Chocolate-Dipped Strawberry Meringue Cookies
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.
- 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)
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