Chocolate meringues are mild and ethereal, but indulgent and chocolatey. Dunk them in darkish chocolate for a wealthy and satisfying, but low-calorie deal with. My recipe walks you thru all of the steps and consists of loads of ideas and methods for flawless outcomes.
Chocolate Meringue Cookies
Made with easy pantry staples and drenched in clean darkish chocolate for simply the correct quantity of indulgence, chocolate meringues are a deal with that’s each easy and beautiful. They’re additionally irresistible; It’s virtually unimaginable to eat only one!
In case you’ve by no means made meringues earlier than, there’s a little bit of approach concerned for them come out good each time. Whereas not terribly troublesome, there’s a slight studying curve so I’ve included a lot of ideas and methods and images beneath to not intimidate you, however to coach and hopefully keep away from any hiccups and wasted components (you may as well take a look at my fundamental meringue video, if a tutorial helps!).
Meringues aren’t solely tasty, they’re additionally intro for making meringue for different recipes, like angel meals cake, Swiss meringue buttercream, or the elusive French macaron.
Get to Know This Recipe
- Texture: Gentle and ethereal with a crisp chew. They will develop into chewy if uncovered to moisture, however I embody a straightforward answer for that (learn on!).
- Style: Wealthy chocolate taste from the cookies themselves and that beautiful darkish chocolate coating.
- Method: Not the only of cookies, since we’re coping with egg whites right here; nonetheless, even inexperienced persons may be profitable in the event that they observe my ideas!
- Time: Meringues aren’t fast to make, however they’re definitely worth the wait (they usually’re a lot easier than their fussy cousin, the chocolate macaron)! This recipe takes an hour to bake after which wants to chill for one more 1-2 hours. If you need a quicker chocolate repair, attempt my flourless chocolate cookies or double chocolate chip cookies as an alternative!
Elements
Chocolate meringues require simply seven components. As all the time, I’ll assessment just a few of the essential ones earlier than we get began!
- Egg whites. Separate your individual eggs (do NOT use carton egg whites, their success charge is simply too spotty) and be extraordinarily cautious to not get even a drop of yolk into the egg whites. Additionally, be sure to are including your egg whites right into a clear, dry, grease-free bowl.
- Cocoa powder. I exploit and advocate pure cocoa powder. Whereas Dutch course of cocoa will work right here, none of my style testers most well-liked the chocolate meringues made with Dutch cocoa to those made with pure. Whichever you utilize, be sure to sift your cocoa powder earlier than including it. We wish a completely clean batter, however we additionally don’t wish to over-mix by attempting to work out any cocoa powder lumps with a spatula.
- Cream of tartar. This stabilizes our egg whites. Whereas cream of tartar is usually skipped in meringue, I take into account it like “coaching wheels” for making a profitable meringue (and all the time embody it when making macarons), so I like to recommend it.
- Sugar. Common granulated sugar works simply high quality right here.
- Chocolate (for dipping!). I like to recommend semisweet or darkish chocolate melting wafers or couverture chocolate (which is what I used as we speak). Chocolate chips may also work, however they don’t soften as properly, since they’re particularly designed to carry their form, they usually’re extra more likely to streak after the chocolate has cooled.
SAM’S TIP: In case you don’t wish to waste the spare egg yolks, save them to make lemon bars or lemon crumb bars, banana pudding, a lemon tart, or my german chocolate cake.
Keep in mind, that is simply an outline of the components I used and why. For the complete recipe please scroll right down to the underside of the publish!
Find out how to Make Chocolate Meringues
- Mix the egg whites, cream of tartar, and salt. Do that in a utterly grease and moisture free bowl (any little bit of moisture or grease can spoil your meringues!). Beat on low velocity till mixed and foamy.
- Progressively add the sugar! Simply add one tablespoon at a time whereas working your mixer on excessive velocity. Give every tablespoon a little bit of time to start to dissolve earlier than including extra; I often wait about 15 seconds after every addition.
- Preserve beating till you attain stiff peaks. This batter will take at the very least a number of minutes to realize stiff peaks. It’s going to enhance in quantity and be very thick and shiny when it’s prepared. “Stiff peaks” merely implies that the height that kinds while you raise the beaters from the combination holds its form — it stays stiff and doesn’t fold over or dissolve again in on itself.
SAM’S TIP: When you hit stiff peaks, cease! Over-mixing the batter is simply as unhealthy as not beating it sufficient and may trigger the meringue to interrupt down.
- Fold within the vanilla and cocoa powder. Use a spatula at this level (as an alternative of an electrical mixer) and fold gently till utterly mixed, however don’t over-mix. The batter will deflate barely throughout this course of, and that’s okay. Portion your batter right into a piping bag (if desired, you can simply do dollops with a spoon. It’s not as fairly however nonetheless works!).
