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Double Chocolate Meringues Recipe

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4.1 from 47 reviews

These Double Chocolate Meringues are delicate, light, and crispy on the outside with a rich cocoa flavor. Whipped egg whites are combined with cocoa powder and piped into swirled cookies, then baked low and slow to achieve a perfectly crisp texture. The meringues are finished by dipping halfway in melted semisweet or dark chocolate, making them an irresistible chocolate treat perfect for dessert or special occasions.

Ingredients

Meringue:

  • 4 large egg whites, room temperature
  • ½ teaspoon cream of tartar
  • ⅛ teaspoon table salt
  • 1 cup (200 g) granulated sugar
  • 1 teaspoon vanilla extract
  • ⅓ cup (35 g) natural cocoa powder, sifted

Chocolate Coating:

  • 1 cup (170 g) semisweet or dark chocolate chips or couverture chocolate (or 6 oz finely chopped chocolate bar)

Instructions

  1. Preheat Oven and Prepare Baking Sheet: Preheat your oven to 225°F (105°C) and line a large baking sheet with parchment paper. Set aside for later.
  2. Begin Whipping Egg Whites: In a clean, dry large mixing bowl or the bowl of a stand mixer, combine the egg whites, cream of tartar, and salt. Using the whisk attachment, beat on medium-low speed until the mixture becomes foamy, about 30 to 60 seconds.
  3. Add Sugar Gradually: Increase the mixer speed to high and gradually add the granulated sugar one tablespoon at a time, mixing for about 20 seconds after each addition. This gradual addition allows the sugar to dissolve properly.
  4. Whip to Stiff Peaks: Continue beating on high speed until the meringue becomes thick, glossy, and has increased substantially in volume. The mixture should hold stiff peaks, and the sugar should be fully dissolved (test by rubbing a small amount between your fingers; it should feel smooth).
  5. Fold in Cocoa and Vanilla: Add the vanilla extract and sifted cocoa powder. Gently fold these into the meringue using a spatula until the batter is uniform in color and texture, taking care not to deflate the meringue.
  6. Pipe the Meringues: Fit a large disposable piping bag with a large star tip (such as Ateco 846). Transfer the meringue batter into the bag and pipe 1½ inch (4 cm) swirls onto the prepared baking sheet. The cookies won’t spread during baking, so you can pipe them close together but leave enough space to pipe all at once.
  7. Bake and Cool in Oven: Place the baking sheet on the center rack of the oven and bake for 1 hour at 225°F (105°C). After 1 hour, turn off the oven but do not open the door. Leave the meringues to cool completely inside the oven for 1 to 2 hours, which helps them dry out perfectly.
  8. Melt Chocolate: Place the chocolate chips or chopped chocolate in a small microwave-safe bowl. Microwave in 20-second intervals, stirring well in between, until fully melted and smooth.
  9. Dip Meringues in Chocolate: Once cooled, dip each meringue halfway into the melted chocolate. Place them back onto a wax paper-lined baking sheet to allow the chocolate to harden before serving.

Notes

  • Storing: Store the meringue cookies in an airtight container in a cool, dry place to maintain their crispness. Be sure the meringues are completely cooled before storing.
  • Place parchment or wax paper between layers in storage to prevent the meringues from sticking together.
  • These chocolate meringues can be stored for up to 1 week, but exposure to heat, humidity, or moisture will cause them to lose their crispness.

Find it online: https://flavorspath.com/double-chocolate-meringues-recipe/