Name: Chocolate Dipped Meringue Cookies Recipe
Prep time: 15 min
Cook time: 2 h 30 min
Total time: 2 h 45 min
Cuisine: French
Ingredients: 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; 113 g dark chocolate, divided (half finely chopped, half chunk); 1/2 tsp neutral oil (such as vegetable or canola oil)

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Introduction

Chocolate Dipped Meringue Cookies are light, airy treats with a crisp exterior and a smooth chocolate coating. These delicate cookies are perfect for satisfying your sweet tooth without feeling heavy, making an elegant addition to any dessert platter.

This image shows multiple small meringue cookies arranged closely together on a white marbled surface. Each meringue has two layers: the bottom layer is dark, glossy chocolate, covering the base and edges forming a scalloped pattern, while the top layer is pure white, smooth and swirled upwards to a peak with a slight curl at the tip. The texture of the meringue layer is light and airy with small ridges, and the chocolate glistens under the light. The focus is on the front row of meringues, with the background cookies softly blurred. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

Instructions

Step 1: Preheat the oven to 200 degrees F and line a large baking sheet with parchment paper.
Step 2: Wipe the bowl of a stand mixer and whisk attachment with white vinegar to ensure cleanliness and remove grease.
Step 3: Add the egg whites, sugar, and salt to the bowl and whisk until fully combined.
Step 4: Place the bowl over a small saucepan of simmering water and whisk frequently until the mixture reaches 160 degrees F (70 degrees C) or until the sugar has dissolved and egg whites feel smooth, not grainy.
Step 5: Transfer the bowl to the stand mixer and whip on medium-high speed until soft peaks form.
Step 6: Add the vanilla and continue whisking until stiff peaks form.
Step 7: Fill a piping bag fitted with a large star tip with the meringue mixture and pipe kisses onto the prepared baking sheet. Space them close together as they won’t spread.
Step 8: Bake for 1 1/2 to 2 1/2 hours depending on size, until the meringues are dry to the touch and easily lift off the parchment.
Step 9: Turn off the oven and leave the meringues inside to continue drying as it cools.
Step 10: For the chocolate coating, place half of the chocolate (not finely chopped) and oil in a bowl and heat in 20 second intervals in the microwave until melted.
Step 11: Stir in the remaining finely chopped chocolate until the mixture is smooth.
Step 12: Dip each cooled meringue cookie into the melted chocolate and place on parchment paper to set.

Tips & Variations

Use a kitchen thermometer to accurately monitor the temperature during the water bath for perfectly smooth meringue.
Try using white chocolate or milk chocolate for the coating if you prefer a sweeter finish.
Add a pinch of cocoa powder to the meringue mixture for a subtle chocolate flavor before baking.
If you don’t have a piping bag, use a spoon to drop dollops of meringue onto the baking sheet.

Storage

Store these cookies in an airtight container at room temperature for up to one week. Avoid humidity to keep them crisp. To refresh the texture, allow them to air dry for a few hours before serving. There’s no need to refrigerate, as moisture can soften the meringue.

How to Serve

The image shows a white plate filled with many small white meringue cookies, each shaped like a swirl with ridged texture and pointed tips. The meringues are arranged in a casual pile, some standing upright and others lying on their sides, showing the smooth, glossy surface on the outside and a light airy texture inside. A few meringues are placed on a white marbled surface near the plate. The whole scene is dusted with a fine layer of powdered sugar that adds a soft, frosted look to the cookies and the plate. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make meringue cookies without a stand mixer?

Yes, you can use a hand mixer or whisk vigorously by hand, but it will take longer to reach stiff peaks and requires more effort.

Why did my meringue turn out sticky or chewy?

This usually happens if the meringues are underbaked or exposed to moisture. Make sure to bake them until they are dry to the touch and allow them to cool and dry out fully in the turned-off oven.