Dark chocolate dipped vanilla meringue kisses recipe
" data-orig-size="3676,5369" sizes="(max-width: 760px) 100vw, 760px" data-image-title="Chocolate dipped vanilla meringues" data-image-caption="" aperture="aperture" />I absolutely love these dainty and delicate meringue kisses, they have an amazingly light texture and just melt in your mouth! They look adorable too, and are lovely to enjoy on their own, or to serve alongside fresh fruit, ice cream or chocolate mousse. The easy recipe below will show you how to bake the meringue and create these irresistible and elegant sweet treats at home.
Dark chocolate dipped vanilla meringue kisses recipe
" data-orig-size="3256,4999" sizes="(max-width: 760px) 100vw, 760px" data-image-title="Chocolate dipped vanilla meringues" data-image-caption="" height="1167" eos="" width="760" aperture="aperture" />In terms of the piping nozzle the type you use will obviously determine the final shape of your meringue kisses. I used an open star tip for my meringues. Petal tips and round tips will also work well and it’s fun to try out different nozzles and choose your favorite.
I’ll be using my meringues kisses to complete a festive dessert that I’ll be sharing in my next post so keep an eye out for that. In the meantime you might also want to try these vanilla bean and almond meringues or these mocha and muscovado meringues.
Don’t forget to download your free Christmas recipe card collection for more holiday baking ideas (including some great edible gift ideas!).
CHOCOLATE DIPPED MERINGUE KISSES
- Servings: Makes 40
- 2 large egg whites, room temperature
- 1.25ml (¼ tsp) cream of tartar
- 100 g castor sugar
- 5 ml (1 tsp) cornflour
- 5 ml (1 tsp) vanilla extract
- piping bag and nozzle
- 80 g dark chocolate (I used 70% cocoa solids)
1.) Preheat the oven to 120°C and line a large tray with baking paper.
2.) Place the egg whites and cream of tartar in a spotlessly clean glass bowl. Whisk until the mixture forms stiff peaks when the beaters are lifted. Gradually add the castor sugar (about one tablespoon at a time), and beat well between each addition. Sift in the cornflour and add the vanilla. Whisk to combine.
3.) Spoon the mixture into the piping bag and pipe small meringues onto the lined tray. Allow some space in between as the meringues will expand slightly.
4.) Bake the meringues for 55 minutes. Switch the oven off but leave the door closed, and allow the meringues to dry out for a further hour.
5.) Line a tray with baking paper. When the meringues are cool melt the chocolate and dip the base of each in the chocolate. Allow the excess chocolate to drip off before placing them on the tray. Once the chocolate has set the meringues are ready to serve.