Dessert Recipes
Czech Meringue Puffs Indiánky
About 20 to 25 servings
Bring the magic of a Czech sweet shop into your home with my recipe for classic Indiánky. These stunning Czech Meringue Chocolate Coated Puffs (Indiánky) feature a tender sponge bottom cookies base, a lofty swirl of strawberry preserve-infused meringue puffs whipped to stiff peaks, and a rich chocolate coating. I love making these treats from scratch using room temperature egg whites and egg yolks to share with everyone, piping them perfectly with a pastry bag! Read More
Dessert Recipes
VegetarianLow-sodium
Before You Start
Let’s talk about important parts of the recipe before you start…
Welcome to My Recipe for Czech Meringue Chocolate Coated Puffs (Indiánky)
Hello, I am Tom the Chef, and I am so excited to show you how to make classic Indiánky right in your own kitchen. This recipe for Czech Meringue Chocolate Coated Puffs (Indiánky) is a beautiful journey into traditional Central European pastry making. By carefully crafting the bottom cookies with egg yolks, whipping the room temperature egg whites to stiff peaks with granulated sugar, blending the strawberry preserve, and dipping everything in a lush chocolate coating, you will create a treat that is as gorgeous as it is delicious. Grab your pastry bag and let me guide you through baking these amazing meringue puffs!
1. Managing Egg Whites and Temperatures for the Meringue Puffs for Czech Meringue Chocolate Coated Puffs (Indiánky)
A crucial step in my recipe for Czech Meringue Chocolate Coated Puffs (Indiánky) is handling the egg whites and egg yolks properly. It is easiest to separate your eggs while they are still cold directly from the refrigerator. However, for both the bottom cookies and the meringue puffs, you must let the egg whites reach room temperature before processing them. If you do not let them warm up, incorporating the granulated sugar to reach stiff peaks will take significantly longer. Proper room temperature egg whites ensure maximum volume and a stable structure for your Indiánky before you pipe them with your pastry bag and dip them in the chocolate coating. I always emphasize this when teaching about strawberry preserve infused desserts.
2. Creating the Perfect Base with Bottom Cookies for Czech Meringue Chocolate Coated Puffs (Indiánky)
The foundation of these Czech Meringue Chocolate Coated Puffs (Indiánky) relies on the delicate bottom cookies. When I whip the egg yolks, I add boiling hot water as soon as the mixer reaches high speed. It is extremely important that you do not stop the mixer during this process, as this may partially cook the egg yolks and compromise the final product. Gently folding in the whipped room temperature egg whites and all-purpose flour at a low speed ensures the batter stays airy. This yields a light sponge base to support the heavy meringue puffs made with granulated sugar and strawberry preserve before applying the chocolate coating. You will later pipe the meringue directly onto these using a pastry bag to build the stiff peaks.
3. Processing the Strawberry Preserve for Smoothness in Czech Meringue Chocolate Coated Puffs (Indiánky)
Flavoring the meringue puffs requires half a cup of strawberry preserve, but it must be completely smooth for my recipe for Czech Meringue Chocolate Coated Puffs (Indiánky). Preserves usually have chunks of fruit, so you must place the strawberry preserve in a measuring pitcher and process it with an immersion blender until smooth before adding it to the room temperature egg whites and confectioners sugar. Any chunks of strawberry can lead to inconsistent texture and instability in the meringue puffs in later steps, and might even cause your carefully whipped stiff peaks to break or clog your pastry bag. A smooth puree ensures the granulated sugar and egg yolks from the bottom cookies pair perfectly with the chocolate coating.
