Meringue Rochers
A Delightfully Rustic French Cookie
If you’re a fan of meringue, let me introduce you to one of my favorite recipes: Meringue Rochers. These French-inspired cookies are like little clouds of sweetness, with a satisfyingly crisp exterior and a chewy, nutty center. The word means in French, a nod to their slightly rugged, craggy appearance—a contrast to the smooth, piped meringues you might be used to.
For our take on Meringue Rochers at the bakehouse, we fold lightly toasted almonds into a sweet, airy meringue, along with mini chocolate chips, a sprinkle of salt, a hint of vanilla, and a generous dash of cinnamon. The result? A cookie that’s light and airy but packed with texture and layers of flavor.
These meringues have a wonderfully rustic look, usually spooned or scooped onto the baking sheet, which gives them an artisanal, homemade charm. After baking, the almonds provide a pleasant chewiness and a toasty, nutty flavor, while the chocolate. chips offer little pockets of sweetness.
Not an almond lover? Feel free to experiment with other nuts! While almonds work particularly well because they hold up to baking without getting too oily, hazelnuts or pecans are also lovely choices. You can even layer your Rocher’s with whipped cream and fresh berries for an elegant, meringue-based dessert.
At the bakehouse, meringue is a staple ingredient—whether it’s in our S’mores cake or adding a finishing touch to garnishes. If you’re looking to bring a bit of flair to your baking, Meringue Rochers are a perfect place to start.
Yield: 12 large or 24 small cookies
Ingredients:
¾ cup fresh egg whites
1 ½ cups sugar
1 ½ cups toasted almonds
1 ½ cups mini chocolate chips
½ tablespoon cinnamon
1 teaspoon salt
1 teaspoon vanilla
Instructions
1. Preheat the Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. Set Up a Double Boiler: Fill a saucepan halfway with water and bring it to a simmer on the stove. In a stainless-steel bowl that fits snugly over the saucepan, whisk together the egg whites and sugar. Ensure the egg whites are completely free of yolk, as yolk protein can prevent the whites from whipping properly.
3. Heat the Egg Whites: Place the bowl over the simmering water and whisk constantly until the sugar is dissolved and the mixture is more than warm to the touch. Remove from heat.
4. Whip the Meringue: Transfer the warm egg whites to a clean stand mixer bowl with a whisk attachment. Whisk on high speed until the whites are thick and hold very stiff peaks.
5. Fold in the Remaining Ingredients: Gently fold in the toasted almonds, mini chocolate chips, cinnamon, salt, and vanilla until well combined.
6. Scoop and Bake: Using an ice cream scoop, portion the batter onto the prepared baking sheet, spacing each cookie about 1 to 1 ½ inches apart. Bake at 350°F until the cookies look cracked and set (baking time will vary depending on size).
7. Cool and Store: Allow the cookies to cool completely on the baking sheet. Store in an airtight container; they will keep for about 3 days.