Melt-in-your-mouth meringues dipped in creamy white chocolate and sprinkles, is there anything sweeter?
Sprinkle Dipped Meringues
Some of my favorite varieties of meringue cookies include the Chocolate Chip Clouds, Black and White Chocolate Chip Clouds, Coconut Meringues and Peppermint Meringues.
This meringue recipe is from my friend Rosie’s new book The Sweetapolita Bakebook, which comes out next Tuesday, April 7th! This book is BEAUTIFUL, filled with brilliant ideas for the baking enthusiasts.
I’m not quite sure if I could do this book justice, the quality of her work is just a bit out of my league, yet it’s one of those books I can’t
stop looking at. Recipes like Cotton Candy Cloud Cookies, and Chalkboard Cookies with Edible Chalk – I’m totally obsessed! If you’re a baker, or know a baker, this book is a must!
Back to these meringues. Naturally I chose this recipe because they are low in fat. Two cookies are under 100 calories, so if you need a sweet treat to bring to a party that’s not over-indulgent, this is a great option.
A note from the author: When making meringue, be sure that your mixer bowl and
whisk are completely free from even a smidge of grease or other residue.
For the most stable and voluminous meringue, I find it’s best to use
fresh eggs, without a trace of yolk, and not pre-packaged egg whites.
Egg whites tend to separate best when they are cold, but they whip up best when room temperature or warm.
Sprinkle Dipped Meringues
Ingredients
- 3 large egg whites, room temperature
- Pinch of cream of tartar
- 3 ⁄4 cup, 155 g superfine sugar
- 1 teaspoon pure vanilla or almond extract
- 3 ounces 90 g best-quality white chocolate, chopped or callets/discs
- Sprinkles of your choice
Tools:
- Large pastry bag Decorating tip #1A
Instructions
- Preheat the oven to 200°F (90°C).
- Line two baking sheets with parchment and set aside.
- Wipe a stainless steel bowl and the whisk of an electric mixer with a paper towel dampened with a little lemon juice to eliminate any trace of grease.
- Put the egg whites into the bowl and beat on low speed until foamy, about 30 seconds.
- Stop the mixer and add the cream of tartar.
- Increase the speed to medium and beat until soft peaks form, about 1 minute.
- Increase the speed to medium-high and add the sugar one spoonful at a time.
- Beat on high speed until very stiff peaks form and the meringue is glossy and thick, about 3 minutes.
- Add the vanilla and beat for 1 more minute.
- Fit a large pastry bag with a large round decorating tip and pipe 2-inch-diameter cookies about 1 inch apart onto the prepared baking sheets.
- Bake in the upper and lower third of the oven for 1 1⁄2 hours undisturbed, and then turn off the oven.
- Leave the cookies inside the oven for 1 more hour to dry out.
- The cookies should be crisp, but not browned or discolored.
- Transfer the baking sheets to wire racks to cool completely.
- In a heatproof bowl, melt the white chocolate either in the microwave in 20-second intervals (be careful not to burn it) or over a small saucepan of simmering water.
- Line two baking sheets with fresh parchment paper and fill a shallow dish with the sprinkles.
- Dip the bottom of each meringue into the white chocolate, and then immediately dip them into the sprinkles.
- Put them on the prepared baking sheets and let them set, about 1 hour.
- The meringues will keep in an airtight container at room temperature for up to 5 days.
