Description
Light, airy meringue cookies topped with a layer of dark chocolate.
Ingredients
Scale
- 4 large egg whites, room temperature
- 1 cup granulated sugar
- 1/2 teaspoon cream of tartar
- 1 teaspoon vanilla extract
- 4 ounces dark chocolate, chopped
Instructions
- Preheat your oven to 225 degrees Fahrenheit. Line two baking sheets with parchment paper.
- In a clean, dry bowl, beat the egg whites with an electric mixer until soft peaks form.
- Gradually add the sugar, one tablespoon at a time, beating well after each addition until stiff, glossy peaks form.
- Beat in the cream of tartar and vanilla extract.
- Transfer the meringue mixture to a piping bag fitted with a large star tip. Pipe small mounds onto the prepared baking sheets.
- Bake for 60 to 75 minutes, or until the meringues are dry and lift easily from the parchment paper. Turn off the oven and let the meringues cool completely inside the oven with the door slightly ajar for at least one hour.
- Melt the chopped dark chocolate in a double boiler or in the microwave in short bursts, stirring until smooth.
- Dip the tip of each cooled meringue into the melted chocolate. Place them back on the parchment paper.
- Allow the chocolate to set completely before serving or storing.
Notes
- Make sure your mixing bowl and whisk attachments are completely free of grease for the best meringue volume.
- Store meringues in an airtight container at room temperature.
- Prep Time: 20 min
- Cook Time: 75 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 meringue
- Calories: 75
- Sugar: 13
- Sodium: 5
- Fat: 2
- Saturated Fat: 1
- Unsaturated Fat: 1
- Trans Fat: 0
- Carbohydrates: 14
- Fiber: 0
- Protein: 1
- Cholesterol: 0
Keywords: meringue, chocolate, cookie, baked dessert, egg white