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Recipe

Tarboosh

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This homemade version recreates that familiar combination using a handful of simple ingredients. Piping the tall meringue tops and dipping them in chocolate is part of the fun—and cracking through the chilled chocolate to reach the fluffy center makes the wait worthwhile.
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Ingredients

  • 3 egg whites
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon vinegar
  • Dash of salt
  • 1 cup dark chocolate, chopped, or dark chocolate chips
  • 1 tablespoon coconut oil
  • Tea biscuits or sturdy cookies, for the bases

Instructions

  • Heat the egg whites and sugar.
  • Bring a little water to a gentle simmer in a saucepan. Place a heatproof mixing bowl over the pan, making sure the bottom does not touch the water.
  • Add the egg whites and sugar. Whisk constantly until the sugar dissolves and the mixture reaches 160°F on an instant-read thermometer. This may take about 5–7 minutes, but use the temperature as your guide.
  • The mixture should feel smooth with no sugar grains; checking the texture alone does not confirm the temperature.
  • Whip the meringue.
  • Carefully remove the bowl from the heat. Using a stand mixer fitted with a whisk attachment or a hand mixer, beat for about 4 minutes.
  • Add the vanilla and beat for another 2 minutes. Add the vinegar and salt, then continue whipping until the meringue forms stiff, glossy peaks and the bowl no longer feels warm.
  • Pipe onto the biscuits.
  • Arrange the biscuits on a parchment-lined tray.
  • Transfer the meringue to a piping bag fitted with a large round tip, or a sturdy zip-top bag with a corner snipped off. Pipe a tall mound onto each biscuit, leaving a narrow edge around the base.
  • Refrigerate until thoroughly chilled, or freeze briefly until firm enough to dip. The meringue will remain soft inside.
  • Prepare the chocolate coating.
  • Place the chocolate in a microwave-safe bowl. Microwave in 30-second intervals, stirring between each, until melted and smooth.
  • Stir in the coconut oil. Let the chocolate cool until barely warm but still fluid.
  • Dip the Tarboosh.
  • Holding each biscuit by its edges, carefully dip the meringue into the chocolate, coating the top and sides. Lift gently and let excess chocolate drip off.
  • If dipping feels difficult, hold the cookie over the bowl and spoon chocolate over the meringue instead.
  • Return to the lined tray.
  • Chill and serve.
  • Refrigerate for about 1 hour, until the chocolate coating is firm. Serve chilled.

Connie’s notes

  • Use a clean, grease-free bowl. Oil or traces of egg yolk can prevent the whites from whipping properly.
  • Check the temperature. Heat the egg white mixture to 160°F before whipping; dissolved sugar alone is not a reliable doneness check.
  • Whip until cool and stiff. A firm meringue holds its height and stays attached to the biscuit more easily during dipping.
  • Choose sturdy biscuits. Flat cookies that are slightly wider than the meringue make the treats easier to handle.
  • Chill before coating. Cold, firm meringue is easier to dip without losing its shape.
  • Cool the melted chocolate slightly. Hot chocolate can soften the meringue, while overly cool chocolate becomes too thick to coat neatly.
  • Use a small, deep bowl for dipping. It makes coating the tall tops easier with a limited amount of chocolate.
  • Store refrigerated. Keep in an airtight container for up to 3 days. The biscuit bases will gradually soften.
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