Surprise Cookie Thursday!
Today is surprise cookie day with a wonderful recipe my friend Susan shared with me- Edna Aubel’s Surprise Meringues.
Cookies frequently have a good story behind them, and this cookie really has a great story. But before I get to the story, you need to know that the cookies are VERY good! I love biting into the meringue expecting yummy sweet softness and then my teeth hit the bite of a walnut or I get the wonderful creamy richness of chocolate! Wow, the surprise is luscious. No way can I eat just one of these!
Another surprise comes from the fact that the cookies have much the same ingredients (though different proportions) as Clouds of Chocolate (see my post from April 5, 2016), yet they look and taste considerably different! Both because the proportions are different and also because the technique to combine them is different. What fun!
So here we have a wonderful cookie, with surprises in the texture and flavor, yet it also carries a good story. My friend Susan gave me the recipe and she remembers it from growing up (that’s great, it’s part of her history!) and it came to her family from a good woman and good friend, Edna Aubel of San Francisco. Here’s what Susan told me about Edna:
“Edna was a warm wonderful mother who always had a smile on her face--probably because she ate so many surprise meringues. But truly she was such a nice woman. She was also a Girl Scout leader, also active in her church along with my own mother. Edna was from San Francisco, and this recipe is from is from the 1950s.”
One of the surprises in this Surprise Meringue cookie is that it is still delightful over 50 years later. (Actually, that’s not really a surprise but it’s pretty darn special anyway!) Another is that it’s very easy to make! Surprise Meringues are just so full of surprises!
Here’s the recipe, give it a try and let me know how it comes out!
Diana, Dancing Bee Baking
Photos for this post by Doug Thompson, PhotoRadiance Photography
Edna Aubel’s Surprise Meringues
Makes about 4 dozen, depending on size.
4 (120 g) Egg whites
¼ tsp salt
¼ tsp cream of tartar
2 tsp vanilla
1 ½ cups (317 g) sugar
12 oz (336 g) semi-sweet chocolate chips, preferably Guittard’s
½ cup (58 g) walnuts, chopped into small pieces
Preheat the oven to 300 F and line baking sheets with parchment paper or foil.
Beat the egg whites, salt, cream of tartar and vanilla until soft peaks form.
Gradually add the sugar while continuing to beat until you have incorporated all the sugar and still have soft peaks.
Gently fold in the chocolate chips and walnuts, using a rubber spatula.
Drop by rounded spoonfuls (or a cookie scoop) onto baking sheets.
Bake one sheet at a time (in most ovens) for about 25 minutes.
Let cool on the baking sheets then transfer to a wire rack
Store in an airtight container or a sealed plastic bag.