Cocoa Meringue Cookies with Fig + Nutmeg Whipped Cream

By • November 12, 2014 0 Comments

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Author Notes: I call these cookies “meringue cookies” as they are made with egg whites and sugar…they remind me of the top layer of a really delicious brownie…fudgy with a crackly crust…I have been making these cookies for years…they are super easy and I seem to always have the ingredients on hand. You won’t need butter or flour…
The fig + nutmeg whipped cream is earthy and sweet…you can make little sandwiches or just dollop a bit of whipped cream on a cookie. Either way, this dessert is yummy-yummy!
Deco Tartelette

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Serves 8

Cocoa Meringue Cookies

  • 1 1/4 cups organic powdered sugar, sifted
  • 1/8 teaspoon salt
  • 1/2 cup unsweetened Dutch-process cocoa powder
  • 1/2 teaspoon vanilla extract
  • 2 large organic egg whites at room temperature
  • 1/4 cup cocoa nibs (I used Scharffen-Berger)
  1. Preheat oven to 350 degrees Fahrenheit.
  2. Sift powdered sugar and cocoa powder and place in a mixing bowl. Using a stand mixer fit with a whisk attachment, mix. Add the salt. Mix.
  3. In a small bowl, quickly mix the egg whites and vanilla extract then slowly add to the dry ingredients and beat on low speed for about 2 minutes. Once the batter is glossy and smooth, add the cocoa nibs. Mix until just incorporated. The batter will be quite thin.
  4. Reduce heat to 325 degrees. Bake for about 15 minutes. Allow to cool for about 5 minutes before peeling off the parchment and placing on a wire rack to cool. Repeat for another round (raise heat to 350 then reduce to 325 once you place the baking sheet back in oven with the next batch). Meanwhile, make the whipped cream…(recipe below)…

Fig + Nutmeg Whipped Cream

  • 1/2 cup organic heavy whipping cream
  • 1 tablespoon organic cane sugar
  • 1/2 teaspoon freshly ground nutmeg
  • 4 organic figs, sliced (whichever variety you prefer…I used black mission figs)
  1. Using a stand mixer fit with a whisk attachment, begin to whip the heavy whipping cream at low-medium speed.
  2. Once it begins to thicken, add the sugar and nutmeg. Whip for about 2 minutes until it becomes whipped cream. Gently fold in the figs.
  3. Dollop onto a cocoa meringue cookie or make a cookie sandwich. Happy Baking!

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