Light and airy meringue covered in a velvety layer of chocolate. Our simple recipe is very easy to make and is perfect for entertaining or for a special treat for yourself.
Course Dessert, Snack
Cuisine Peruvian
Keyword bonbon, chocolate, meringue
Prep Time 7 minutesminutes
Cook Time 10 minutesminutes
Servings 15pieces
Calories 124kcal
Ingredients
1cupsemisweet chocolatechopped
1tablespoonunflavored gelatin
¼cupcold water
3egg whitesaround 120 grams
1cupwhite or light brown sugar
cookiesas a base
Instructions
Melt the chocolate in the microwave for 20 seconds. Blend until smooth. In case more heat is needed, use 15 second intervals. Set Aside to cool down.
Mix the cold water and gelatin before placing it in a pan at low heat. Stir till the gelatin powder fully dissolves.
Use the double broiler method by filling a pot ⅓ of the way with water and letting it simmer. Ensure that the bowl won't be hit by the water before placing it over the pot.
Add in the egg whites, whisking till it looks bubbly.
Gradually place the heat on high while adding the sugar, then the gelatin water.
Keep whisking till you get stiff peaks. Place in a piping bag.
For a clean workspace, add the cookies to baking sheet lined with parchment paper.
Pipe the mixture over the cookie base and make sure to fully cover them. Chill in the fridge for 10 - 15 minutes.
Before pouring the chocolate, make sure the meringue mixture has hardened a bit. Alternatively, place the chocolate in a tall glass and dip the meringue cookies into it.
Make sure everything has a thin chocolate coating. from the tip to the cookie base. chill in the fridge for 10 - 15 minutes till you have a hard chocolate shell.
Carefully take it out of the parchment paper before serving.