4. Achieving the Exact Temperature for Granulated Sugar Syrup in Czech Meringue Chocolate Coated Puffs (Indiánky)
The structural integrity of the Czech Meringue Chocolate Coated Puffs (Indiánky) comes from the hot syrup made of granulated sugar and water. You must combine the granulated sugar and water and cook it until it reaches exactly 244 degrees Fahrenheit or slightly over. Do not terminate cooking before you reach at least 244 degrees Fahrenheit; otherwise, it will interfere with the consistency of the meringue puffs. Drizzling this extremely hot syrup into the whipping room temperature egg whites and strawberry preserve creates a beautifully glossy, stable meringue that holds its shape and stiff peaks wonderfully when piped from a pastry bag onto the bottom cookies before adding the chocolate coating. I always use a food thermometer to be absolutely sure!
5. Mastering the Chocolate Coating Application for Czech Meringue Chocolate Coated Puffs (Indiánky)
The final touch for my Czech Meringue Chocolate Coated Puffs (Indiánky) is the rich chocolate coating. Using a water bath, I melt butter, chocolate chips, and a little hot water. You need to let the mixture lightly cool with occasional stirring to reach a preferred working temperature between 85 and 95 degrees Fahrenheit. Once the meringue puffs, piped with a pastry bag to stiff peaks, are chilled in the freezer, you will hold each puff by its bottom cookies base made with egg yolks and egg whites, dip it upside down into the chocolate coating, and let the excess drip off. This seals in the granulated sugar and strawberry preserve flavors, creating the iconic, elegant shell of classic Indiánky.
Czech Meringue Puffs Indiánky
Ingredients:
Click any ingredient to learn moreCommon Ingredients
6 PCS of large eggs (adjust if needed, separate into 3 small mixing bowls (1st bowl: 2 egg whites, 2nd bowl: 4 egg whites, 3rd bowl: 6 egg yolks *)
Bottom Cookies
2 PCS of egg whites - room temperature (adjust if needed, 1st bowl from the common Ingredients)
6 PCS of egg yolks (adjust if needed, 3rd bowl from the common Ingredients)
¾ cup of granulated sugar - dry (adjust if needed)
3 TBSP of water - boiling hot (preheat in electric kettle, in microwave or on the stove) (adjust if needed, **)
1 TBSP of cornstarch - dry (adjust if needed)
1 ¼ cup of all-purpose flour - dry (adjust if needed)
Meringue Puffs:
4 PCS of egg whites - room temperature (adjust if needed)
1 cup of confectioners’ sugar - dry (adjust if needed)
½ cup of strawberry preserve - processed until smooth (adjust if needed, ***)
1 TBSP of lemon juice (adjust if needed)
2 cups of granulated sugar - dry (adjust if needed)
1 cup of water - room temperature (adjust if needed)
Chocolate Coating:
1 ½ sticks of butter - sliced into thick slices (adjust if needed, 6 OZ)
2 cups of chocolate chips - dry (adjust if needed, ****)
2 TBSP of water - boiling hot (preheat in electric kettle, in microwave or on the stove) (adjust if needed, preheat in a kettle or microwave)
* It is easiest to separate eggs while they are still cold; then, cover and let them reach room temperature for about 2 hours. Alternatively, you can remove whole eggs from the refrigerator a couple of hours early and separate them right before baking. Keep in mind that separating room-temperature eggs will be more challenging.
** Preheat water in an electric kettle, on the stove, or in the microwave.
*** The strawberry preserve will be incorporated into the meringue, and for that reason, it must be smooth. Preserves usually have chunks of fruit, so place the preserve in a measuring pitcher and process it until smooth. Any chunks of strawberry can lead not only to inconsistent texture and instability in the meringue in later steps, but also to the meringue breaking.
**** The choice of chocolate chips is up to you. I personally prefer 60% dark chocolate.
Tools:
Click any tool to learn more1x Disher (preferably 0,75 FL)
1x French Whisk
1x Turner
1x Cooling Rack
2x Pastry Bag
1x Pastry Tips
Nutrition per 1 Serving:(recipe split into 20 servings)
EstimatedCalories 382
Protein 5.5 g
Fat 14.1 g
Saturated fat 7.0 g
Carbohydrate 59.6 g
Sugars 47.2 g
Fiber 0.5 g
Sodium 162 mg
Cholesterol 134 mg
VegetarianLow-sodium
Estimated. Worked out from the ingredients above using the United States Department of Agriculture’s FoodData Central reference data. An estimate, not a measurement — brands, sizes and how much of a marinade actually ends up on the plate all move it.
