Meringue Cookies Dipped In Chocolate Recipe
Make Meringue Cookies Dipped In Chocolate Recipe in just 3h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Meringue Cookies
Chocolate Dip & Finishing
Method
Meringue Cookies
- 1
Prepare oven and baking sheets
Preheat the oven to 225°F (110°C). Line two baking sheets with parchment paper or silicone baking mats. If desired, draw 1-inch circles spaced 1 inch apart on the underside of the parchment as a guide; flip the paper so the ink doesn't touch the meringue.
- 2
Bring eggs to room temperature
If the egg whites are refrigerated, let them sit at room temperature for 20–30 minutes; this helps them whip up more quickly and to greater volume.
- 3
Separate eggs
Carefully separate 4 large egg whites from yolks, ensuring no yolk or shell fragments get into the whites. Place whites in a clean, completely dry mixing bowl (preferably metal or glass).
- 4
Begin whipping
Using a stand mixer fitted with a whisk attachment or a handheld mixer, start whipping the egg whites on medium speed until they become frothy.
- 5
Add cream of tartar and salt
Add 1 teaspoon cream of tartar and a pinch of fine salt to the foamy whites to stabilize and continue to whip on medium-high.
- 6
Add granulated sugar gradually
Once soft peaks begin to form, add the 1 cup granulated sugar in thin, even tablespoons, waiting ~10–15 seconds between additions so the sugar dissolves into the whites. Continue whipping until glossy, stiff peaks form — the meringue should hold a firm peak and the sugar should be dissolved (rub a small amount between fingertips to check for grittiness).
- 7
Fold in powdered sugar, cornstarch, and vanilla
Turn the mixer to low briefly to remove large bubbles, then transfer to a bowl if desired. Gently fold in 2 tablespoons powdered sugar, 1 teaspoon cornstarch, and 1 teaspoon vanilla extract with a spatula until blended. This gives a slightly crisp exterior and tender interior.
- 8
Pipe or spoon meringues
Fit a piping bag with a 1/2-inch round or star tip (or use a zip-top bag with the corner cut). Fill the bag and pipe small rounds or kisses about 1 to 1 1/4 inches in diameter onto the prepared sheets, leaving ~1 inch between each. Alternatively, use two spoons to dollop mounds and tap the sheet lightly to remove peaks if you want flatter shapes.
- 9
Bake low and slow
Bake at 225°F (110°C) for 60–75 minutes for small kisses, or up to 90 minutes for larger meringues. They should feel dry and lift cleanly from the paper. Do not brown—the low temperature preserves color and texture.
- 10
Cool in oven
Turn the oven off, crack the oven door open slightly (use a wooden spoon to hold it if needed) and let the meringues cool completely in the oven for at least 1 hour (or overnight). Cooling slowly prevents cracking and ensures a crisp exterior with an airy interior.
Chocolate Dip & Finishing
- 11
Prepare chocolate
When the meringues are completely cool and dry, chop 8 oz chocolate if using a bar. Place the chocolate in a heatproof bowl with 1 teaspoon neutral oil or melted unsalted butter to make the chocolate glossy and give a slightly softer set.
- 12
Melt chocolate gently
Melt the chocolate using a double boiler (set the bowl over barely simmering water, stirring frequently) or in short bursts in the microwave (20–25 seconds at 50% power, stir, repeat) until smooth and fully melted. Keep the chocolate warm but not hot — about body temperature — so it coats cleanly without melting the meringues.
- 13
Dip meringues
Working in small batches, hold each cooled meringue by the base or use two forks and dip half of each meringue into the melted chocolate, letting excess drip back into the bowl. Place dipped meringues on fresh parchment paper. If desired, drizzle a little extra chocolate over the top for a decorative look.
- 14
Add garnish (optional)
While the chocolate is still wet, dust the dipped edge with 2 teaspoons cocoa powder or sprinkle finely chopped toasted nuts if using. Tap off excess gently.
- 15
Set chocolate
Let the dipped meringues sit at room temperature until the chocolate sets (about 30–60 minutes). For faster setting, place them in the refrigerator for 10–15 minutes, but remove them before condensation forms — meringues prefer a dry environment.
- 16
Store
Store finished meringues in an airtight container layered with parchment at room temperature for up to 5 days. Keep away from humidity; do not refrigerate long-term as moisture will soften them.