Chocolate Dipped Meringue Cookies
Delightful light and airy cookies with a crispy shell and a soft, chewy interior, coated in rich dark chocolate for an elegant touch.
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.
Notes
These cookies are best served fresh but can also be enjoyed with ice cream or fresh berries. Store in an airtight container to maintain crispiness, but avoid refrigerating. They can last up to a week; freezing is also an option.