Chocolate Meringue Stars Cookies Recipe
Delight in these elegant and light Chocolate Meringue Stars Cookies, featuring crisp meringue stars infused with rich cocoa and finished with a smooth semi-sweet chocolate dip. Perfectly airy with a melt-in-your-mouth texture, these cookies make a festive treat for any occasion.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: About 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
Meringue Stars
- 3 egg whites (room temperature)
- 1 tsp vanilla extract
- 3/4 cup sugar
- 1/4 cup baking cocoa (sifted)
Chocolate Coating
- 3 ounces semi-sweet chocolate (chips or squares)
- 1 tbsp shortening
Instructions
- Preheat Oven and Prepare Pans: Preheat your oven to 300 degrees Fahrenheit (150 degrees Celsius). Line two baking sheets with parchment paper to prevent the cookies from sticking and to ensure even baking.
- Beat Egg Whites and Fold Cocoa: In the bowl of an electric stand mixer, combine the egg whites and vanilla extract. Beat on medium speed until soft peaks form. Gradually add sugar while continuing to beat until stiff peaks develop, which ensures a stable meringue. Then, sift the baking cocoa over the meringue and gently fold it in to preserve the airy texture and evenly distribute the chocolate flavor.
- Pipe the Stars: Fit a pastry bag with a large star tip (such as #1M or #8b). Fill the bag with the meringue mixture and pipe 1 1/4 inch star shapes onto the prepared baking sheets. It’s okay to pipe the stars relatively close together, but make sure they do not touch to allow proper baking and shape formation.
- Bake the Meringue Stars: Bake the piped meringue stars in the preheated oven for 30 to 35 minutes until they are dry and crisp. Once baked, remove the baking sheets from the oven and allow the cookies to cool completely on a wire rack to ensure they set properly.
- Melt Chocolate and Dip Cookies: Melt the semi-sweet chocolate with shortening using a microwave in short bursts or a double boiler method, stirring until smooth. Dip half of each cooled meringue star into the melted chocolate. Place the dipped cookies onto parchment or wax paper and allow the chocolate to set before serving or storing.
Notes
- Ensure the egg whites are free of any yolk for best meringue results.
- Use room temperature egg whites for better volume when whipping.
- Do not skip sifting the cocoa to avoid lumps in the meringue.
- Store the finished cookies in an airtight container to keep them crisp.
- If you prefer, substitute the semi-sweet chocolate with dark or milk chocolate according to your taste.
- Be gentle when folding the cocoa to retain the airiness of the meringue.
Keywords: chocolate meringue cookies, chocolate stars, meringue cookies, holiday cookies, gluten free dessert
