Chocolate meringue cookies no flour
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Date: 2025-09-01
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Comments and reviews: 20
aragusea
Hey Adam,
Chef and hobby-pastry chef here. Im pretty sure the molten chocolate ceased up/got grainy because of the introduced water from the egg whites. This also happens when you make mousse au chocolat and add the egg foam and cream to the chocolate instead of adding the chocolate to the egg foam and cream.
So cleaning the beaters would literally have helped there; -)
If you then proceede to add the glossy chocolate-mixture into the egg whites while stirring, it should become more smooth with none of the little chocolate grains remaining.
Best regards from Germany
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Hey Adam,
Chef and hobby-pastry chef here. Im pretty sure the molten chocolate ceased up/got grainy because of the introduced water from the egg whites. This also happens when you make mousse au chocolat and add the egg foam and cream to the chocolate instead of adding the chocolate to the egg foam and cream.
So cleaning the beaters would literally have helped there; -)
If you then proceede to add the glossy chocolate-mixture into the egg whites while stirring, it should become more smooth with none of the little chocolate grains remaining.
Best regards from Germany
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lucaslepesteur7846
Just to point out you don't need a double boiler for swiss meringue, you can set your burner the lowest and just mix until the sugar is dissolved. Just keep scraping the bottom of the pan with the spatula so the egg whites don't curdle.
Same with chocolate, just mix it scraping the bottom to not let it burn.
I always do this way for my lemon pies because swiss meringue can be frozen and stay put for a few days, while french meringue like what is done in the video will deflate and get watery sooner thats why you bake them in the oven.
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Just to point out you don't need a double boiler for swiss meringue, you can set your burner the lowest and just mix until the sugar is dissolved. Just keep scraping the bottom of the pan with the spatula so the egg whites don't curdle.
Same with chocolate, just mix it scraping the bottom to not let it burn.
I always do this way for my lemon pies because swiss meringue can be frozen and stay put for a few days, while french meringue like what is done in the video will deflate and get watery sooner thats why you bake them in the oven.
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scottcampbell96
Thank you for the simplified recipe, keep them coming!
I love Milk Street, America’s Test Kitchen, and Cook’s Country as entertainment, but I will never follow most of their recipes. The techniques and science behind them are fun, however, they consistently hide how many bowls and utensils they use and how much time a single recipe takes. Yes, they may make the perfect version of everything. I’m not spending three days to make a pie. And I don’t have an army of interns to clean up after me.
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Thank you for the simplified recipe, keep them coming!
I love Milk Street, America’s Test Kitchen, and Cook’s Country as entertainment, but I will never follow most of their recipes. The techniques and science behind them are fun, however, they consistently hide how many bowls and utensils they use and how much time a single recipe takes. Yes, they may make the perfect version of everything. I’m not spending three days to make a pie. And I don’t have an army of interns to clean up after me.
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shadowypoet
I am tired of hearing the don't worry if you do not like coffee, it will not taste like coffee line spewed by know-it-all recipe makers. I have tried dozens of items this was said about and they had an obvious taste of coffee to me. For most of these items, I did not know they contained coffee before I tried them. It might be true most people could not taste the coffee, but it is not universally true, especially if there is enough coffee to actually impact the flavor.
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I am tired of hearing the don't worry if you do not like coffee, it will not taste like coffee line spewed by know-it-all recipe makers. I have tried dozens of items this was said about and they had an obvious taste of coffee to me. For most of these items, I did not know they contained coffee before I tried them. It might be true most people could not taste the coffee, but it is not universally true, especially if there is enough coffee to actually impact the flavor.
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annalockwood3021
Chocolate Chewies! These are one of my favorite cookies. A bakery in my old hometown made them with pecans. Chewy chocolate, roasted nuts, such a treat! I have a much older recipe than Milk Street. The one I have came from a place called Gottlieb’s somewhere in South Carolina.
Definitely giving your version a try, looks delicious.
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Chocolate Chewies! These are one of my favorite cookies. A bakery in my old hometown made them with pecans. Chewy chocolate, roasted nuts, such a treat! I have a much older recipe than Milk Street. The one I have came from a place called Gottlieb’s somewhere in South Carolina.
Definitely giving your version a try, looks delicious.
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Erik_Swiger
Adam, your coffee addition reminded me about something I recently learned. Coffee is notorious for having mold in it (no offense to your sponsor; I don't know their brand, and some coffee brands are advertising that they're third-party tested to ensure that they're mold-free. I'd love to see you do a video about this subject.
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Adam, your coffee addition reminded me about something I recently learned. Coffee is notorious for having mold in it (no offense to your sponsor; I don't know their brand, and some coffee brands are advertising that they're third-party tested to ensure that they're mold-free. I'd love to see you do a video about this subject.
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r4nd0mstuf
This was a fantastic recipe, thank you for sharing! I made some slight adjustments to make it dairy free and wanted to share as it turned out really well:
90g 70% green and black chocolate
28g vegan butter
90g icing sugar
Double the coffee
A little bit extra salt
Yokes were added
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This was a fantastic recipe, thank you for sharing! I made some slight adjustments to make it dairy free and wanted to share as it turned out really well:
90g 70% green and black chocolate
28g vegan butter
90g icing sugar
Double the coffee
A little bit extra salt
Yokes were added
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sophiestrano
Any substitutions for the espresso powder if you don’t have any on hand It’s surprisingly hard to find in my area and I don’t like it compared to normal coffee or espresso that I can make at home in my circumstances- would a normal shot of espresso throw everything off because of the water
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Any substitutions for the espresso powder if you don’t have any on hand It’s surprisingly hard to find in my area and I don’t like it compared to normal coffee or espresso that I can make at home in my circumstances- would a normal shot of espresso throw everything off because of the water
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homestar92
I try to make cookies for the team I manage at work every Christmas and it's become difficult now that I have two people with celiac disease and one with an egg allergy.
