Chocolate Dipped Strawberry Meringues

Delicate, crisp-on-the-outside, soft-on-the-inside strawberry meringues infused with sweet berry flavor and dipped in rich melted chocolate. These French-inspired pastel pink treats are perfect for romantic desserts, tea parties, or elegant gifting.

Why You’ll Love This Recipe

These chocolate dipped strawberry meringues are a stunning combination of airy texture and luxurious flavor. The subtle sweetness of the meringue, complemented by a hint of strawberry extract, is elevated by a decadent chocolate coating. They’re naturally gluten-free, visually charming, and ideal for celebrations, edible gifts, or a refined afternoon tea. Light yet indulgent, these treats strike the perfect balance between elegance and simplicity.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• egg whites, room temperature
• granulated sugar
• cream of tartar
• salt
• strawberry extract
• pink gel food coloring (optional)
• dark or semi-sweet chocolate chips, melted
• freeze-dried strawberries, crushed (optional for garnish)

Directions

1. Prepare the oven and baking sheet:
   Preheat your oven to 225°F (110°C). Line a large baking sheet with parchment paper.
2. Beat the egg whites:
   In a clean, dry bowl, beat egg whites and cream of tartar on medium speed until foamy.
3. Add sugar gradually:
   Increase to high speed and add granulated sugar one tablespoon at a time. Beat until stiff, glossy peaks form, about 5–7 minutes.
4. Flavor and color:
   Gently fold in salt, strawberry extract, and a small amount of pink gel food coloring until evenly combined.
5. Pipe the meringue:
   Transfer the mixture to a piping bag fitted with a star tip. Pipe small swirls onto the prepared baking sheet, spacing them evenly.
6. Bake and cool:
   Bake for 1 hour and 30 minutes. After baking, turn off the oven and leave the meringues inside with the door slightly ajar for an additional hour to cool and dry completely.
7. Dip in chocolate:
   Once cooled, dip the base of each meringue into melted chocolate. Place on parchment paper to set.
8. Optional garnish:
   While the chocolate is still soft, sprinkle crushed freeze-dried strawberries over the dipped section.

Servings and timing

Prep Time: 20 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 50 minutes
Yield: 18 meringues
Calories: 75 kcal per serving

Variations

• Lemon Meringues: Substitute strawberry extract with lemon extract and omit the food coloring for a citrus twist.
• White Chocolate Dip: Use white chocolate instead of dark for a sweeter finish and elegant contrast.
• Mixed Berry Flavor: Blend strawberry and raspberry extracts for a deeper berry profile.
• Mini Meringue Kisses: Pipe smaller swirls for bite-sized treats and reduce baking time by 10–15 minutes.
• Decorative Drizzle: Instead of dipping, drizzle melted chocolate over the tops of the meringues for a lighter touch.

Storage/Reheating

Store the meringues in an airtight container at room temperature for up to 5 days. Keep them in a cool, dry place to maintain crispness. Avoid refrigeration, as moisture can cause the meringues to become sticky or collapse. Do not attempt to reheat or microwave them, as they will lose their structure.

FAQs

Why didn’t my meringues stiffen properly?

Ensure the bowl and beaters are completely clean and dry. Any fat or moisture can prevent the egg whites from forming stiff peaks.

Can I use liquid food coloring instead of gel?

Gel is recommended because it doesn’t affect the meringue’s consistency. Liquid coloring may water down the mixture and affect stability.

What’s the best way to crush freeze-dried strawberries?

Place them in a sealed plastic bag and crush with a rolling pin, or pulse briefly in a food processor.

Can I use milk chocolate for dipping?

Yes, though it will be sweeter than dark or semi-sweet chocolate. Choose according to your preference.

How do I know when meringues are done baking?

They should lift easily off the parchment paper and feel dry and crisp to the touch.

Can I make these on a humid day?

Humidity affects meringue texture. For best results, bake on a dry day or in an air-conditioned environment.

Is cream of tartar necessary?

Yes, it helps stabilize the egg whites and achieve stiff peaks. If unavailable, use ½ teaspoon lemon juice or vinegar as a substitute.

Can I freeze meringues?

Freezing is not recommended. They may absorb moisture during thawing, compromising their crisp texture.

How do I make them more colorful?

Add swirls of color to the piping bag or sprinkle edible glitter or sanding sugar before baking for decorative effects.

Are these meringues gluten-free?

Yes, as written, they are naturally gluten-free. Always check chocolate packaging to ensure it’s certified gluten-free.

Conclusion

Chocolate Dipped Strawberry Meringues are the epitome of light indulgence—elegant, airy, and infused with sweet berry charm. These bite-sized confections bring a touch of sophistication to any dessert spread and are as delightful to gift as they are to enjoy. Whether served at a romantic gathering or a refined afternoon tea, they’re sure to leave a lasting impression.

Chocolate Dipped Strawberry Meringues

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Delicate, crisp-on-the-outside, soft-on-the-inside strawberry meringues infused with sweet berry flavor and dipped in rich melted chocolate. These French-inspired pastel pink treats are ideal for romantic desserts, tea parties, or elegant gifts.

• Author: Mari
• Prep Time: 20 minutes
• Cook Time: 1 hour 30 minutes
• Total Time: 1 hour 50 minutes
• Yield: 18 meringues 1x
• Category: Dessert
• Method: Baking
• Cuisine: French
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

• 3 large egg whites, room temperature
• 3/4 cup granulated sugar
• 1/4 tsp cream of tartar
• 1/4 tsp salt
• 1/2 tsp strawberry extract
• Pink gel food coloring (optional)
• 1/2 cup dark or semi-sweet chocolate chips, melted
• Freeze-dried strawberries, crushed (optional for garnish)

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Instructions

1. Preheat oven to 225°F (110°C) and line a large baking sheet with parchment paper.
2. In a clean, dry mixing bowl, beat the egg whites and cream of tartar on medium speed until foamy.
3. Gradually add sugar, one tablespoon at a time, increasing to high speed. Beat for 5–7 minutes until stiff, glossy peaks form.
4. Gently fold in salt, strawberry extract, and pink gel food coloring (if using) until fully incorporated.
5. Transfer meringue to a piping bag fitted with a star tip. Pipe small swirls onto the prepared baking sheet, spacing evenly.
6. Bake for 1 hour 30 minutes. Then turn off oven and let meringues cool inside with door slightly ajar for 1 hour.
7. Dip the base of each cooled meringue into melted chocolate and place on parchment to set.
8. Optionally, sprinkle crushed freeze-dried strawberries over chocolate before it hardens.
9. Store in an airtight container at room temperature for up to 5 days.

Notes

• Ensure bowl and beaters are completely grease-free for best meringue texture.
• Do not open oven door during baking to avoid cracks.
• Add food coloring gradually for a delicate pastel pink hue.
• Use high-quality chocolate for best dipping results.

Nutrition

• Serving Size: 1 meringue
• Calories: 75
• Sugar: 10g
• Sodium: 25mg
• Fat: 3g
• Saturated Fat: 2g
• Unsaturated Fat: 1g
• Trans Fat: 0g
• Carbohydrates: 11g
• Fiber: 0g
• Protein: 1g
• Cholesterol: 0mg