Meringue Cookies with a Chocolate Centre

Romantic meringue cookies for a romantic date - Valentine's Day, we're ready for you!This recipe goes out to my big sis – for forever inspiring me to make the best meringue cookies (ever).

You know how certain foods, smells, and songs take you back to a certain time? For me, meringue cookies are reminiscent of some of my best memories with my older sister. We’re nine years apart but now that we’ve reached our thirties, our age gap has definitely narrowed.

Back when she was in high school, she had this natural flair for making the best meringue cookies. I would patiently watch her as she put together the delicate dessert (for no occasion in particular). Each time, they were baked to perfection: crispy at the first bite but soft and sweet in the inside.

Romantic meringue cookies for a romantic date - Valentine's Day, we're ready for you!

For Valentine’s Day, I decided to develop my own recipe and put a little twist to it. Hopefully, they’re big-sis-approved. Of course, here’s to hoping that you enjoy them as much as I do!

Meringue Cookies with Raspberry Jam

4 egg whites, room temperature
1 cup granulated sugar
¼ tsp cream of tartar
Red gel food coloring
Melted chocolate (for the filling)

1M Wilton piping tip
Parchment paper

Romantic meringue cookies for a romantic date - Valentine's Day, we're ready for you!

During preparation, meringue cookies need a little more tender, love, and care compared to other baked goods. Expect long preparations and waiting times. Try to be light with your hands while putting them together – they are beautiful, dainty little delights. Treat them as such!

Line a baking sheet with parchment paper and preheat the oven to 200 degrees F. Set aside.

Using an electric mixer, beat eggs on medium and add cream of tartar. Once the two ingredients are combined, switch the mixer to high and slowly add sugar. Keep mixing until you achieve a smooth, white consistency with stiff peaks. Add a few drops of gel food coloring.

Using your 1M Wilton tip and a good piping bag, pipe 2-inch meringue cookies onto you lined baking pan, keeping them a couple of inches apart from each other.

Bake for two hours. Once two hours has set turn off heat and let sit in the oven for about a half hour.

Remove from oven and peel off the parchment paper carefully. Allow to cool. Spread melted chocolate on flat side of one cookie and sandwich with another. Happy Valentine’s Day!

Comments

    • Hi Heather!

      No, the chocolate centre doesn’t make too much of a mess. After awhile, the chocolate actually settles so it’s perfect for munching on… mess free!

  1. So pretty! I had no idea meringues could keep their shape like that. I guess I would have thought the edges would soften before the meringues set. I haven’t tried my hand at meringues, but they are definitely tasty, and I’d love to try making my own!

  2. Those are so lovely! I love how you made them look like roses. Meringues remind me of my aunt, but hers we called “Angel Snot.” Not so charming, is it?

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