- Pipe or dollop batter onto parchment lined baking sheets. The cookies received’t unfold, so be sure to pipe them shut collectively as a way to match all of them on the identical tray. Bake for an hour, then flip off the oven. Let the cookies cool utterly earlier than dunking in melted chocolate.
SAM’S TIP: In case you’ve by no means melted chocolate earlier than, take a look at my publish on tips on how to soften chocolate chips within the microwave. It will assist you keep away from a few of the widespread pitfalls that result in seized (grainy!) chocolate.
Regularly Requested Questions
There are such a lot of components that may have an effect on meringue and forestall it from reaching stiff peaks. These embody humidity (goal for a low humidity day), sort of egg whites (by no means use carton egg whites, they don’t all the time work!), cleanliness of the bowl and beaters (they should be completely dry and grease-free), cream of tartar (higher to not skip it!), and time (it could actually take some time to succeed in stiff peaks).
Whereas correctly ready, baked, and saved, chocolate meringues ought to preserve their crispness. Moisture/humidity does have the potential to make them chewy although.
The nice factor is, chewy meringues can be salvaged, so long as you haven’t dipped them in chocolate! due to this, I like to recommend ready to dip them till the day you propose on serving them in case you are involved about chewiness.
To make them crispy once more, return your meringues to a 225F oven for 10-20 minutes. Enable them to chill within the oven for one more hour, and then dip them in chocolate.
Let your chocolate meringues cool utterly (and permit the chocolate to utterly set after dipping) after which retailer in an hermetic container away from any moisture or warmth. They don’t must be refrigerated.
Be happy to get artistic together with your ornament. You possibly can all the time sprinkle some crushed peppermint candies over the melted chocolate for a chocolate peppermint twist!
Take pleasure in!
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Chocolate Meringues
Crisp chocolate meringues made with simply 6 components! Dunk them in darkish chocolate for a wealthy and satisfying deal with!
Servings: 30 cookies
Energy: 47kcal
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Directions
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Preheat oven to 225F (105C) and line a big baking sheet with parchment paper. Put aside.
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In a clear, dry giant mixing bowl (use the bowl of a stand mixer you probably have one), mix the egg whites, cream of tartar and salt and use the whisk attachment of your stand mixer or an electrical mixer to stir on medium-low velocity till foamy (about 30-60 seconds).
4 giant egg whites, ½ teaspoon cream of tartar, ⅛ teaspoon desk salt
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Improve mixer velocity to excessive and step by step add sugar, about 1 Tablespoon at a time, stirring for about 20 seconds after every addition.
1 cup (200 g) granulated sugar
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Proceed to stir on excessive velocity till meringue is thick, shiny, and has elevated considerably in quantity and you’ve got reached stiff peaks. Sugar must also have dissolved (take a look at this by rubbing a small little bit of the combination between your fingers, if it feels gritty, the sugar is not dissolved).
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Add vanilla extract and cocoa powder and, utilizing a spatula, gently fold into the meringue till properly integrated and batter is uniform.
1 teaspoon vanilla extract, ⅓ cup (35 g) pure cocoa powder
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Match a big disposable piping bag with a big tip (I used an Ateco 846 tip and piped into 1 ½” (4cm) swirls) and switch meringue into ready piping bag and pipe onto ready cookie sheet. The meringue cookies will not unfold and so may be piped shut collectively, and it would be best to bake all the cookies on the similar time, so be sure to depart sufficient house.
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Switch to heart rack of 225F (105C) oven and bake for 1 hour, then flip off the oven however don’t open the oven door. Go away the oven door closed and permit cookies to chill utterly within the oven (1-2 hours) earlier than eradicating.
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As soon as cookies have cooled utterly, place chocolate chips in a small microwave-safe bowl and soften in 20-second intervals (stirring properly in between) till chocolate is totally melted.
1 cup (170 g) semisweet or darkish chocolate chips or couverture chocolate
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As soon as chocolate has melted, dip meringues midway into chocolate, take away, and return to a wax paper lined baking sheet for chocolate to harden earlier than having fun with.
Notes
Storing
Meringue cookies needs to be crisp and may be saved in an hermetic container in a cool dry place (make certain to chill utterly earlier than storing). Place parchment or wax paper between layers to stop sticking. Chocolate meringues could also be saved for as much as 1 week, but when uncovered to warmth/humidity or moisture they may lose their crispness.
Diet
Serving: 1chocolate meringue cookie | Energy: 47kcal | Carbohydrates: 9g | Protein: 1g | Fats: 1g | Saturated Fats: 1g | Sodium: 21mg | Potassium: 30mg | Fiber: 1g | Sugar: 9g | Calcium: 2mg | Iron: 1mg
Dietary info relies on third-party calculations and needs to be thought of an estimate solely. Precise dietary content material will differ primarily based upon manufacturers used, measuring strategies, cooking technique, portion sizes, and extra.
I initially revealed this recipe over on The Recipe Critic in December of 2017. I’ve since up to date the images and publish right here to incorporate extra useful info and particulars.
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