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
Scale
- 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