Can I make these ahead of time?
Yes, meringues can be baked and stored in an airtight container for several days before dipping in chocolate.
DESSERT
Uruguayan Ricardito (Chocolate-Covered Meringue Kisses)
Ricarditos are beloved Uruguayan treats featuring delicate meringue kisses coated in rich chocolate. These bite-sized desserts are perfect for sharing or enjoying as a sweet indulgence.
HOW TO MAKE IT
Let's cook.
01
Preheat oven to 200°F (95°C). Line two baking sheets with parchment paper.
02
In a clean, dry bowl, beat egg whites with a pinch of salt using an electric mixer on medium speed until soft peaks form. Gradually add granulated sugar, 1 tablespoon at a time, beating until stiff, glossy peaks form and the sugar is fully dissolved. Beat in vanilla extract.
03
Transfer the meringue to a piping bag fitted with a round tip. Pipe small, kiss-sized meringues (about 1 inch in diameter) onto the prepared baking sheets, leaving 1 inch between each.
04
Bake the meringues for 90 minutes at 200°F (95°C), then turn off the oven and leave them inside for another 30 minutes to cool completely and dry out. Do not open the oven door during this time.
05
Once meringues are completely cool and crisp, melt the dark chocolate and coconut oil together in a heatproof bowl set over a saucepan of simmering water, stirring until smooth. Alternatively, melt in a microwave in 30-second intervals, stirring between each.
06
Dip the bottom of each meringue kiss into the melted chocolate, allowing any excess to drip off. Place them chocolate-side down on a new sheet of parchment paper.
07
Allow the chocolate to set completely at room temperature or refrigerate for 10-15 minutes to speed up the process. Store in an airtight container.
About This Recipe
Ricarditos are beloved Uruguayan treats featuring delicate meringue kisses coated in rich chocolate. These bite-sized desserts are perfect for sharing or enjoying as a sweet indulgence.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
Ensure your mixing bowl and beaters are completely grease-free for successful meringue. Room temperature egg whites whip up better and faster.
Easy Substitutions
For milk chocolate Ricarditos, use milk chocolate instead of dark. You can also add a drop of food coloring to the meringue for a festive touch.
Storage & Reheating
Store Ricarditos in an airtight container at room temperature for up to 5 days. Humidity can make meringues sticky, so keep them in a cool, dry place.
Serving Suggestions
Serve Ricarditos with a cup of coffee or mate, as a delightful after-dinner treat, or as part of a dessert platter. They are also wonderful crumbled over ice cream.
Common Mistakes
1. Not using clean, grease-free equipment, which prevents egg whites from whipping properly. 2. Opening the oven door too early, causing meringues to crack or deflate. 3. Not allowing meringues to cool completely before dipping, leading to melted chocolate. 4. Over-mixing the chocolate, which can cause it to seize. 5. Storing in a humid environment, making them sticky.
Frequently Asked Questions
Why are my meringues chewy?
They likely need more time to dry out in the oven. Ensure the oven is off and they cool completely inside.
Can I use a different type of chocolate?
Absolutely, milk chocolate or even white chocolate can be used, adjusting sweetness as desired.
How do I know when the meringues are done?
They should be crisp and easily peel off the parchment paper. They will be dry to the touch.
MORE TO KNOW
Achieving perfectly crisp meringues is key to authentic Ricarditos. The low and slow baking process, followed by cooling in the oven, helps to dry them out thoroughly without browning. If your meringues are chewy, they likely need more drying time. The chocolate coating not only adds flavor but also helps to seal the meringue from humidity.
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