For a cookie that matches any menu, try this chocolate-dipped meringues recipe. These delightful, little cookies have an airy, crisp texture that melts in your mouth. Dipping them in dark chocolate is both attractive and tasty; the effect is perfectly elegant for dinner guests.
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- 6 egg whites* (room temperature)
- 1/16 teaspoon cream of tartar
- 1/16 teaspoon salt
- 1 cup plus 2 tablespoons confectioners' sugar (powdered sugar)
- 4 ounces semi-sweet chocolate
Cook's note : To avoid foodborne illness, pasteurized eggs are recommended, especially for children, the elderly, and those with impaired immune systems.
How to make chocolate-covered meringue kisses:
Beat egg whites on low speed, while mixing in the cream of tartar, salt, and confectioners' sugar, one tablespoon at a time. One the dry ingredients are completely incorporated into the egg whites, increase the beater speed to medium-high and whip the mixture until the meringue forms stiff, glossy peaks.
Pipe 2-inch rounds of the meringue onto a parchment-lined baking sheet and bake in a preheated 200F oven for 1 1/2 hours (90 minutes). Turn off the heat, open the oven door by a small crack, and allow the meringues to cool and dry out on the baking sheet for several hours, until they are lightly crisp.
Melt the dark chocolate in a double-boiler. Line a baking sheet with fresh parchment paper. Grasping a meringue cookie by the base, turn it upside-down and dip 1/2 of it into the melted chocolate. Allow the excess chocolate to drip off of it for a few seconds. Turn the cookie right-side up again, all the while carefully twirling it to keep the chocolate neat on the cookie's surface. Carefully place the chocolate-dipped meringue on the prepared parchment. Repeat the process with the remaining meringues.
This chocolate covered meringue cookies recipe makes 20 to 24 cookies