Dark Chocolate Dipped Meringues | Days of Chalk and Chocolate

Dark Chocolate Dipped Meringues

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Hi friends!  It seems as if I haven't been around much and I guess I haven't.  Ellie is in such an active stage that I rarely have the energy at night to sit on the computer, let alone sew or mod podge something.  I am working on two furniture pieces though and I'm so excited to share them with you. But I can't say when that will be. 

I have, however, gotten myself back into the kitchen. I guess you can tell since most of my posts are recipes right now!  Well, here's another!  Dark chocolate dipped meringues. o.m.g.

Meringues are delicate little cookies that consist of egg whites and sugar. Lots of sugar. The amount of sugar is the key to the consistency of these little treats which are more like a confection or candy to me than a cookie. They can be kind of eh on their own but add some finely chopped chocolate chips or dip them in a rich dark chocolate and you've taken eh to ooooooh.  And they are so easy it is stupid. Yes, I said the S-word and I won't take it back cause it's true.
Bring 4 egg whites to room temperature. Room temp whites will whip up faster. Anyway, begin whipping them until they are frothy and foamy.

Add 2 1/4 cup powdered sugar slowly. Then add 1/4 tsp cream of tarter (although I heard you can leave that out but I never do because whipping egg whites is scary to me and it helps to stabilize them.) and a drop or two of vanilla extract (or any flavoring for that matter).
Whip until stiff peaks form and the meringue is glossy and white. In the Kitchen Aid at medium-high it took 16 minutes for me to reach this.  If you dip the beater in and pull straight up the peaks shouldn't flop over too much. If they do you either under beat or over beat.

Put the whipped egg whites into a pastry bag or a Ziploc type bag and snip the end off. Pipe your meringues onto a parchment lined baking sheet. I also used the non-stick foil and it was fine. Don't worry about piping them too close together. Meringues don't expand like a regular cookie.

Bake in a preheated 185 F degree oven for 3 hours. Cool.
Melt semi-sweet chocolate in the microwave and gently dip the bottoms of the meringues in to coat and place the dipped cookies back on the parchment or non-stick foil. Let them cool and harden. Then eat 4. Oh wait. That's what I did but I think that part is optional.

Aren't they cute?
But not cuter than this (maybe a little sweeter though. doh!)

  I keep posting pictures of Ellie and that's because I can't get a picture of Molly to save my life. That kid never stops moving!  She is outside a ton now and off with the neighborhood kids playing and running around, stopping only to grab a handful of goldfish crackers and to report the occasional tattle.  But I guess that's what a 6 year old in the spring should be doing!  I will get her though sooner or later. I'll just ramp up the shutter speed and catch her as she blows by me!
Linking up HERE!


  1. Jen, the part about using the cup is a great tip--and your visuals are phenom!!! Not to mention, that the rest of us are putting chocolate chip cookies in our kids' lunch boxes and what does Molly get? Choc dipped mirangues??? YOU ROCK! And thanks for linking K's blog--hopefully she will have more time to post. Some youth books have come out and she has some reviewing to do! LOL

  2. These meringues look gorgeous! But that little person is too beautiful for words! Love those cheeks!!! xoxoxoxo, E.


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