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.
Would you like to receive recipes and cooking tips every week? Sign up for your free French food newsletter here and put some flair into your everyday kitchen.
Ingredients:
- 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
Preparation:
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
