Name: 在家就能做！假日來做點美味的「巧克力蛋白酥皮餅乾」吧！ (Chocolate meringue cookies — no flour)
Uploaded: 2025-08-15T21:01:30.000Z
Duration: 5 min 54 s

Last week, I mentioned my chocolate meringue cookies, and hey, here they are.

上週，我提到了我的巧克力蛋白酥皮餅乾，嘿嘿，這不就來了。

No flour, so they're great for a gluten-free person.

不加麵粉，所以非常適合無麩質人群。

轉承詞

I am a gluten-full person, and I love these too, because they're so fluffy and chewy on the inside and crispy and glossy on the outside.

我就是一個很喜歡含麩質的人，但我也很喜歡這些餅乾，因為它們裡面鬆軟有嚼勁，外面酥脆有光澤。

This is based on a Milk Street recipe. I've changed the proportions and significantly simplified the process.

這是根據 Milk Street 的食譜製作的。我改變了比例，大大簡化了過程。

Get a bowl like so for mixing, and a smaller, microwave-safe bowl.

找一個這樣的碗來攪拌，再找一個小一點的微波爐專用碗。

Into that mixing bowl, I will crack two eggs, and then I'll fish out the yolks.

在攪拌碗中，我會打入兩個雞蛋，然後撈出蛋黃。

Save those for Hollandaise sauce or something, or save it for a different thing that I'll show you in a sec.

留著做荷蘭醬或者別的什麼，或者留著做別的東西，我等等給你示範。

If you have some cream of tartar, you could sprinkle a little in there. It makes egg foams less likely to collapse.

如果你有塔塔粉，可以撒一點進去。它能使蛋液不易起泡。

Beat those up for a couple of minutes until super foamy and you've got some peaks like so.

打幾分鐘，直到超級起泡，就像這樣。

Into that, I'll put 100 grams of powdered sugar. That's like a cup.

我會在其中加入 100 克糖粉。這相當於一杯的量。

The Milk Street recipe has you do this complicated procedure where you heat the eggs over a double boiler to exactly 100 F to make sure the brown sugar that they call for will actually dissolve.

Milk Street 的食譜讓你做這個複雜的程序，你要在雙層鍋爐上把雞蛋加熱到100華氏度，以確保他們要求的紅糖能真正溶解。

The sugar has to fully dissolve to get that smooth, glossy surface.

糖必須完全溶解，表面才會光滑有光澤。

You can instead just use powdered sugar, and it will dissolve instantly at room temperature.

你也可以直接使用糖粉，它在室溫下就能立即溶解。

If you want the brown sugar flavor, just add a little dab of molasses, but I don't think you'd even taste the difference in this.

如果你想要紅糖的味道，只需加入少許糖漿即可，但我認為你根本嘗不出其中的差別。

Whichever way you do it, this much sugar will collapse your foam. Check it. It's OK. Just keep beating. Just keep beating for like a good five minutes on high.

無論用哪種方法，這麼多糖都會讓泡沫塌陷。檢查一下，沒事，繼續用高轉速打上五分鐘。

I would never do this by hand with a whisk. There we go. Nice and stiff again. Check out those peaks.

我絕對不會用打蛋器打的。好了，又漂亮又凝固，看看那些小山頂。

Time for the chocolate. Get that glass bowl for the microwave, and I'll measure out 100 grams of semi-sweet chocolate chips. About two-thirds of a cup. Too much. Whoops. Save those.

現在做巧克力。把微波爐用的玻璃碗拿過來，我會量出 100 克半甜巧克力片。大約三分之二杯。太多了，哎呀省省吧。

On top of that, I need two tablespoons of butter. I'll mark it there and then just cut some smaller slices into the bowl so that they melt faster.

除此之外，我還需要兩湯匙奶油。我會在這裡做個記號，然後切一些小片放入碗中，這樣它們會融化得更快。

Again, you don't need a double boiler. Like they say, you just throw it in the microwave, just until the butter is melted.

