Chocolate Dipped Meringue Cookies
Why Make This Recipe
Chocolate Dipped Meringue Cookies are the perfect treat for any occasion. These light and airy cookies offer a delightful contrast of textures with their crispy outer shell and soft, chewy interior. Dipping them in rich dark chocolate elevates their appeal, making them a sophisticated dessert that is sure to impress family and friends. Whether you’re hosting a party or simply looking for a sweet nibble with your afternoon tea, these meringue cookies are the ideal choice.
How to Make Chocolate Dipped Meringue Cookies
Ingredients:
- 105 g egg whites (about 3 egg whites)
- 150 g granulated sugar
- 1/4 tsp kosher salt
- 1/2 tsp vanilla bean paste or extract
- 113 g dark chocolate (finely chop half)
- 1/2 tsp neutral oil
Directions:
For the meringue cookies:
- Preheat your oven to 90°C (200°F) and line a baking sheet with parchment paper.
- In a clean, dry mixing bowl, whisk the egg whites and kosher salt until soft peaks form.
- Gradually add the granulated sugar, continuing to whisk until the mixture becomes glossy and stiff peaks form.
- Gently fold in the vanilla bean paste or extract.
- Using a piping bag, pipe small dollops of meringue onto the prepared baking sheet, leaving space between each for expansion.
- Bake in the preheated oven for about 1-1.5 hours, or until the cookies are firm and dry to the touch. Turn off the oven and let the cookies cool inside with the door slightly ajar.
For the chocolate coating:
- Melt the chopped dark chocolate in a microwave or over a double boiler until smooth.
- Stir in the neutral oil to give the chocolate a glossy finish.
- Dip the cooled meringue cookies halfway into the melted chocolate, allowing any excess to drip off.
- Place the dipped cookies onto a parchment-lined tray and let the chocolate set at room temperature or in the fridge.
How to Serve Chocolate Dipped Meringue Cookies
These delectable cookies are best served fresh but can also be paired with a variety of accompaniments. Consider serving them alongside a scoop of vanilla ice cream, or with fresh berries for a refreshing twist. They can also be enjoyed alongside a warm cup of coffee or tea, adding a delightful crunch and sweetness to your beverage experience.
How to Store Chocolate Dipped Meringue Cookies
To retain the meringue’s crispiness, store the cookies in an airtight container at room temperature. Avoid refrigerating them, as moisture can lead to a chewy texture. Properly stored, they can last for up to a week. If you make a large batch, consider freezing some for later enjoyment, although be mindful that the chocolate may lose some of its luster when thawed.
Tips to Make Chocolate Dipped Meringue Cookies
- Ensure your mixing bowl and beaters are completely clean and free of any grease, which can affect the meringue’s volume.
- Avoid humid days for making meringues, as humidity can hinder the drying process.
- Experiment with different flavorings by adding extracts like almond or peppermint to the meringue mixture.
- For a colorful presentation, sprinkle some crushed nuts or edible glitter on the chocolate before it sets.
Variation
For a fun twist, consider making Chocolate Dipped Meringue Kisses by adding color to the meringue before baking. Use food coloring to create swirls or even a vibrant ombre effect. You can also incorporate mix-ins, such as finely chopped nuts or sprinkles, to customize each batch.
FAQs
Can I use powdered sugar instead of granulated sugar for meringues?
While you can use powdered sugar, granulated sugar dissolves better during whisking, resulting in a sturdier meringue.
What if my meringue doesn’t form stiff peaks?
If your meringue is not forming stiff peaks, it may be due to traces of fat in your bowl or on your beaters. Make sure everything is thoroughly cleaned.
How can I tell when my meringue cookies are done?
Meringue cookies should feel firm and dry to the touch when properly baked. They may also lift easily off the parchment paper. If they are still sticky, they need more time in the oven.
Chocolate Dipped Meringue Cookies
Ingredients
For the Meringue Cookies
- 105 g egg whites (about 3 egg whites)
- 150 g granulated sugar
- 1/4 tsp kosher salt
- 1/2 tsp vanilla bean paste or extract
For the Chocolate Coating
- 113 g dark chocolate (finely chopped half)
- 1/2 tsp neutral oil
Instructions
Preparation
- Preheat your oven to 90°C (200°F) and line a baking sheet with parchment paper.
- In a clean, dry mixing bowl, whisk the egg whites and kosher salt until soft peaks form.
- Gradually add the granulated sugar, continuing to whisk until the mixture becomes glossy and stiff peaks form.
- Gently fold in the vanilla bean paste or extract.
- Using a piping bag, pipe small dollops of meringue onto the prepared baking sheet, leaving space between each for expansion.
Baking
- Bake in the preheated oven for about 1-1.5 hours, or until the cookies are firm and dry to the touch.
- Turn off the oven and let the cookies cool inside with the door slightly ajar.
Chocolate Coating
- Melt the chopped dark chocolate in a microwave or over a double boiler until smooth.
- Stir in the neutral oil to give the chocolate a glossy finish.
- Dip the cooled meringue cookies halfway into the melted chocolate, allowing any excess to drip off.
- Place the dipped cookies onto a parchment-lined tray and let the chocolate set at room temperature or in the fridge.
