Crispy meringue cookies made simply by adding sugar to egg whites, with chocolate added. This recipe is arranged in two ways: marbled and chocolate dipped.
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0:03 Chocolate dipped meringue cookies
3:00 Marble chocolate meringue cookies
5:48 Wrapping
Meringue cookies with chocolate
Meringue cookies are a delightful treat that transforms leftover egg whites into crispy delights with just a mix of sugar. The best part is, you can easily customize them by adding different colors and using various piping tips to create your desired shapes. The high level of design flexibility makes meringue cookies a truly appealing choice for baking enthusiasts.
French pastries often feature easy-to-work-with ingredients like butter and cream. After a satisfying dessert, it's quite common in France to be served meringue with coffee as a refreshing and simple yet surprisingly comforting treat. It has a clean taste, much like Japanese confections, leaving no heavy aftertaste.
While meringue cookies alone might be a bit too sweet for some, reducing the sugar isn't an option if you want that crispy texture. So, this time, I decided to pair them with intense, bittersweet chocolate, creating two variations: marbled meringue and chocolate-dipped ones.
How to make chocolate meringue cookies
Chocolate-covered meringue cookies
In a bowl, add the egg whites and gradually add all the sugar at the beginning. Whisk vigorously until stiff peaks form. (If whisking by hand, add the sugar in three separate additions.)
Sift in the powdered sugar and gently fold it in using a rubber spatula. Be careful not to overmix, as it can cause the meringue's bubbles to collapse and turn into a liquid. On the other hand, if you don't mix enough, there may be areas where the meringue and powdered sugar aren't fully incorporated, resulting in fragile meringue cookies. Take care to avoid crushing the bubbles and ensure the powdered sugar is thoroughly mixed into the meringue.
Fill a piping bag (or use a spoon) and pipe the meringue into your desired shapes. For this batch, I used a star-shaped piping tip, but you can also use a round or other decorative tips for a cute effect.
Bake in a 100°C (212°F) oven for about 1 and a half hours, then turn off the heat and leave the meringues in the oven for an additional 30 minutes.
(Note: I made some using both parchment paper and silicone mats, and the ones on the silicone mat took longer to dry. It's recommended to make meringue cookies using parchment paper!)
Once the meringues have completely cooled, melt the chocolate. Dip each meringue halfway into the melted chocolate.
Decorate with gold dragees and place them on a baking sheet to allow the chocolate to set and dry.
Marble chocolate meringue cookies
Following the same procedure as the chocolate-dipped meringue cookies, whisk the egg whites and sugar until foamy, then add and mix in the powdered sugar.
Add the melted chocolate and mix it in gently (being careful not to overmix!).
Fill a piping bag (or use a spoon) and pipe the mixture into your desired shapes.
Bake in a 100°C (212°F) oven for about 1 hour and 30 minutes. After baking, turn off the oven and leave the meringues inside for 30 minutes.
In this recipe, I have provided two variations. If you want to try both, you can divide the meringue mixture in half after adding the powdered sugar. One portion can be used for plain meringues, and the other can have chocolate added to create marble effect meringues.
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Chocolate Covered Meringue Cookies
- Total Time: 2 hours 20 minutes
- Yield: 40 cookies 1x
- Diet: GlutenFreeDiet
Description
Crispy meringue cookies made simply by adding sugar to egg whites, with chocolate added. This recipe is arranged in two ways: marbled and chocolate dipped.
Ingredients
- 2 (approximately 70g) egg whites
- 55g granulated sugar
- 55g powdered sugar
- Chocolate for dipping
- Gold Sugar Pearls
Instructions
- Preheat the oven to 100°C (212°F) and line a baking sheet with parchment paper.
- In a bowl, add the egg whites and gradually add all the granulated sugar until stiff peaks form. If whisking by hand, add the sugar in three parts.
- Sift the powdered sugar into the bowl and gently fold it in using a rubber spatula. Be careful not to overmix, as it can cause the meringue to turn runny, but also ensure that the powdered sugar is well incorporated to avoid lumpy meringue cookies.
- Fill a piping bag (or use a spoon) and pipe the meringue into your desired shapes. For this recipe, a star tip was used, but you can use other tips to create different cute shapes.
- Bake the meringue cookies in the preheated oven at 100°C (212°F) for approximately 1 and a half hours. After baking, turn off the oven and leave the meringues inside for 30 minutes.
- Once the meringues have completely cooled, melt the chocolate and dip half of each meringue in the melted chocolate.
- Decorate with gold dragees and place them on a parchment-lined baking sheet to allow the chocolate to dry.
- Prep Time: 20 minutes
- Additional Time: 0 hours
- Cook Time: 2 hours
- Category: Baked Goods
- Cuisine: french
Nutrition
- Serving Size: 1
- Calories: 12
- Sugar: 3
- Sodium: 0
- Fat: 0
- Saturated Fat: 0
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 3
- Fiber: 0
- Protein: 0
- Cholesterol: 0
Marble Chocolate Meringue Cookies
- Total Time: 2 hours 20 minutes
- Yield: 40 cookies 1x
- Diet: GlutenFreeDiet
Description
Crispy meringue cookies made simply by adding sugar to egg whites, with chocolate added. This recipe is arranged in two ways: marbled and chocolate dipped.
Ingredients
- 2 (about 70g) egg whites
- 55g granulated sugar
- 55g powdered sugar
- 50 g chocolate
Instructions
- Place a baking sheet on the baking tray.
- Preheat the oven to 100°C (212°F).
- Melt the chocolate in the microwave or using a double boiler.
- In a bowl, add the egg whites and gradually add all the sugar until stiff peaks form. If whisking by hand, add the sugar in three batches.
- Sift in the powdered sugar and gently fold it in using a rubber spatula. Be careful not to overmix, as it can cause the meringue to become too runny or result in unevenly mixed sugar, leading to fragile meringue cookies.
- Add the melted chocolate and gently mix it in. Be sure not to overmix!
- Fill a piping bag (or use a spoon) and pipe the meringue mixture into your desired shapes.
- Bake in a 100°C (212°F) oven for about 90 minutes. After baking, turn off the oven and leave the meringue cookies inside for an additional 30 minutes.
- Prep Time: 20 minutes
- Additional Time: 0 hours
- Cook Time: 2 hours
- Category: Baked Goods
Nutrition
- Serving Size: 1
- Calories: 17
- Sugar: 3
- Sodium: 1
- Fat: 0
- Saturated Fat: 0
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 3
- Fiber: 0
- Protein: 0
- Cholesterol: 0
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