同樣，你不需要雙層鍋爐。就像他們說的，你只需把它扔進微波爐，直到奶油融化。

For me, it took 40 seconds. No need to clean those beaters first. Just mix that.

我用了 40 秒。不用先清洗打蛋器。只需攪拌即可。

You want just enough heat to melt the chocolate and no more. When chocolate gets too hot, it can burn or kinda seize up. See, that was enough heat.

你需要的熱量只需足夠融化巧克力即可，不要過多。如果巧克力太熱，就會燒焦或凝固。看，這就是足夠的熱量。

Into that, I will measure 20 grams of cocoa powder, like a quarter cup. This will further chocolatify the batter, and also firm it up so that it doesn't spread too thin on the pan.

我將在其中加入 20 克可可粉，相當於四分之一杯。這將進一步使麵糊巧克力化，同時也能使麵糊更結實，不至於在平底鍋上攤得太薄。

Now we just need the tiniest pinch of salt, especially if you used salted butter — like an eighth of a teaspoon. A glug of vanilla, just for fun, and the key flavoring I think is the instant espresso powder.

現在我們只需要放一小撮鹽，特別是如果你用的是加鹽奶油--大概八分之一茶匙。再加一點香草，只是為了好玩，我認為關鍵的調味料是速溶濃縮咖啡粉。

Meringue cookies tend to be a little too sweet because they need the sugar for their structural matrix, and they lack the dark, roasty notes that you get from the baked flour in a normal cookie.

蛋白霜餅乾往往有點太甜，因為它們需要糖作為結構基質，而且缺乏普通餅乾中烘焙麵粉所帶來的深色烘焙香味。

A full teaspoon of this stuff will add those flavor notes and balance the sugar.

一茶匙的蛋白霜可以增加這些味道，平衡糖分。

It'll be masked by the chocolate, so don't worry if you don't like coffee. It won't taste liek coffee.

巧克力會掩蓋它的味道，所以不喜歡喝咖啡的人也不用擔心。它常起來不像咖啡。

I do like coffee, so let me thank Trade Coffee, sponsor of this video.

我喜歡咖啡，所以我要感謝本影片的贊助商 Trade Coffee。

Man, do I love a cold coffee, especially this time of year. And this is cold brew that I made myself. Let me show you how.

我喜歡冰咖啡，尤其是每年的這個時候。這是我自己製作的冰咖啡。我來教你怎麼做。

Trade sends you new and delightful coffees from the top roasters in the US, 15 of which are now offering stuff specifically for cold brew.

Trade 向你推薦來自美國頂級烘焙商的新咖啡，其中 15 家烘焙商現在推出了專門用於冷飲的咖啡。

Man, you can smell how fresh those beans are. A really fresh roast makes a big difference, and that's what Trade sends me.

天啊，你可以聞到這些咖啡豆有多新鮮。真正新鮮的烘焙會帶來很大的不同，這就是 Trade 送給我的咖啡。

They also sent me this nifty pot that makes it so easy to play with cold brewing.

他們還送了我這個漂亮的咖啡壺，讓我可以輕鬆玩轉冷萃咖啡。

For a limited time, Trade is giving 50% off a month of cold brew. That's around 60 cups for 50% off when you go to drinktrade.com slash ragusea.

限時優惠，Trade 推出每月五折優惠。造訪 drinktrade.com slash ragusea 即可享有約 60 杯五折優惠。

That's been extracting in the fridge for about 24 hours. Lift out the grinds and pour.

已經在冰箱裡萃取了大約24小時。把研磨好的咖啡粉取出來倒出來。

The cold extraction gets you more of certain compounds and less of others.

冷萃取可以讓你得到更多的某些化合物，而其他化合物則更少。

It's really a different product than iced coffee, which is just hot brewed coffee that's been chilled.

它確實是一種不同於冰咖啡的產品，冰咖啡只是冷卻的熱煮咖啡。

This is so bright and refreshing, and I don't have to buy cans of it at the store anymore. Go to drinktrade.com/ragusea to get 50% off a month of cold brew. Thank you, Trade.

