Meringues (Plain & Chocolate Filled)

These piped meringue kisses bake low and slow until they’re dry, crisp, and shatteringly light. Four egg whites, superfine sugar, and a touch of vanilla get whipped into stiff, glossy peaks, then piped through a star tip into little rosettes on parchment.

The optional chocolate ganache filling turns them from simple to showstopping. Scalded cream poured over chopped bittersweet chocolate, blended smooth, cooled, then pressed into a small hollow you make in the bottom of each warm meringue with your thumb. When the ganache sets, you get a crisp shell with a dense, fudgy center.

Meringues are naturally gluten-free, making them a go-to dessert for guests with dietary restrictions.

Chef Tips

• Egg whites must be at room temperature (about 70°F / 21°C) before whipping. Cold whites won’t reach full volume.
• Add sugar one tablespoon at a time while beating. Dumping it in all at once deflates the meringue and leaves a gritty texture.
• Let the meringues cool gradually in the turned-off oven with the door cracked. Pulling them into cool air too fast causes cracking.
• Crush the bottom gently with your thumb while the meringues are still slightly warm. Once fully cool, they shatter instead of denting.

Variations

• Cocoa meringues: Fold 2 tablespoons sifted cocoa powder into the beaten meringue for a chocolate shell.
• Peppermint kisses: Add ¼ teaspoon peppermint extract instead of vanilla and tint the meringue pale pink with a drop of food coloring.
• Sandwich style: Pair two meringues together with ganache in the middle for a lighter take on a macaron.