Directions:
1.Bottom Cookies:
Let’s start preparing the Czech Meringue Puffs Indiánky.
Note:
Prepare in a kitchen mixer with a whisk attachment or in a mixing bowl using a hand mixer.
1.1.
\Whip egg whites:
Important: For this step, ensure egg whites reach room temperature before processing. If not, it may still work, but it will take significantly longer to process.
1.1.1.
Place into your kitchen mixer bowl:
2 egg whites (1st bowl from the common Ingredients) – room temperature
¼ cup of granulated sugar (part of the total amount)
Then whisk on medium speed to incorporate more air into the egg whites (about 2-3 minutes).
1.1.2.
Add:
½ cup of granulated sugar (the rest of the total amount)
Increase the speed to high and whisk until medium to stiff peaks form
Note: This process can take anywhere from 3 – 10 minutes, and in some cases even longer.
1.2.
Set oven to preheat to 350°F.
1.3.
Batter:
1.3.1.
Place into your kitchen mixer bowl:
6 egg yolks (3rd bowl from the common Ingredients)
1.3.2.
Start whipping on high speed.
As soon as the mixer reaches high speed, add:
3 TBSP of hot water
Important: Do not stop the mixer during this process, as this may partially cook the egg yolks and compromise the final product.
1.3.3.
After the water is added, continue processing until the mixture doubles in volume and turns pale yellow (about 3–5 min).
Note: This can be slightly runny.
1.3.4.
Then, stop the mixer and add:
1 TBSP of cornstarch
Process at low speed until partially combined.
1.3.5.
Then increase the speed to high and process for about 30 seconds until all ingredients have come together.
1.3.6.
Next, add:
Whipped egg whites from step 1.1.
1.3.7.
And sift in:
1 ¼ cup of all-purpose flour
And gently process at a low speed until fully combined.
1.4.
Form and Bake Bottom Cookies:
1.4.1.
Using a 0.75 FL OZ disher or a set of spoons, place the batter portion on the baking sheets with the silicone mat.
Important:
- Leave at least 2” space between each.
- After placing them on the baking sheet, do not flatten, form, distribute, or otherwise reshape them.
Notes:
- With a 0.75-oz disher, you should be able to create about 20 – 25 bottom cookies that should comfortably fit on two baking sheets.
1.5.
Baking:
1.5.1.
Bake until the edges are golden brown and the tops spring back gently when lightly touched (usually for about 15-20 minutes).
1.5.2.
Rotate the baking sheet after about 7 minutes.
1.5.3.
Let the cookies cool fully, preferably on a cooling rack, while you start the next step.
Tips:
- Handle them with a turner while the cookies are hot and fragile.
- Best is to cool them at room temperature, but if you are in a hurry, you can place them after the first 10 minutes to continue cooling in the refrigerator.
2.Meringue Puffs Batter:
2.1.
Sugar syrup for meringue puffs:
2.1.1.
Place it into the medium pot:
2 cups of granulated sugar
1 cup of water
Briefly stir.
2.1.2.
Place it over medium-high heat and cook, stirring occasionally (or gently moving the pot) until you reach a temperature exactly at or slightly over 244°F (check with a food thermometer).
Important:
- Do not terminate cooking before you reach at least 244°F or more; otherwise, it will interfere with the consistency.
- Be extremely careful during preparation and with following further manipulation; sugar is extremely hot and dangerous.
2.2.
Meringue puffs base:
Note: Prepare in a kitchen mixer with a whisk attachment or in a mixing bowl using a hand mixer.