I'm going to try subbing the egg whites for aquafaba and see how it turns out. If it works, it might be the perfect recipe.
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I try to make cookies for the team I manage at work every Christmas and it's become difficult now that I have two people with celiac disease and one with an egg allergy.
I'm going to try subbing the egg whites for aquafaba and see how it turns out. If it works, it might be the perfect recipe.
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JonathanMorley
Are able to make molasses cookies that are cake-like or brownie-like My Great Grandmother used to make the best molasses cookies. Even though several people in my family have her handwritten recipe, they never turn out the same. Most of the time they come out more like gingersnaps.
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Are able to make molasses cookies that are cake-like or brownie-like My Great Grandmother used to make the best molasses cookies. Even though several people in my family have her handwritten recipe, they never turn out the same. Most of the time they come out more like gingersnaps.
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tomfoolery5844
Best thing to do with these is to use the egg yolk for a more cakey texture, sandwich chocolate ganache between two of them, dip half into chocolate sauce, then refrigerate to harden the chocolate. Seriously the best cookie sandwich in existence. Much more delicious than macarons imo.
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Best thing to do with these is to use the egg yolk for a more cakey texture, sandwich chocolate ganache between two of them, dip half into chocolate sauce, then refrigerate to harden the chocolate. Seriously the best cookie sandwich in existence. Much more delicious than macarons imo.
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ChefDeCuisinart
I can't believe there's a pastry chef out there cooking eggs in a double-boiler because they don't know they could just add molasses. However, my experience in working with pastry chefs can fully confirm that they will not make the connection that brown sugar is sugar molasses.
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I can't believe there's a pastry chef out there cooking eggs in a double-boiler because they don't know they could just add molasses. However, my experience in working with pastry chefs can fully confirm that they will not make the connection that brown sugar is sugar molasses.
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superslash7254
Pro-tip: If you have a food safe copper bowl this is where they're useful. The copper reacts with the egg whites to make them significantly easier and faster to whip up as well as more resistant to over-whipping. You can also substitute kahlua for vanilla to add coffee notes.
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Pro-tip: If you have a food safe copper bowl this is where they're useful. The copper reacts with the egg whites to make them significantly easier and faster to whip up as well as more resistant to over-whipping. You can also substitute kahlua for vanilla to add coffee notes.
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mjridglitch6532
My Mom used to make a similar cookie, I think they were called Chocolate Rich Gems. Definitely was meringue based, but she added pecans and maple flavoring. They were always my favorite cookie, and you’re right about them being better the next day, they develop a nice chew.
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My Mom used to make a similar cookie, I think they were called Chocolate Rich Gems. Definitely was meringue based, but she added pecans and maple flavoring. They were always my favorite cookie, and you’re right about them being better the next day, they develop a nice chew.
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aragusea
In my experience as someone who doesn't like the taste of coffee, espresso powder in chocolate baked goods often does make them taste like coffee.
I think in general if you like a flavor, you notice it a lot less mixed with other things than you do if you don't like it.
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In my experience as someone who doesn't like the taste of coffee, espresso powder in chocolate baked goods often does make them taste like coffee.
I think in general if you like a flavor, you notice it a lot less mixed with other things than you do if you don't like it.
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CherryCanDraw
These are similar to a King Arthur recipe that I've wanted to make! I cross-checked both recipes and yours looks like it has better contrast between the thick, fluffy interior and crisp, glossy exterior, so I'm going to taste-test them now! Thanks, Adam!
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These are similar to a King Arthur recipe that I've wanted to make! I cross-checked both recipes and yours looks like it has better contrast between the thick, fluffy interior and crisp, glossy exterior, so I'm going to taste-test them now! Thanks, Adam!
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Hambycomb
Not sure what I did wrong, maybe melted the chocolate butter a little bit too much, but the cookies spread so much in the oven that they formed a single sheet of batter! And then it all deflated! Wasn't too tedious to make though, so might try again.
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Not sure what I did wrong, maybe melted the chocolate butter a little bit too much, but the cookies spread so much in the oven that they formed a single sheet of batter! And then it all deflated! Wasn't too tedious to make though, so might try again.
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bokket3721
Adam! My local bakery makes these sometimes but they always have walnuts (not my taste. As a result, I've tried to recreate these before but the complex recipes always tripped me up - I'm so excited to try your no-nonsense version: )
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Adam! My local bakery makes these sometimes but they always have walnuts (not my taste. As a result, I've tried to recreate these before but the complex recipes always tripped me up - I'm so excited to try your no-nonsense version: )
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samlatooni
Br! Could U plz also have some video about using whey and things like quinoa or flaxseed flour for making sweet treats. your inquisitive nature is really needed here. Hi protein low carb muffins etc should be your next topic. Thanks
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Br! Could U plz also have some video about using whey and things like quinoa or flaxseed flour for making sweet treats. your inquisitive nature is really needed here. Hi protein low carb muffins etc should be your next topic. Thanks
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Duskire
Made these today and they ended up great!
Very chocolate-y (which I like in a cookie since it helps prevent me from eating all of them at once lol, and the espresso powder helped a lot with by bringing some nuance.
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Made these today and they ended up great!
Very chocolate-y (which I like in a cookie since it helps prevent me from eating all of them at once lol, and the espresso powder helped a lot with by bringing some nuance.
reply
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