Chocolate Tarboush Domes

Name: Chocolate Tarboush Domes
Prep time: 20 min
Cook time: 40 min
Yield: 15–18 pieces
Cuisine: Middle Eastern

Add to recipe book

roubashahin.com.au

Desserts

Soft, chocolatey tarboush that takes you straight back. A simple meringue dessert with biscuit and chocolate coating.

PREP TIME

20 minutes

COOK TIME

40 minutes

SERVES

15–18 pieces

About this recipe

This Chocolate Tarboush Domes recipe is one of those sweets that instantly takes me back. It’s soft, chocolatey, marshmallowy… and honestly, I don’t know anyone who doesn’t love it. I grew up knowing this as something completely different — it was called ras al abad and used casually at home. But over time, people moved away from the name because of how it could be interpreted.

Now, it’s known as tarboush, inspired by the little hat and its dome shape. And for me, it’s one of those recipes that truly feels like reliving childhood again.

What I love most about these Chocolate Tarboush Domes is how simple they are. You’re working with a fluffy meringue, a biscuit base, and a smooth chocolate coating. Then, once they set, you get that perfect bite — soft inside with a slight crunch underneath. It’s sweet, yes… but in the best way.

The first time I made these, they didn’t come out perfect — the chocolate was too warm, the meringue too soft, and I remember it falling apart when I tried to dip it. So I started drizzling the chocolate over by hand instead… and honestly, that gave me the confidence to keep going. Once you get the small things right, like letting the chocolate cool, freezing the meringue, and not going too high with the dome, it all comes together. And once you make them once… you’ll get better every time.

If you enjoy chocolate-based treats like this, you’ll also love my Macadamia Chocolate Clusters. They’re one of the easiest festive treats to make with just a couple of ingredients, and they always look impressive. Or try my Rose and Pistachio Rocky Road, which is completely different but still chocolate-based — filled with pistachios, coconut, and Turkish delight for a more Middle Eastern twist.

Ingredients

4 egg whites
1 ¼ cups white sugar
2 tablespoons lemon juice
Pinch of salt
2 teaspoons vanilla essence
Plain tea biscuits
400 grams milk chocolate
2 tablespoons neutral oil

Notes from Rouba

Keep the meringue cold before dipping — it makes everything easier
Don’t rush the sugar dissolving step, it affects the final texture
A mix of milk and dark chocolate works well if you want less sweetness
Pipe them neat or rustic, both work

Method

Step 1. Prepare the meringue

Place a heatproof bowl over a saucepan of gently simmering water, making sure the bowl does not touch the water. Add the egg whites, sugar, lemon juice, and salt, then whisk continuously until the mixture is warm and completely smooth with no grainy sugar remaining, approximately 5 minutes. Transfer to a stand mixer and whisk on high speed for approximately 12–15 minutes until thick, glossy, and stiff peaks form. Add the vanilla and continue whisking for a further 30 seconds until fully combined.

Step 2. Pipe and chill

Line a tray with baking paper and arrange the biscuits on top. Pipe a dome of meringue onto each biscuit, building it up slightly but keeping it balanced. Place the tray in the freezer for an hour until the meringue is firm to the touch.

Step 3. Melt the chocolate and coat

Place the milk chocolate in a heatproof bowl and melt in the microwave in short bursts, stirring between each burst until smooth. Add the neutral oil and mix well, then allow the chocolate to cool to room temperature. Working in batches, take a few tarboush pieces from the freezer and dip each one into the chocolate until fully coated (chocolate must be at room temperature). Place back onto baking paper and allow the chocolate to set at room temperature or in the fridge

A FEW THINGS YOU’LL WANT TO KNOW

Does the chocolate need to be room temperature?
Yes. If it’s too warm, it will soften the meringue and you’ll lose the shape.

Why should the meringue be cold before dipping?
Cold meringue holds its structure. If it’s soft, it will collapse or leak through the chocolate.

What happens if I dip into warm chocolate?
The meringue will melt slightly and push through the coating, which is why you might see it leaking.

Why is oil added to the chocolate?
It thins the chocolate slightly and gives you a smoother, more even coating.

What biscuits should I use?
Plain tea biscuits or Marie biscuits work best. They hold the base without overpowering the taste.

Can I make them bigger?
You can, but I’ve tried it — it becomes too sweet. Tarboush is meant to be a few perfect bites.

Milk or dark chocolate?
Milk is traditional, but you can mix with dark for a more balanced flavour.

What’s the best way to dip them?
Use a deep bowl that fits the biscuit. A wide, shallow bowl won’t coat them properly.

How many should I dip at once?
Take about 5–6 pieces out of the freezer at a time, but dip them one at a time. This keeps them firm and prevents the meringue from softening while you work.

Why does the chocolate sometimes crack?
Usually from temperature shock — very cold meringue and hot chocolate.

Do I need to garnish?
No, but I like pistachio and rose petals. If you do add them, sprinkle while the chocolate is still soft.

Do they need to be stored in the fridge?
No. Keep them in a cool place and they’ll hold just fine.

Every time I dip it into the chocolate, the meringue falls off. Why?
This happened to me the first time I made them. Your chocolate is still just a touch too warm. You can double dip for extra coating, but I find that makes it too sweet. If it’s not working for you, drizzle the chocolate over with a spoon instead. Trust me, it gives you confidence — and the second time you make them, you’ll get it perfect.

My chocolate split or looks a bit uneven in places. Is that okay?
Yes, completely fine. It happens sometimes and doesn’t affect the taste at all.

Should I dip the biscuit into the chocolate as well?
I don’t, but either way works. It just depends how much chocolate you want on it.