2.2.1.
Meanwhile, place it into the kitchen mixer with the whisk attachment:
4 egg whites (2nd bowl from the common Ingredients) – room temperature
1 cup of confectioner’s sugar
½ cup of strawberry preserves – process to smooth
1 TBSP of lemon juice
Process at high speed until stiff peaks are formed (usually about 3 – 5 minutes).
2.2.2.
2.3.
Complete Meringue Puffs Batter:
2.3.1.
When you are sure the water has reached 244°F, start the mixer at a low speed and slowly pour the syrup in a drizzle into the egg whites until it is all in.
2.3.2.
Then increase the speed and process for about 3–5 minutes until fully incorporated and partially, but not totally, cooled.
2.3.3.
While still a little warm, fill two large pastry bags fitted with large round tips.
Tip: Optionally, you can fill pastry bags without a tip, then, using scissors, cut off the end to simulate a large round tip.
3.Assembly of Czech Meringue Puffs Indiánky:
3.1.
Pipe even portions of the meringue onto the top of each bottom cookie.
Tip: Hold the pastry bag straight up and try to create about 3 levels of piped-out cream.
3.2.
When all are done, place them in the freezer until you prepare the chocolate coating.
4.Chocolate Coating:
4.1.
Melting:
4.1.1.
Prepare a water bath by placing about 1” of water in a medium pot and covering it with a medium bowl.
4.1.2.
Bring the water to a light simmer on medium heat.
4.1.3.
Then lower the heat to low, and place it into the top of the water bath (the medium bowl):
1 ½ sticks of butter
2 cups of chocolate chips
2 TBSP of hot water
Stir with a whisk until about ½ of the chocolate melts and all ingredients are partially dissolved (about 2 minutes).
4.2.
Cooling:
4.2.1.
Remove the pot from the heat (leave the bowl in the pot with steaming water) and keep stirring until all the chocolate melts and all ingredients are fully combined (about 2 – 4 minutes).
4.2.2.
Then, let the mixture lightly cool with occasional stirring to reach a preferred working temperature, which is between 85 – 95°F (about 3 to 10 minutes).
4.2.3.
Place all the chocolate coating into a measuring pitcher or a mug/glass with a wide opening.
4.2.4.
Remove Czech Meringue Puffs (Indiánky) from the freezer.
4.2.5.
Working one by one, hold each puff by its cookie base, turn it upside down, and quickly dip it into the chocolate coating. Immediately take it out and let the excess chocolate drip off for a few seconds.
Notes:
- If the puffs seem too fragile to be dipped after some time in the freezer, consider letting them rest in the freezer longer.
- Stir the chocolate a few times during the dipping process.
- Place any remaining chocolate coating in a food container and store it in the fridge to be used in the upcoming weeks.
5.Resting and Storage of Czech Meringue Puffs Indiánky:
5.1.
For the best results, let the Czech Meringue Puffs rest in the refrigerator for at least 30 minutes before serving.
5.2.
Store in a refrigerator and remove soon before serving.
5.3.
They will last in the refrigerator for up to 7 days.
Popular questions
Why is the batter for my meringue puffs breaking or failing to form stiff peaks?
When making my recipe for Czech Meringue Chocolate Coated Puffs (Indiánky), the meringue puffs can break or fail to whip properly for a few key reasons. First, ensure your egg whites are entirely at room temperature before whipping; cold egg whites struggle to form stiff peaks. Second, make sure your strawberry preserve is processed until completely smooth; chunks of fruit will destabilize the egg whites. Finally, it is crucial that the granulated sugar and water syrup reaches at least 244 degrees Fahrenheit before drizzling it into the mixture. If the syrup is too cool, the meringue puffs will lack the necessary structure to stand tall on the bottom cookies when piped from a pastry bag, making it impossible to apply the chocolate coating. Be mindful of how you handle your egg yolks in the earlier steps too!
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