Delicately crisp on the outside and melt-in-your-mouth tender inside, these Chocolate-Dipped Strawberry Meringue Cookies are as elegant as they are irresistible. Infused with strawberry extract and lightly tinted for a blush-pink hue, each cookie is dipped and drizzled in rich chocolate for a sophisticated finish. Perfect for Valentine’s Day, bridal showers, tea parties, or holiday gift boxes, these airy bites are a beautiful balance of simplicity and indulgence.

Why You’ll Love This Recipe

These cookies are a treat for both the eyes and the palate. They’re gluten-free, low-calorie, and dairy-free optional, making them a light yet luxurious dessert option. The natural sweetness and fruity aroma of strawberry extract pair beautifully with the smooth, velvety chocolate coating. With their crisp texture and romantic appearance, they’re ideal for gifting or gracing a special dessert table.

ingredients

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

4 large egg whites
¾ cup granulated sugar
1 tsp strawberry extract (or vanilla/raspberry extract)
Gel food coloring (optional, for pink hue)
2 cups chocolate candy melts (milk or dark)

directions

1. Prepare the oven and pan:
Preheat your oven to 170°F (75°C). Line a large baking sheet with parchment paper to prevent sticking.

2. Whip the meringue:
In a clean, dry mixing bowl (free from any grease), beat the egg whites using a stand mixer or hand mixer until stiff peaks form.
Gradually add granulated sugar, 1–2 tablespoons at a time, beating well after each addition. Continue until the mixture becomes thick, glossy, and holds firm peaks.

3. Add flavor and color:
Gently mix in the strawberry extract and a drop or two of pink gel food coloring, if desired. Beat just until incorporated.

4. Pipe the cookies:
Spoon the meringue mixture into a piping bag fitted with a large star or round tip.
Pipe small swirls or kisses onto the prepared baking sheet, spacing them slightly apart. These cookies will not spread during baking.

5. Bake the meringues:
Bake for 2 hours. Do not open the oven door during this time.
Once baked, turn off the oven and let the cookies cool completely inside with the door closed. This helps them dry out for the perfect crisp texture.

6. Dip and drizzle in chocolate:
Melt the chocolate candy melts according to package instructions until smooth.
Dip the bottoms of the cooled meringues into the chocolate, letting any excess drip off. Place them on parchment paper to set.
Use a spoon or piping bag to drizzle remaining chocolate over the tops of the cookies for a decorative touch.

7. Let the chocolate set:
Allow the chocolate to set at room temperature or refrigerate briefly if needed.

Servings and timing

Prep Time: 15 minutes
Cooking Time: 2 hours
Total Time: 2 hours 15 minutes
Servings: 24 cookies
Calories: 60 kcal per cookie

Variations

Flavor twist: Substitute strawberry extract with raspberry, orange, or almond for a different flavor profile.
Color options: Use different gel food colorings to match the theme of your celebration.
Dark chocolate drizzle: Use bittersweet or semi-sweet chocolate for a more intense flavor contrast.
Add crunch: Sprinkle crushed freeze-dried strawberries or chopped pistachios on top of the chocolate drizzle before it sets.
Holiday version: Use red and green coloring with peppermint extract for a festive holiday cookie.

storage/reheating

Storage: Store meringue cookies in an airtight container at room temperature for up to 1 week. Keep away from humidity, as moisture will soften them.
Freezing: Meringue cookies do not freeze well due to their delicate texture.
Reheating: Not recommended. These cookies are best enjoyed at room temperature.

FAQs

Can I use liquid food coloring?

Gel food coloring is preferred, as it adds color without affecting the meringue consistency. Liquid color may deflate the mixture if too much is added.

What’s the best way to get stiff peaks?

Make sure your bowl and beaters are completely clean and free of any fat or moisture. Cold egg whites whip best when they are brought to room temperature first.

Can I use chocolate chips instead of candy melts?

Yes, chocolate chips work well. Melt them gently with a small amount of coconut oil or shortening for a smoother dip.

Are these cookies gluten-free?

Yes, meringue cookies are naturally gluten-free as they contain no flour.

Why are my meringues chewy or sticky?

This can happen if they are underbaked or if there’s too much humidity in the air. Be sure to cool them in the oven with the door closed for best results.

Can I make these without a piping bag?

Yes, you can spoon the meringue into small dollops using two teaspoons. The shape may be more rustic but still delicious.

Is strawberry extract necessary?

No, you can use vanilla or another extract, but strawberry gives the cookies their unique fruity flavor and color pairing with chocolate.

How do I know when meringues are done?

They should be dry to the touch and lift cleanly off the parchment paper. They will continue to dry as they cool in the oven.

Can I use a hand whisk instead of an electric mixer?

It’s possible but extremely time-consuming. A mixer is highly recommended for the necessary volume and stiffness.

Do these travel well?

Yes. Once fully cooled and set, they can be packed in airtight containers and transported carefully. Layer with parchment to prevent breakage.

Conclusion

Chocolate-Dipped Strawberry Meringue Cookies are a beautiful, light dessert that’s both festive and flavorful. With their airy texture, fruity aroma, and decadent chocolate finish, these cookies are ideal for celebrations, gifts, or a sophisticated treat for yourself. Easy to customize and stunning to display, they’re proof that delicate desserts can still make a bold impression.

Chocolate-Dipped Strawberry Meringue Cookies

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These airy, crisp strawberry meringue cookies are delicately sweet, flavored with strawberry extract, and finished with a rich chocolate dip and drizzle. Light and elegant, they make the perfect treat for holidays, gifts, or romantic occasions.

Author: Mari
Prep Time: 15 minutes
Cook Time: 2 hours
Total Time: 2 hours 15 minutes
Yield: 24 cookies 1x
Category: Dessert
Method: Baking
Cuisine: French
Diet: Gluten Free

Ingredients

Scale

4 large egg whites
¾ cup granulated sugar
1 tsp strawberry extract (or vanilla/raspberry)
Gel food coloring (optional, for pink hue)
2 cups chocolate candy melts (milk or dark)

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Instructions

Preheat oven to 170°F (75°C) and line a baking sheet with parchment paper.
In a clean mixing bowl, beat egg whites with a stand or hand mixer until stiff peaks form.
Gradually add granulated sugar, 1–2 tablespoons at a time, beating well after each addition until the mixture is glossy and holds stiff peaks.
Beat in strawberry extract and gel food coloring (if using) until fully incorporated.
Transfer meringue to a piping bag fitted with a star or round tip. Pipe small swirls or rounds onto the prepared baking sheet.
Bake for 2 hours without opening the oven. Once finished, turn off the oven and let the cookies cool completely inside.
Melt chocolate candy melts according to package instructions.
Dip the bottoms of each cooled meringue cookie in chocolate and place on parchment paper. Drizzle remaining chocolate over the tops.
Allow chocolate to set at room temperature, or chill briefly to speed up.

Notes

Ensure the mixing bowl and beaters are completely clean and dry to get stiff peaks.
Do not open the oven during baking to avoid cracks or deflation.
Use dairy-free chocolate for a dairy-free version.

Nutrition

Serving Size: 1 cookie
Calories: 60
Sugar: 8g
Sodium: 10mg
Fat: 2.5g
Saturated Fat: 1.5g
Unsaturated Fat: 1g
Trans Fat: 0g
Carbohydrates: 9g
Fiber: 0g
Protein: 1g
Cholesterol: 0mg