1 / 1
Crispy Chocolate Truffle Meringues
Crisp on the outside and impossibly airy, these cocoa-dusted meringues hide a rich, buttery dark chocolate ganache center. You'll pipe the classic meringue base into small nests, baking them slowly until they're perfectly dry and fragile. Once they've cooled, you'll fill each one with a smooth, bittersweet chocolate truffle mixture. The contrast between the sweet, shattering shell and the dense, melt-in-your-mouth filling makes this an unforgettable dessert. It's a sophisticated treat that looks straight out of a French bakery but is surprisingly simple to pull off at home.
Equipment
- Oven
- Baking sheet
- Hand Mixer
- Saucepan
- Parchment paper
Ingredients
- 2 egg whites
- ⅓ cup granulated sugar
- ½ cup powdered sugar
- 2 tablespoons unsweetened baking cocoa
- ¼ cup whipping cream
- 3 oz bittersweet baking chocolate, chopped, or ½ cup dark chocolate chips
- 2 tablespoons butter, cut into small pieces
Instructions
- 1Preheat the oven to 200°F and line a baking sheet with parchment paper.
- 2Beat the egg whites in a medium bowl using an electric mixer on medium speed until soft peaks appear. Slowly pour in the granulated sugar while beating on high speed until the mixture holds stiff peaks. Make sure your bowl is completely grease-free, or the whites won't whip properly.
- 3Whisk the powdered sugar and cocoa together in a small bowl. Gently fold this dry mixture into the beaten egg whites in three separate additions. Use a light hand here so you don't deflate the airy egg whites.
- 4Transfer the meringue mixture to a piping bag fitted with a star tip. Pipe the mixture onto the parchment paper to form 24 rounds, each about 1.5 inches wide. Alternatively, drop them by the spoonful. Use the back of a teaspoon to press a small well into the center of each round for the filling.
- 5Bake for 1 to 1.25 hours until the meringues are completely crisp. Let them cool on the pan for about 10 minutes.
- 6Warm the whipping cream in a heavy 1-quart saucepan over medium-low heat until it just begins to simmer. Take the pan off the heat and whisk in the chopped chocolate until completely smooth.
- 7Whisk the butter pieces into the warm chocolate mixture a few at a time until fully incorporated. Chill the ganache in the refrigerator for about 30 minutes until it thickens.
- 8Spoon or pipe roughly 1 teaspoon of the chilled chocolate filling into the center well of each meringue.
Notes
- Tip: To keep your meringues uniform, draw a 1.5-inch circle on a piece of paper and slide it under the parchment to use as a sizing guide while piping.
- Storage: Keep unfilled meringue shells in an airtight container at room temperature for up to 3 days. Fill them just before serving so the shells stay crisp.
- Swap: You can use 1/2 cup of dark chocolate chips instead of chopped bittersweet baking chocolate for the ganache.