這款咖啡清爽提神，我再也不用去商店買罐裝了。去 drinktrade.com/ragusea 買一個月冷萃咖啡，可享五折優惠。謝謝 Trade。

Anyway, I'll steal a scoop or two of the meringue, just to help keep everything wet here while we mix this up.

總之，我會偷拿一兩勺蛋白酥皮，在我們攪拌的時候保持溼潤。

You could also, at this stage, drop the egg yolks into the chocolate.

在這個階段，你還可以將蛋黃放入巧克力中。

If you mix those in, your cookies will come out like this — a little more brownie-like.

如果把蛋黃和巧克力混在一起，做出來的餅乾就會像這樣——有點像巧克力蛋糕。

You'd hardly believe there's no flour in there. But if you want the traditional glossy meringue experience, leave the yolks out.

你很難相信裡面沒有麵粉。但如果你想要傳統的光滑蛋白霜體驗，就不要加蛋黃。

Just mix that up smooth, grab the spatula and scrape that whole chocolate mixture into the meringue.

只需將其攪拌均勻，拿起刮刀將巧克力混合物刮入蛋白霜中即可。

Now is the time for some more chocolate chips, if you want any chunks in the final cookie. However much you want.

如果你想在最後的曲奇餅乾中留下巧克力塊，現在就可以多放一些巧克力屑了。多少都行。

Tradition would dictate that you gently fold the two together. I have done experiments and found no difference at all if I just go in with the beaters again.

傳統做法是將兩者輕輕疊在一起。我做過實驗，發現如果再用打蛋器攪打一次，兩者完全沒有區別。

The trick is to not over-mix. That could deflate the foam. Just barely bring the two together and then stop. I'll scrape down the sides and do the rest by hand real quick.

訣竅在於不要過度攪拌。這樣會使泡泡變癟。只需勉強將兩者攪拌到一起，然後停止。我會刮掉邊上的保麗龍，然後用手快速完成剩下的部分。

Look at how beautiful that is, like pudding.

The batter is so sticky that I recommend laying parchment paper on your pan and then hitting the paper with cooking spray.

麵糊非常粘，我建議在平底鍋上鋪上羊皮紙，然後在紙上噴上烹飪噴霧。

If you have a little ice cream scoop like this, that's a good tool here, though a ladle works as well.

如果你有這樣一個小淇淋勺，那就是一個很好的工具，不過用勺子也可以。

把這些麵糰倒在紙上就可以了。

I should have enough for six big cookies, or one pan's worth. Multiply the recipe as needed. Really scrape the bowl for that last bit there. Sticky stuff, I tell ya.

我應該有足夠做六塊大餅乾的量，或者一平底鍋的量。根據需要乘以配方。最後一點要把碗刮乾淨。粘粘的，我告訴你。

In the oven, it goes at 350°F, 180°C, and it can be kinda tricky to know when these are done.

烤箱的溫度為 350 華氏度（180 攝氏度），要知道什麼時候烤好有點難。

Look for the tops to crack, and then you will see and smell a little extra browning happening around the edges.  That's when I think they're best. Mine takes 15 minutes max.

要看頂部是否開裂，然後你會看到和聞到邊緣有一點額外的褐變。這時候我覺得就最好吃了。我的花了 15 分鐘。

They're very soft now. Let them cool and harden before you peel them off the paper.

它們現在非常柔軟。讓它們冷卻變硬，然後再從紙上剝下來。

And I really like them the next day, like this one. They get chewier after they sit around for a while.

我很喜歡第二天吃，就像這個。放久了會更有嚼勁。

Look at that interior. Fluffy and cake-like, but it melts in your mouth like cotton candy.

看看它的內部。鬆鬆軟軟的，像蛋糕一樣，但入口即化，就像棉花糖一樣。

Such a magical substance, and not just for people with celiac disease, though I suppose they do get first dibs.

這真是一種神奇的物質，而且不只是乳糜瀉患者的專利，不過我想他們確實有優先權。