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chocolate dipped meringues on parchment paper
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Chocolate Dipped Meringue Cookies

These light and airy meringue cookies are sweet and elegant, with their bottoms dipped in chocolate! You can pipe them into beautiful shapes and eat as is, or use them to decorate pies and cakes.
Course cookies
Cuisine French
Diet Gluten Free, Low Fat, Low Salt
Keyword egg whites
Servings 50 cookies
Author Sarah Kieffer

Equipment

  • Ateco 869 Piping Tip

Ingredients

  • Lemon juice
  • 2 cups [400 g] granulated sugar
  • 1 cup [225 g] egg whites from 6 or 7 large eggs
  • ¼ teaspoon cream of tartar
  • ¼ teaspoon salt
  • 1 tablespoon pure vanilla extract
  • 8 oz semisweet or bittersweet chocolate melted

Instructions

  • Adjust the oven racks to the upper and lower middle positions of the oven, and preheat the oven to 200F [95C]. Line two sheet pans with parchment paper. Wipe down the mixer bowl, whisk attachment, and spatula you are using with a few drops of lemon juice (see note).
  • Pour 1 in [2.5 cm] of water into a medium saucepan and bring it to a gentle boil.
  • In the bowl of a stand mixer, gently stir the sugar, egg whites, salt, and cream of tartar with a rubber spatula until completely combined. Place the bowl over the saucepan, being careful not to let the water touch the bottom of the bowl. Stir with the spatula until the sugar is completely melted and reaches a temperature of 160F [70C], 4 to 5 minutes. As you stir the mixture, scrape down the sides of the bowl with the spatula (this will ensure no sugar crystals are lurking on the sides of the bowl and will help prevent the egg whites from cooking).
  • Remove the bowl from the heat and place it in the stand mixer fitted with a whisk. Whisk on low speed to combine, then increase the speed to medium-high. Beat until stiff, glossy peaks form, 8 to 10 minutes. Add the vanilla and beat on medium-low until incorporated.
  • Working quickly, place the mixture into a pastry bag fitted with a ½ in [12 mm] tip (I used an Ateco #869 tip in the photos above). Pipe 1 ½ in [4 cm] mounds about 1 in [2.5 cm] apart on the prepared sheet pans, 5 rows of 5 meringues on each sheet. Bake the meringues for 1 hour. Turn off the oven and let the meringues sit in the oven for 1 more hour. Transfer the sheets to a wire rack and let the meringues cool completely. Dip the bottoms of the meringues in the melted chocolate, the return them to the sheet pans and let them set. Store meringues in an airtight container at room temperature for up to 1 week.

Notes

Note: Any trace of fat can deter the egg whites from whipping properly, so I like to wipe everything down with a few drops of lemon juice.