Print

Chocolate Dipped Meringue Cookies Recipe

Print Recipe

★★★★★

4.5 from 133 reviews

Delightfully crisp and airy chocolate dipped meringue cookies made from whipped egg whites and sugar, baked low and slow for a perfect melt-in-your-mouth texture, then dipped in rich dark chocolate for an elegant finish.

Ingredients

Scale

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

Chocolate Coating

  • 113 g dark chocolate (half finely chopped)
  • 1/2 tsp neutral oil

Instructions

  1. Prepare the oven and baking sheet: Preheat your oven to 200°F (93°C) and line a large baking sheet with parchment paper to prevent the meringues from sticking.
  2. Clean the mixing bowl: Wipe the bowl of your stand mixer and the whisk attachment with white vinegar to remove any grease, which helps the egg whites whip better.
  3. Mix ingredients: Combine the egg whites, granulated sugar, and kosher salt in the mixer bowl and whisk until they are fully combined.
  4. Heat mixture over simmering water: Place the mixing bowl over a small saucepan with simmering water (double boiler method). Whisk frequently until the mixture reaches 160°F (70°C) or the sugar is fully dissolved and the egg whites feel smooth and no longer grainy.
  5. Whip the meringue: Transfer the mixing bowl to the stand mixer and whisk on medium-high speed until soft peaks form, then add vanilla bean paste or extract and continue whisking until stiff peaks appear.
  6. Pipe the meringue: Transfer the meringue to a piping bag fitted with a large star tip (such as Ateco 867) and pipe kiss-shaped mounds onto the prepared baking sheet. The meringues will not spread much, so they can be piped close together.
  7. Bake: Place the baking sheet in the oven and bake for 1½ to 2½ hours depending on size. They are done when they are no longer sticky to the touch and peel easily off the parchment.
  8. Dry the cookies: Turn off the oven and leave the meringue cookies inside to continue drying out and cooling completely for a crisp texture.
  9. Melt the chocolate: In a medium bowl, combine half of the dark chocolate (not finely chopped) with the neutral oil. Heat in the microwave in 20-second increments, stirring until melted and smooth.
  10. Incorporate chopped chocolate: Stir in the finely chopped half of the dark chocolate into the melted chocolate mixture until fully smooth and combined, creating a glossy dipping chocolate.
  11. Dip and coat: Once the meringue cookies are completely cooled, dip the bottoms or parts of the cookies in the melted chocolate, then place them on parchment to set.

Notes

  • Ensure the bowl and whisk are completely grease-free to achieve the best meringue volume.
  • Slow baking at a low temperature is key to drying out the meringues without browning them.
  • Use good quality dark chocolate for a rich and smooth coating.
  • Meringue cookies can be stored in an airtight container for up to a week to maintain crispness.
  • Adding the neutral oil to the chocolate helps create a smooth, glossy finish for dipping.

Keywords: meringue cookies, chocolate dipped meringues, egg white cookies, low-temperature baking, crisp meringue, chocolate coating

Find it online: https://chefmilacook.com/chocolate-dipped-meringue-cookies-recipe/