Description
Chocolate Dipped Meringue Cookies
These chocolate dipped meringue cookies are an irresistible treat—light as air, sweet, and deliciously crunchy. Originally a favorite in European patisseries, these cookies have made their way into homes worldwide, where they’re enjoyed for their simplicity and elegant flavor. The rich dark chocolate coating adds a perfect balance to the sweet, airy meringue, making these naturally gluten-free cookies a delightful indulgence.
105 g egg whites (about 3 egg whites)
150 g (¾ cup) granulated sugar
¼ tsp kosher salt
½ tsp vanilla bean paste or extract
113 g (4 oz) dark chocolate, finely chop half
½ tsp neutral oil
Directions:
1. Preheat oven to 200°F and line a baking sheet with parchment paper.
2. Combine egg whites, sugar, and salt in a bowl. Heat over simmering water until 160°F.
3. Whisk to stiff peaks, add vanilla, and pipe onto baking sheet.
4. Bake for 1½-2½ hours, then let cool in the oven.
5. Melt chocolate, dip cookies, and let set.
Prep Time: 30 mins
Kcal: 27 per cookie
Step-by-Step Guide
1. Prepare the Meringue Base: Place the egg whites, sugar, and salt in a heatproof bowl (like a metal or glass mixing bowl). Set the bowl over a saucepan of gently simmering water, ensuring the bottom does not touch the water. Heat the mixture, whisking constantly, until it reaches 160°F on a digital thermometer. This step pasteurizes the eggs and dissolves the sugar.
2. Whip to Stiff Peaks: Transfer the hot mixture to the bowl of a stand mixer fitted with the whisk attachment. Whip on medium-high speed until the meringue is glossy, stiff, and completely cool to the touch, about 8-10 minutes. Add the vanilla bean paste or extract in the final minute of whipping.
3. Pipe and Bake: Fit a large piping bag with a star or round tip. Fill the bag with the meringue and pipe 1-inch kisses or rosettes onto your prepared baking sheet. Bake in the preheated 200°F oven for 1.5 to 2.5 hours. The meringues are done when they lift off the parchment cleanly and sound hollow when tapped. Turn off the oven, crack the door open, and let the meringues cool completely inside.
4. Dip in Chocolate: Finely chop the dark chocolate. Melt 2/3 of it in a heatproof bowl over simmering water or in short bursts in the microwave. Remove from heat and stir in the remaining chopped chocolate and the neutral oil until smooth. Dip the base of each cooled meringue cookie into the chocolate, let excess drip off, and place on a parchment-lined tray to set.
Serving Suggestions
Serve these elegant cookies as a light dessert after a rich meal, alongside coffee or tea. They make a beautiful addition to a holiday cookie platter or a dessert charcuterie board. For a special presentation, drizzle the set chocolate with a contrasting white chocolate or sprinkle with crushed pistachios or sea salt before the chocolate hardens.
How-to Summary
Create a sugar syrup by heating egg whites and sugar to 160°F. Whip the cooled syrup into a stiff, glossy meringue. Pipe into small shapes and bake at a very low temperature (200°F) for 1.5-2.5 hours until dry. Cool completely in the oven. Dip the bases in tempered dark chocolate and allow to set.
Frequently Asked Questions
Can I make these on a humid day?
Humidity is meringue’s enemy, as it prevents proper drying and can make cookies chewy. For best results, make these on a dry day and allow extra baking/cooling time in the oven.
Why did my meringues weep or crack?
Weeping (beads of sugar) means the sugar wasn’t fully dissolved during the heating stage. Cracking often means the oven temperature was too high, causing them to bake too quickly.
Can I use carton egg whites?
It’s not recommended. Pasteurized carton egg whites often do not whip to the same stable volume as fresh whites, leading to flat cookies.
How do I store these cookies?
Store in a single layer in an airtight container at room temperature for up to 2 weeks. Do not refrigerate, as moisture will soften them.
Can I flavor the meringue itself?
Yes, but use only dry extracts or powders (like espresso powder). Liquid food coloring or extracts can deflate the delicate meringue.
Common Mistakes to Avoid
- Not heating the sugar/egg mixture to 160°F: This crucial step ensures food safety and dissolves the sugar for a smooth, stable meringue.
- Under-whipping the meringue: The meringue must be stiff, glossy, and completely cool before piping. If it’s warm or soft, it will spread.
- Baking at too high a temperature: A low oven (200°F) dries the meringues slowly. A hotter oven will cause browning and cracking.
- Adding chocolate to hot meringues: Ensure cookies are fully cooled before dipping, or the chocolate will melt and slide off.
Conclusion
Mastering these chocolate-dipped meringue cookies is a rewarding baking project that yields impressively elegant results. Their delicate crunch and rich chocolate pairing make them a universally loved treat. By following the detailed steps and avoiding common pitfalls, you can consistently create these light, gluten-free confections that are perfect for gifting, special occasions, or a sophisticated homemade snack.