Chocolate-Covered Meringue Cookies

🕒 Prep Time: 7 to 10 minutes

🍪 Yield: About 15 pieces

📋 Ingredients:

For the Chocolate Coating:

• 1 cup semi-sweet chocolate, chopped

For the Meringue:

• 1 tablespoon unflavored gelatin

• ¼ cup cold water

• 3 egg whites (about 120 grams)

• 1 cup granulated sugar (white or light brown)

• Round biscuits or cookies (to use as a base)

👩‍🍳 Instructions:

1. Melt the Chocolate:

   • Place the chocolate in a microwave-safe bowl.

   • Microwave for 20 seconds, then stir until smooth.

   • Set aside to cool slightly.

2. Prepare the Gelatin:

   • Mix the gelatin with the cold water and let it sit briefly.

   • Heat the mixture gently in a small saucepan, stirring until the gelatin is fully dissolved.

3. Make the Meringue:

   • Prepare a double boiler by filling one-third of a saucepan with water and bringing it to a gentle simmer.

   • Place a heat-safe bowl over the saucepan (make sure it doesn’t touch the water).

   • Add the egg whites and whisk until foamy.

   • Gradually increase the heat, then slowly add the sugar and dissolved gelatin while whisking continuously.

   • Continue beating until the mixture forms stiff peaks.

4. Pipe the Meringue:

   • Transfer the meringue into a piping bag.

   • Place the round cookies on a baking sheet lined with parchment paper.

   • Pipe a mound of meringue onto each cookie to form a small peak.

5. Chill:

   • Place the tray in the fridge for 10–15 minutes, or until the meringue is slightly firm.

6. Dip in Chocolate:

   • Pour the melted chocolate into a tall cup or deep bowl.

   • Dip each meringue-topped cookie into the chocolate, coating it completely.

7. Final Chill:

   • Return the cookies to the fridge for another 10–15 minutes, until the chocolate hardens into a shell.

8. Serve and Enjoy!

   • Carefully remove and serve these delightful, chocolate-covered meringue treats.