Ingredients
For the meringue cookies:
- 105 g egg whites (about 3 egg whites)
- 150 g (¾ cup) granulated sugar
- ¼ teaspoon kosher salt
- ½ teaspoon vanilla bean paste or extract
For the chocolate coating:
- 113 g (4 oz) dark chocolate, divided (half finely chopped, half in larger pieces)
- ½ teaspoon neutral oil
Instructions
- Prepare for baking: Preheat the oven to 200°F (93°C) and line a large baking sheet with parchment paper to prevent sticking.
- Clean whisk and bowl: Wipe the bowl of a stand mixer and the whisk attachment thoroughly with white vinegar to ensure no impurities interfere with whipping the egg whites.
- Combine ingredients: Add the egg whites, sugar, and kosher salt to the prepared bowl and whisk gently to combine.
- Heat mixture: Place the bowl over a small saucepan of simmering water and whisk frequently until the mixture reaches 160°F (70°C) or until the sugar is fully dissolved and egg whites no longer feel grainy.
- Whip to soft peaks: Transfer the bowl to the stand mixer and whisk on medium-high speed until soft peaks form, indicating the meringue is beginning to hold shape.
- Add vanilla and whip to stiff peaks: Add vanilla bean paste or extract and continue whisking until stiff peaks form, ensuring the meringue is glossy and holds a firm shape.
- Pipe meringues: Spoon the meringue into a piping bag fitted with a large star tip. Pipe kisses onto the parchment-lined baking sheet, noting they will not spread, so close spacing is fine.
- Bake: Bake the meringue cookies in the preheated oven for 1 ½ to 2 ½ hours depending on size until they are no longer sticky and can be easily lifted off the sheet.
- Dry out: Turn off the oven and leave the meringues inside to continue drying while the oven cools, enhancing their crisp texture.
- Melt chocolate: Place half the dark chocolate and neutral oil in a medium bowl and melt in the microwave in 20-second intervals, stirring between each until smooth and fully melted.
- Incorporate chopped chocolate: Stir in the remaining finely chopped chocolate until the mixture is smooth and glossy, tempering the coating.
- Dip cookies: Dip each cooled meringue cookie into the melted chocolate, then place on parchment paper to set and harden.
Notes
- Ensure the mixing bowl and whisk are wiped with vinegar to promote stiff peak formation by removing any fat residues.
- Do not over-whip the meringue as it will become dry and lose its smooth consistency necessary for piping.
- If unsure whether meringues are fully baked, keep them in the oven longer, checking every 15 minutes; they should not brown but must feel dry and peel off easily.
- Prep Time: 20 minutes
- Cook Time: 2 hours 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
