Introduction

Chocolate Dipped Meringue Cookies are light, airy treats with a crisp texture and a rich chocolate finish. Perfect for a delicate dessert or a sweet snack, these cookies combine the sweetness of meringue with the indulgence of dark chocolate.

The image shows a group of small, delicate treats arranged closely together on a white marbled surface. Each treat has two layers: the bottom layer is smooth and shiny dark brown chocolate, forming a base that covers about one-third of the height; above it is a thick, white, swirled meringue-like top with a fine ridged texture and a small peak curling slightly at the tip. The contrast between the glossy chocolate and the matte white swirl creates a striking visual effect. The treats are evenly spaced but closely packed, filling the frame with a soft focus on the background and sharp detail on the front pieces. photo taken with an iphone --ar 4:5 --v 7

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

Instructions

Step 1: Preheat the oven to 200 degrees F and line a large baking sheet with parchment paper. Wipe the bowl of a stand mixer and whisk attachment with white vinegar to ensure cleanliness.
Step 2: Add the egg whites, sugar, and salt to the bowl and whisk until fully combined.
Step 3: Place the bowl over a small saucepan of simmering water and whisk frequently until the mixture reaches 160 degrees F (70 degrees C), or until the sugar has dissolved and the egg whites feel smooth, not grainy.
Step 4: Move the bowl to the stand mixer and whisk on medium-high speed until soft peaks form. Add the vanilla and continue whisking until stiff peaks develop.
Step 5: Transfer the meringue to a piping bag fitted with a large star tip (like Ateco 867) and pipe meringue kisses onto the prepared baking sheet. They will not spread, so spacing can be close.
Step 6: Bake for 1 1/2 to 2 1/2 hours depending on size, until the meringues are dry, no longer sticky to the touch, and easily peel off the parchment.
Step 7: Turn off the oven and leave the meringue cookies inside to continue drying out while preparing the chocolate coating.
Step 8: For the chocolate coating, heat half of the chocolate along with the oil in a medium bowl in 20-second intervals in the microwave until fully melted.
Step 9: Stir in the finely chopped remaining chocolate until smooth and glossy.
Step 10: Dip the cooled meringue kisses into the melted chocolate, then set them on parchment to harden before serving or storing.

Tips & Variations

Use a clean, dry bowl to whisk egg whites to achieve maximum volume and stiffness.
Vanilla bean paste adds a richer flavor, but vanilla extract works well as a substitute.
Try dipping the meringues in milk or white chocolate for a different flavor profile.
To make colored meringues, add a small amount of gel food coloring before piping.
For extra crunch, sprinkle finely chopped nuts or sea salt on the chocolate before it hardens.

Storage

Store meringue cookies in an airtight container at room temperature to keep them crisp. They will last up to two weeks. Avoid storing in humid environments to prevent them from becoming sticky. If the chocolate softens, allow cookies to cool in the refrigerator briefly before serving.

How to Serve

The image shows several small, round confections placed on a white marbled surface. Each treat has two visible layers: the bottom layer is dark brown, shiny chocolate with a wavy, scalloped edge, while the top layer is a smooth, white meringue shaped like a swirl with pointed ridges and a delicate curl at the tip. The meringue sits perfectly centered on the chocolate base, creating a striking contrast between the dark, glossy chocolate and the matte white meringue. The treats are arranged close together, filling the frame with soft light shining evenly on them. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pasteurized egg whites for this recipe?

Yes, pasteurized egg whites can be used safely and will work well for making meringue, maintaining the same texture and stability.

How do I know when the meringue sugar is fully dissolved?

After gently heating, rub a small amount of the mixture between your fingers; it should feel smooth without any graininess, indicating the sugar has fully dissolved.