Prep 45 mins
Cook 30 mins
I was just browsing through the Godiva.com site and I saw these and since they make a lot of meringues here I suggested that they make these. Of course, here they make tiny ones but they were delicious! Cooling time is not included.
- 2 (1 1/2 ounce) bars godiva dark chocolate, chopped
- 1 1⁄2 cups granulated sugar, divided (or 1/2 cup Splenda granular and 1 cup granulated sugar)
- 1⁄4 cup water
- 4 large egg whites, room temperature
- 1 pinch salt
- 1⁄2 teaspoon cream of tartar
- Position oven racks in the upper and lower thirds of oven.
- Heat oven to 250°F.
- Line 2 jelly roll pans with parchment paper and set aside.
- Melt chocolate in microwave safe bowl for 30-45 seconds, stir until smooth.
- Allow chocolate mixture to cool slightly.
- In a small, heavy sauce pan combine 1 cup of sugar and water.
- Place over medium heat and cook, stirring constantly, until sugar dissolves.
- Reduce heat to low and gently simmer.
- In large bowl with electric mixer beat egg whites at medium speed until foamy.
- Add salt and cream of tartar and beat at high speed until soft peaks form.
- Gradually add remaining sugar and beat until stiff peaks form, do not over beat.
- Increase heat in saucepan to high.
- Boil sugar syrup until it registers 248°F (hard ball stage) on a candy thermometer.
- With mixer off, gradually add about 1/4 cup of hot syrup to egg whites and beat at medium speed for about 5 seconds, until blended.
- Continue adding hot syrup, 1/4 cup at a time, mixing after each addition, until all syrup is added.
- Remove bowl from mixer stand and whisk in melted chocolate just until blended.
- Transfer hot meringue mixture into large pastry bag fitted with a large star tip (Ateco #6) or use a clean, dry tablespoon to form "kiss" dollops on prepared baking sheets(this is the one we opted for).
- Space the "kisses" 3/4" apart = 24 meringues on each baking sheet.
- If using pastry bag; pipe meringue onto prepared baking sheets forming rosettes, about 1-1/2" wide at base, and spacing them 3/4" apart on each baking sheet; approx 24 meringues on each sheet.
- Any remaining meringue will hold up to be piped or spooned after the first batch.
- Bake meringues for about 25-30 minutes or until dry on the outside, but still soft on the inside.
- Transfer cookies to a wire rack and cool completely.
- Dust meringues lightly with confectioners' sugar or cocoa powder, if desired.
- Store cookies in airtight container in a cool, dry place for up to one week.