You taste chocolate right away when you bite into these meringue cookies, but the appearance of a snowy white “kiss” shape atop a short tender cookie gives no clue. A creative baker can have fun with these cookies: Rather than a kiss, pipe the chocolate-flecked meringue into any shape on the cookie bases—hearts, butterflies, rosebuds, leaves, latticework, even a family coat of arms.–Flo Braker
LC Family Coat Of Arms Note
Meringue cookies in the shape of a family coat of arms. Perhaps this is what Game of Thrones has been missing?
4 H, 15 M
Makes 4 dozen 1 1/4-inch cookies
Special Equipment: 1/2-inch plain decorating tip (such as Ateco #6)
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In the large bowl of an electric mixer, beat the butter at medium speed just until smooth, about 1 minute. Beat in the sugar and salt until well combined and slightly fluffy, scraping down the sides. Lower the speed and gradually add the flour, mixing just until thoroughly combined.
Divide the dough in half. Roll out each portion of dough between 2 sheets of waxed paper to form a circle 6 inches in diameter and 1/4 inch thick. Leave the dough between the waxed paper and transfer the circles to a baking sheet. Refrigerate until firm, at least 2 hours and up to 3 days. (You can also tuck the dough into resealable plastic bags and freeze for up to 1 month.)
Preheat the oven to 350°F (175°C) and adjust the oven rack to the center position. Line 2 baking sheets with parchment paper.
Remove 1 portion of dough from the refrigerator. Remove the top sheet of waxed paper and then place it loosely back on the dough. Turn the dough over and peel off and discard the second sheet of waxed paper.
Using the wide end of a 1/2-inch plain decorating tip (such as Ateco #6) as a cutter, cut out circles of dough. It they stick to the decorating tip, use a chopstick or wooden spoon handle to gently push through the decorating tip to release the circle of dough. Place the circles 1/2 inch apart on a baking sheet. Partially bake the cookies, 1 sheet at a time, for 6 to 8 minutes only, or until the cookies are just set. Place the baking sheet on a wire rack to cool. Repeat with the remaining dough. Reduce the oven temperature to 225°F (110°C). When the cookies have cooled to room temperature, place them on a single baking sheet lined with parchment, leaving about 1/4 inch between cookies.
Using an electric mixer, preferably with a whisk attachment, whip the egg whites in a large bowl on medium-low speed until the surface is frothy. Increase the speed to medium, pour in 1/2 the sugar, and whip until soft white peaks form, about 30 seconds. While continuing to whip, slowly add the remaining sugar and the vanilla and continue whipping until the egg whites form stiff, shiny peaks, about 1 1/2 minutes. Using a rubber spatula, fold the grated chocolate into the meringue. Immediately scoop all of the meringue into a 16-inch pastry bag fitted with a 1/2-inch plain decorating tip (such as Ateco #6). Pipe a bulb of meringue onto each cookie in a candy “kiss” shape. The bottom of the meringue “kiss” should be the diameter of the cookie circle.
Bake the meringue cookies for 60 minutes, until the meringue is firm to the touch. Place the baking sheet on a wire rack to cool. Lift the cookies from parchment when cool so they don’t stick. The meringue cookies are best eaten the same day.
Meringue Cookies Recipe © 2000 Flo Braker. Photo © 2000 Michael Lamotte. All rights reserved. All materials used with permission.