![Schlumbergerli - Swiss Chocolate Meringue Cookies](https://ik.imagekit.io/human/tr:w-auto,dpr-auto/recipes/schlumbergerli-swiss-chocolate-meringue-cookies--e4f8de2b-69ac-45c9-9207-a5ea5fbd03be.png)
Recipe
Schlumbergerli - Swiss Chocolate Meringue Cookies
Heavenly Swiss Chocolate Meringue Cookies
4.1 out of 5
Indulge in the delightful Swiss treat of Schlumbergerli, a heavenly chocolate meringue cookie that will melt in your mouth. This traditional Swiss dessert is a true delight for chocolate lovers.
Metadata
Preparation time
20 minutes
Cooking time
1 hour
Total time
1 hour 20 minutes
Yields
Makes approximately 24 cookies
Preparation difficulty
Medium
Suitable for
Vegetarian, Gluten-free, Nut-free, Low-fat, Low-sodium
Allergens
Eggs
Not suitable for
Vegan, Dairy-free, Egg-free, Paleo, Keto
Ingredients
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4 large egg whites 4 large egg whites
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1 cup (200g) granulated sugar 1 cup (200g) granulated sugar
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1/4 teaspoon cream of tartar 1/4 teaspoon cream of tartar
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1/2 teaspoon vanilla extract 1/2 teaspoon vanilla extract
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1/2 cup (60g) Swiss dark chocolate, finely chopped 1/2 cup (60g) Swiss dark chocolate, finely chopped
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Optional: cocoa powder for dusting Optional: cocoa powder for dusting
Nutrition
- Calories (kcal / KJ): 50 kcal / 209 KJ
- Fat (total, saturated): 1g, 0.5g
- Carbohydrates (total, sugars): 10g, 9g
- Protein: 1g
- Fiber: 0g
- Salt: 0.02g
Preparation
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1.Preheat the oven to 120°C (250°F) and line a baking sheet with parchment paper.
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2.In a clean, dry mixing bowl, beat the egg whites on medium speed until foamy.
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3.Add the cream of tartar and continue beating until soft peaks form.
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4.Gradually add the sugar, one tablespoon at a time, while continuing to beat on medium-high speed until stiff peaks form.
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5.Gently fold in the vanilla extract and chopped Swiss chocolate.
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6.Transfer the meringue mixture into a piping bag fitted with a star tip.
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7.Pipe small mushroom-shaped or other desired shapes onto the prepared baking sheet.
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8.Bake for 1 hour or until the meringue cookies are dry and crisp.
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9.Turn off the oven and leave the cookies inside for an additional 30 minutes to cool and dry completely.
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10.Once cooled, dust the cookies with cocoa powder, if desired.
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11.Serve and enjoy these delightful Swiss chocolate meringue cookies.
Treat your ingredients with care...
- Swiss dark chocolate — Use high-quality Swiss dark chocolate with a cocoa content of at least 70% for the best flavor and texture.
- Cream of tartar — This ingredient helps stabilize the egg whites and create a fluffy meringue. If you don't have cream of tartar, you can substitute it with an equal amount of lemon juice or white vinegar.
Tips & Tricks
- Make sure the mixing bowl and beaters are completely clean and free of any grease to ensure successful meringue.
- Allow the meringue cookies to cool completely in the oven to prevent them from becoming sticky.
- For a festive touch, you can dip the bottoms of the cookies in melted chocolate and let them set before serving.
- Store the Schlumbergerli in an airtight container at room temperature to maintain their crispness.
Serving advice
Serve Schlumbergerli as a delightful treat with a cup of hot chocolate or coffee. They are perfect for special occasions, afternoon tea, or as a sweet gift.
Presentation advice
Arrange the Schlumbergerli on a decorative platter or in a gift box lined with parchment paper. Dust them with cocoa powder for an elegant touch. Consider adding a sprig of mint or a dusting of powdered sugar for a visually appealing presentation.
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