Tyler Florence pipes classic meringue into little peaked mounds. After drying in the oven overnight, they get dipped in dark chocolate for a dramatic finish. Tyler dipped their bottoms, but you can also dip their sides, as we did in the photograph.
| Level: | Intermediate |
| Total: | 9 hr 40 min |
| Prep: | 40 min |
| Inactive: | 8 hr |
| Cook: | 1 hr |
| Yield: | about 24 cookies |
Ingredients
- 4 large egg whites, at room temperature
- 1 teaspoon cream of tartar
- 1 cup plus 2 tablespoons superfine granulated sugar
- 1 teaspoon pure vanilla extract
- 2 cups dark chocolate chips
Instructions
- Preheat the oven to 225 degrees F. Line two baking sheets with parchment paper.
- In the bowl of an electric mixer, beat the egg whites on medium speed with the whisk attachment until the whites become foamy. Add the cream of tartar and turn up the speed to medium, beating until just fluffy. Add the sugar gradually, while whisking, so it incorporates into the whites slowly without collapsing them. Once all the sugar has been added, add the vanilla and increase the speed to high, whisking until the meringue is firm and glossy, 5 to 7 minutes.
- Place the meringue into a piping bag with a medium-size round tip attached. Pipe 48 bite-size tear-drop-shaped meringues onto the sheets and place in the oven. Bake for 1 hour undisturbed, and then turn off the heat and leave in the oven overnight to really dry out.
- Melt the chocolate over a double-boiler or in the microwave on medium power for 30 seconds. Holding each meringue by the peak, dip the bases in chocolate so the bottom half of the meringue is coated. Let any excess chocolate drip off before placing on a baking sheet lined with wax paper. Allow to set at room temperature; do not put in the fridge. Once set, store in an airtight container.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 314 |
| Total Fat | 16 g |
| Saturated Fat | 9 g |
| Carbohydrates | 40 g |
| Dietary Fiber | 4 g |
| Sugar | 31 g |
| Protein | 4 g |
| Cholesterol | 1 mg |
| Sodium | 30 mg |
Reviews
I have made these every year since the original show.
Love these. Semi sweet chocolate is preferred by my family. Honestly though, i love them even without the chocolate.
My family loved these. They didn’t last long at all!
I found these to be a big disappointment. Let’s start with the video vs the recipe. In the video Tyler adds the cream of tartar, sugar and vanilla all at once and then whisks it in the mixer. The recipe calls for the additions one at a time while whisking in between until the mixture forms peaks. Were I a novice cook the discrepancy might’ve led me to screw up the whole thing. As for the chocolate……. I used dark chocolate chips as prescribed. When melted, the chocolate was thick and didn’t coat the bottom of the peaks like it did in the video. The consistency in the video was more like a ganache with a soupier consistency. In other words, Tyler’s chocolate dripped off the meringues whereas mine was a paste. The final product was not pretty. Doubtful I will ever make them again. They were also far too sweet.
I make these cookies every year as part of a Christmas cookie basket. While all the cookies get a great response, these are my personal favorites. They’re so light and delicious, I can’t get enough of them! The only thing I do differently is use milk chocolate (I can’t stand dark chocolate) and I also leave some plain. They’re great both ways though.
This recipe is perfect – I followed it exactly and used the video to see the correct final consistency of the egg whites. I dipped in dark chocolate the next morning. They are INCREDIBLE. Thank you Tyler for this recipe!
I made this recipe today and it was wonderful. Super easy to make and everyone I gave them to enjoyed them. The video was the best part and helped me make them look like Tylers. Great recipe.
This is so helpful to SEE him doing it. I like that he goes rather quickly because it makes it easier to rewind and check my steps as I go.
simple AND tasty! Can’t ask for more