Chocolate Holiday Meringue Cookies, these are fragrant and delicious treats. Super easy and quick to make, they’ll be an explosion of flavor.
A few simple ingredients to get a treat that everyone will love.
Prepare them for Christmas and New Year’s Eve, they will be ideal to give as gifts.
I used the French meringue recipe which I find very good and always succeeds.
In fact, I used it to create these meringue mushrooms for a recipe on my Italian blog. You can read it here: How to Make Meringue Mushrooms (Come fare i Funghi di meringa).
Ingredients for about 50 Chocolate Holiday Meringue Cookies
Note. Total amount of meringues, depends on their size.
To make french meringues, start by weighing the egg whites and adding the same amount of caster sugar and powdered sugar.
For the french meringue
For garnish
Tools
Steps
How to make French Meringue
Separate the egg whites from the yolks trying not to have any trace of yolks in the egg whites.
In the clean bowl of a stand mixer or in a large bowl with a hand mixer, beat egg whites and salt on medium speed until frothy.
Incorporate the granulated sugar, a few tablespoons at a time. Increase the speed of the mixer, add more tablespoons of sugar when the first few are well mixed.
Also add the lemon juice drops during this step.
Be patient, all this operation you have to do in 10-15 minutes until you get the result as in the picture on the right.
Turn off the planetary mixer and add the impalpable powdered sugar a little at a time. If you don’t have it, no problem, just sift the icing sugar. At this point mix with a spatula, gently, from the bottom up. You should get a mass with a soft, glossy consistency that forms stable peaks.
How to prepare meringues
Turn on the oven at 100 °C. Line a drip pan with baking paper.
Pour the meringue mixture into a pastry bag fitted with a large round star tip. Create mounds about 1 inch in diameter on the prepared baking sheets.
Over all meringues, distribute red sprinkles.
TIP. You can make any shapes you want on the baking sheet because the dough is very stable and will hold the given shape. You can go wild with your imagination!
How to bake meringues
Bake the meringues with the door ajar for 1 hour and 10 minutes at 212°F (100°C). I put a ladle in to keep the oven door ajar.
Then lower the temperature to 176°F (80°C) for 10 minutes.
Turn off the oven and let the meringues cool inside the oven.
NOTE: The step in the oven is very important because the meringues should not cook but only dry.
That said, I used this process and these temperatures in a static oven. But since not all ovens bake in the same way, you’ll have to be careful that the meringues don’t get too brown. In this case, lower the oven temperature, but always let the meringues cool inside the oven with the door ajar.
Final touch: dip meringues in chocolate
When the meringues are ready, melt the chocolate in a double boiler.
Dip the meringue base into the melted chocolate. Allow excess chocolate to drip off.
Then, lay the meringues on a sheet of parchment paper and let them cool to room temperature.
How to store Chocolate Holiday Meringue Cookies
Store Chocolate Holiday Meringue Cookies in an airtight container in a dry place at room temperature.
The meringues will keep for up to two weeks.
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Visit also my site of recipe in italian language, Dolci Creazioni..e non solo..tatam, you can find, for example, more idea to prepare in your kitchen.
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