I’m not usually a fan of meringue and meringue cookies. The main components being egg whites and sugar, I often find them too sweet. With these cookies, I’m going to call Black & White Kisses because it sounds so sophisticated. The use of 70% dark chocolate really balances out the sweetness. What I once thought of as a sugary, kiddie treat is now transformed into a light and airy adult indulgence. The bite size treat releases a puff of chocolate air that dissolves into the corners of your mouth.
These are more work intensive, especially when compared to the simple drop cookie. Sometimes I just feel like I should put in extra work (masochism anyone?) and that was the case here when I was looking for something to bring to Cookie Fest 2010. The meet and swap organized by Gail (One Tough Cookie), Chris (The Peche), Maggie (Three Many Cooks), and Abby (author Abby Dodge) was such a blast!
Black & White Kisses
~adapted from Flo Braker’s Meringue Bubbles
~50 to 60 cookies
cookie bottom
- 4 ounces (1 stick) unsalted butter, softened
- 1/4 cup sugar
- 1 cup + 2 tablespoons all-purpose flour
meringue
- 1/4 cup (about 2 large) fresh egg whites
- 1/2 cup sugar
- 1/2 teaspoon vanilla extract
- 1 1/2 ounces dark chocolate (preferably 70%), finely grated
Instructions –
1. Cream butter with the paddle attachment in a stand mixer. Beat in sugar until combined and fluffy. Scrape down the sides. On low speed, gradually add flour until just well combined.
2. Press the dough into two equal sized balls. Roll both balls out between wax paper into 8″ circles, 1/4″ thick. Keep the dough in between the wax paper and place on a baking sheet. Cover in plastic wrap and refrigerate until firm (at least 2 hours and up to 3 days).
3. Preheat oven to 350 degrees. Remove one circle of dough from the fridge and peel off top sheet of wax paper. Place wax paper back on, turn over and peel off other sheet of wax paper. Use 1 1/4″ circle cutters to cut out cookie circles. (The fat end of a 1/2″ plain decorating tip like Ateco #6 is also 1 1/4″) Place them 1/2″ apart on an un-greased cookie sheet. Bake for 6 minutes or just until set. Repeat with other dough circle and cool on wire racks.
4. Turn oven down to 225 degrees F. When the cookie bottoms are cool, place all of them on a parchment paper lined cookie sheet, 1/4″ apart.
5. In a stand mixer with the whisk attachment, beat egg whites on medium-low until the surface is frothy. Increase the speed to medium and beat in half of the sugar. Whip until soft peaks form. Slowly add the remaining sugar and vanilla and whip until stiff, shiny peaks form.
6. Fold chocolate into the meringue and immediately transfer into a pastry bag with a 1/2″ plain decorating tip (like Ateco #6). Pipe a kiss onto each cookie bottom following the diameter of the cookie bottom. (If you have extra meringue, you can just pipe kisses onto parchment paper and bake without cookie bottoms.)
7. Bake for 60 minutes at 225 degrees F, or until meringues are firm. Cool on a wire rack. Remove from parchment and serve. They are best eaten the same day but can be stored in an airtight container for a few days.
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Those look so yummy and so delicate! Enjoyed your photos especially 🙂
these remind me of Miraval’s double chocolate merengues. I’d resisted trying them because I dont love merengue but once i did…
The cookies look delicious! And it is a good way to use leftover egg white.
Impressed with how pretty too. I love pavlova. If you haven’t made it, give it a try when strawberry season is in.
Wonderful, I love it that the chocolate is so finely grated – the meringues look very delicate!
I adore bite-size portions, and these are just perfect! I get overwhelmed with eating big meringues, so I can’t wait to try these. Thanks for the recipe.
so i might get a bit of carpal tunnel whilst making these–i deem it worth it. 🙂
Such a great idea to make bite-sized meringues! They were the hit of the party!!
They look just gorgeous!
I made some macaroons this weekend (here’s the link if you fancy a look: http://secretdiaryofafoodie.blogspot.com/2010/12/coconut-macaroon-medley.htmlalso
I think I’ll make these too and get even more of a medly going on!
Mrs P x
Thanks for all the sweet compliments!!
Angela, every time I think of pavlovas, I think of an episode of Nigella making them that I watched so many years ago. She made them seem so sexy.
Alina, I think the finely grated chocolate is really the key to why I enjoyed these more than I normally do meringues.
Grace, if you don’t have a mixer, meringues are really tough. Carpal Tunnel indeed.
Thanks Andrea. =) I’m definitely more open-minded about meringue now. =)
I love these kisses!! very creative, gorgeous and as I am sure delicious!
These look great! I tried making meringues for the first time this weekend (I love them!) and they were a complete fail. 🙁
oh no Liz. Do you know what went wrong?
Jessica,
It was fantastic to meet you and these were as delicious as they are lovely to behold. Hope to see you again sometime soon!
delicious kisses..,
Winnie, great meeting you too! Good luck with the chicks.