract and sugar and whip on medium speed until stiff peaks form.
- Do not over whip! The cream will turn into butter.
Assembly:
- On a round, flat meringue cookie base, arrange raspberries around the circumference of the cookie.
- Put about 2 teaspoons of whipped cream in the center of the cookie.
- Finish with a domed meringue cookie top.
These sound awesome! I’ve never loved plain meringues on their own, but when you add chocolate chips, whipped cream, and raspberries, I am so there!
Thank you! It’s an awesome combination. I hope you give it a try 🙂
Sorry I’m late to the party!
You are incredible with that spatula!!
Can you make me this forever? Please?
Thank you! If you cook for me forever 😉