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Chocolate Dipped Meringues

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Airy, crisp meringue cookies dipped on the bottom in bittersweet chocolate—a delicate treat with light sweetness and rich contrast.

  • Author: Sophia
  • Prep Time: 10 minutes
  • Cook Time: undefined
  • Total Time: 2 hours 10 minutes (including cooling & dipping)
  • Yield: About 50 cookies
  • Category: Dessert, Cookies
  • Method: Baking, Dipping
  • Cuisine: French / European-style
  • Diet: Vegetarian

Ingredients

  • 1 cup egg whites (≈ 6–7 large eggs)
  • 2 cups granulated sugar
  • ¼ teaspoon cream of tartar
  • ¼ teaspoon salt
  • 1 tablespoon pure vanilla extract
  • 1 tablespoon lemon juice
  • 8 oz (≈ 225 g) semisweet or bittersweet chocolate, melted

Instructions

  1. Preheat the oven to 200 °F (95 °C). Line two baking sheets with parchment paper.
  2. Wipe down your mixing bowl, whisk, and spatula with a few drops of lemon juice to remove any trace of fat.
  3. Bring about 1 inch (2.5 cm) of water to a gentle boil in a saucepan.
  4. In the mixing bowl, combine egg whites, sugar, salt, and cream of tartar. Place the bowl over the saucepan (creating a double boiler) ensuring the bottom doesn’t touch the water.
  5. Stir constantly until the sugar is fully dissolved and the mixture reaches ~160 °F (70 °C), about 4–5 minutes.
  6. Remove the bowl from heat and attach it to the stand mixer with the whisk. Start mixing at low speed briefly, then increase to medium-high and beat until stiff, glossy peaks form (8–10 minutes). Add vanilla and mix on medium-low until incorporated.
  7. Fit a piping bag with a ½‑inch (12 mm) tip. Pipe 1½‑inch (4 cm) mounds onto the prepared sheets, spacing about 1 inch (2.5 cm) apart.
  8. Bake for 1 hour. Afterward, turn off the oven and leave the meringues inside another hour to dry.
  9. Transfer to a wire rack to cool completely.
  10. Once cool, dip the bottom of each meringue into the melted chocolate. Place them back on parchment and allow the chocolate to set.

Notes

  • Use white or milk chocolate if you prefer a sweeter dip.
  • Add flavor extracts (e.g. almond, peppermint, orange) in place of or in addition to vanilla.
  • Pipe different shapes—stars, swirls, or rosettes—for variation.
  • Before the chocolate sets, sprinkle sea salt, finely chopped nuts, or colored sugar on the dipped base for extra flair.
  • Store the finished meringues in an airtight container at room temperature to keep them crisp.

Nutrition

Find it online: https://savorymomskitchen.com/chocolate-dipped-meringues/