Chocolate Meringue Cookies are a combination of ideas including macarons, chocolate drizzle cookies, and of course ice cream sandwiches! They look so elegant in black and white, don’t they? Just bake the meringue, drizzle with dark chocolate, then sandwich together with whipped chocolate ganache and BOOM!!
What is a Meringue Cookie?
Whipped egg whites and sugar baked into delightful cookies. Each meringue has a crisp outer texture with a soft marshmallow center.
What is a Macaron?
Macarons are a small meringue cookie with a cream filling. A meringue cookie base, but for macarons almond flour is added to the mixture.
Tips for Baking Meringue:
- Make sure your mixing bowl is super clean!
- Use egg whites only.
- Whip the first until light and foamy, like a cloud.
- Then keep the mixer going and slowly spoon in your sugar.
- Whip until stiff peaks form.
- Stiff peaks are when the whip is firm, and hold its shape.
- Invert mixing bowl and if the meringue doesn’t move, you’re good to go!
Store your Chocolate Meringue Cookies in the fridge to prevent the drizzle and ganache from melting! Use an air tight container for 2-3 days. Any longer and the meringue may get soggy. So eat them fast!!
*The Meringue can be made the day before and stored at room temperature.*
For more Tips on Meringue check out this Chocolate Pavlova Cake Recipe!
Chocolate Meringue Cookies
Chocolate Meringue Cookies are a combination of ideas including macarons, chocolate drizzle cookies, and of course ice cream sandwiches!
- 4 Egg Whites
- 1 Cup (200 g) Granulated White Sugar
- ½ tsp Vanilla Extract
- 2 oz (60 g) Dark Chocolate Chunks, Melted
- ½ Cup (120 ml) Heavy Cream
- 4 oz (125 g) Dark Chocolate Chunks ( DO NOT melt first)
Preheat oven to 250 F (120 C) and line a baking sheet with parchment paper.
(Trace desired size circles on paper for help with piping, or pipe free hand. For this recipe I did 2 inch and ½-1 inch meringues)
In bowl of stand mixer with whisk attachment on medium high speed, beat egg whites stiff like clouds.
Leave mixer on and slowly spoon in sugar a Tablespoon at a time.
Whisk until stiff peaks form. Mixture should be firm and shiny.
Spoon meringue mixture into piping bag. Pipe each meringue from the edge of the circle inward clockwise, and lift in the center to create a tip.
Bake for 90 minutes. DO NOT open oven door while baking or meringues will crack. At 90 minutes, Turn Oven Off and allow meringues to cool inside oven. (About an hour).
Remove pan from oven and prepare chocolate drizzle.
Put the 2 oz. of chocolate in a microwave safe bowl and heat for TWO-THREE 30 second intervals, stirring in between. Once chocolate is melted, take a spoon and drizzle over meringues.
Transfer pan to refrigerator, to set the chocolate.
Prepare your ganache filling.
In a saucepan on medium heat, warm your heavy cream.
Add 4 oz dark chocolate chunks and continue to stir until melted.
Remove chocolate cream from heat and let cool to room temp.
Pour cream into bowl of stand mixer and whip until fluffy. (Should have a thick whipped cream like consistency.)
Pipe or dollup chocolate ganache cream onto meringue shells and sandwich together.
Store Chocolate Meringue Cookies in the fridge!