Czech Meringue Chocolate Coated Puffs (Indiánci)

Name: Czech Meringue Chocolate Coated Puffs (Indiánci)
Prep time: 120 min
Total time: 120 min
Yield: 25 servings
Ingredients: 6 PCS oflarge 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 *); 2 PCS ofegg whites - room temperature (adjust if needed, 1st bowl from the common Ingredients); 6 PCS ofegg yolks (adjust if needed, 3rd bowl from the common Ingredients); ¾ cup ofgranulated sugar - dry (adjust if needed); 3 TBSP ofwater - boiling hot (preheat in electric kettle, in microwave or on the stove) (adjust if needed, **); 1 TBSP ofcornstarch - dry (adjust if needed); 1 ¼ cup ofall-purpose flour - dry (adjust if needed); 4 PCS ofegg whites - room temperature (adjust if needed); 1 cup ofconfectioners’ sugar - dry (adjust if needed); ½ cup ofstrawberry preserve - processed until smooth (adjust if needed, ***); 1 TBSP oflemon juice (adjust if needed); 2 cups ofgranulated sugar - dry (adjust if needed); 1 cup ofwater - room temperature (adjust if needed); 1 ½ sticks ofbutter - sliced into thick slices (adjust if needed, 6 OZ); 2 cups ofchocolate chips - dry (adjust if needed, ****); 2 TBSP ofwater - boiling hot (preheat in electric kettle, in microwave or on the stove) (adjust if needed, preheat in a kettle or microwave)

25 servings

Vegetarian Diet, Czech Double Boiler, Baking

Bring the magic of a Czech sweet shop into your home with this recipe for classic Indiánky. These stunning treats feature a tender sponge cookie base, a lofty swirl of strawberry-infused meringue, and a rich chocolate coating.

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Tom the Chef Founder

June 27, 2026

Czech Meringue Chocolate Coated Puffs Indiánci on the white plate, side close up shot

2 h.
2 h.
4/5

Ingredients:

Common 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:

1x Measuring Spoons
1x Measuring Cups
1x Small Mixing Bowl (about 1 QT)
1x Food Container
1x Measuring Pitcher
1x Immersion Blender
1x Fine Mesh Strainer, Fine Mesh Sieve
1x Kitchen Mixer with Whisk Attachment
1x Silicone Spatula
1x Disher (preferably 0,75 FL)
1x French Whisk
1x Medium Sauce Pan (4QT)
1x Food Thermometer (probe)
2x Baking Sheet with Silicone Mat
1x Turner
1x Cooling Rack
1x Cutting Board
2x Pastry Bag
1x Pastry Tips

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 (1^st 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).

2.3.

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.