Rich Chocolate Pretzel Meringue Cookies: A Perfect Blend of Sweet and Salty
An Upgraded Version of Pretzel Meringue Cookies: The Ultimate Chocolate Pretzel Meringue Cookie Recipe
Feeling a bit low on energy and sweetness? Recharge with a delightful cup of coffee and these rich chocolate pretzel meringue cookies! The satisfying crunch of the pretzel combined with the airy sweetness of meringue, enhanced by a hint of chocolate, creates a truly heavenly treat. These cookies are perfect for a sweet escape or as a thoughtful homemade gift.
Cookie Dough Ingredients- 65 grams fresh egg whites (at room temperature)
- 65 grams granulated sugar
- 1/2 Tbsp lemon juice or lemon water
- 24 pretzels (slightly broken)
Cooking Instructions
Step 1
Begin by carefully separating the egg yolks from the egg whites. Ensure not a single drop of yolk contaminates the whites, as this can prevent them from whipping into a stable meringue. Place the separated egg whites into a clean bowl.
Step 2
For the best meringue consistency, it’s crucial to use an equal weight of sugar to egg whites. Measure out 65 grams of fine granulated sugar. Using granulated sugar helps the meringue achieve a smooth texture as it dissolves during whipping.
Step 3
Add the 1/2 Tbsp of lemon juice (or lemon water) to the egg whites in the bowl. This acts as a stabilizer for the meringue. Using a hand mixer or a whisk, start whipping the egg whites on low speed. Gradually add the 65 grams of sugar in three additions. Add the first portion when the egg whites are foamy, the second when they are starting to form soft peaks, and the final portion when the meringue is becoming firm. This gradual addition helps create a glossy and stable meringue.
Step 4
Continue whipping the meringue until it forms stiff peaks. When you lift the whisk, the meringue should stand straight up, with the tip curling slightly like a bird’s beak. Be careful not to over-whip, as this can cause the meringue to become dry and separated.
Step 5
Transfer the meringue into a piping bag fitted with your desired tip. Pipe mounds of meringue onto your baking sheets. Then, gently place a piece of pretzel on top of each meringue mound, pressing lightly to secure it. You can also sandwich a piece of pretzel between two meringue dollops. Choose pretzels that are not too crumbly for the best result.
Step 6
Bake in a preheated oven at 100°C (212°F) for approximately 2 hours. Baking at a low temperature for an extended period allows the meringues to dry out completely and become crisp without browning. For extra crispiness, you can slightly crack open the oven door during the last 30 minutes of baking to allow moisture to escape. Baking times may vary depending on your oven. Once completely cooled, store in an airtight container to maintain their crispness.
