Chocolate Dipped Meringue Cookies

Chocolate Dipped Meringue Cookies are crisp, airy, and melt-in-my-mouth treats with just the right touch of indulgence from a rich chocolate coating. These elegant cookies are made with whipped egg whites and sugar, baked low and slow until perfectly crisp, then dipped in smooth melted chocolate for an irresistible finish. They look fancy, but they’re surprisingly simple to make.

Why You’ll Love This Recipe

I love these cookies because they’re light yet satisfy my sweet tooth without being too heavy. The meringue is crisp on the outside and slightly chewy on the inside, and dipping them in chocolate takes them to the next level. They’re naturally gluten-free, great for gifting, and hold up beautifully for several days. I also enjoy how customizable they are—perfect for holiday platters or just a simple treat with coffee or tea.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Egg whites (room temperature)

• Granulated sugar

• Cream of tartar or a small amount of lemon juice (to help stabilize the egg whites)

• Vanilla extract

• Pinch of salt

• Dark or semi-sweet chocolate chips or chopped chocolate (for dipping)

• Optional: sprinkles, crushed nuts, or sea salt for topping

Directions

1. I preheat the oven to 225°F (110°C) and line two baking sheets with parchment paper.

2. In a clean, dry bowl, I beat the egg whites with a pinch of salt and cream of tartar until soft peaks form.

3. I gradually add the sugar, one spoonful at a time, while continuing to beat until the mixture becomes glossy and holds stiff peaks.

4. I gently mix in the vanilla extract.

5. Using a piping bag or spoon, I pipe or dollop small mounds of meringue onto the prepared baking sheets.

6. I bake them low and slow for about 1½ to 2 hours, or until the cookies are dry and can be easily lifted from the parchment.

7. I turn off the oven and let them cool inside with the door slightly ajar to avoid cracking.

8. Once cooled, I melt the chocolate and dip the bottoms (or sides) of the meringues, placing them back on parchment to set.

9. If I’m feeling festive, I add a sprinkle of chopped nuts, sprinkles, or flaky sea salt before the chocolate sets.

Servings and timing

This recipe makes about 30–40 small cookies. It takes around 20 minutes to prepare and 1½ to 2 hours to bake, plus additional time to cool and dip in chocolate. So I usually plan for about 2.5 to 3 hours total from start to finish.

Variations

• I add a pinch of espresso powder to the meringue for a mocha twist.

• Peppermint extract instead of vanilla gives a cool, festive flavor.

• I sometimes drizzle the melted chocolate over the tops instead of dipping the bottoms.

• Crushed freeze-dried raspberries or pistachios sprinkled on the chocolate give a beautiful look and flavor boost.

• I color the meringue with a drop or two of food coloring for themed events or holidays.

storage/reheating

I store these cookies in an airtight container at room temperature for up to 5 days. They should be kept in a dry place to maintain their crisp texture—humidity can make them sticky. I don’t reheat these cookies, but if they soften, I pop them in a low oven (200°F) for 10–15 minutes to crisp them up again.

FAQs

Why did my meringue cookies crack?

Meringue can crack if it cools too quickly. I always let them cool slowly in the oven with the door slightly open after baking.

Can I use a plastic bowl to whip egg whites?

I don’t recommend it. Plastic bowls can hold onto grease or residue that prevents egg whites from whipping properly. I always use glass or metal.

Do I need cream of tartar?

It helps stabilize the egg whites, but if I don’t have it, I use a small amount of lemon juice or vinegar instead.

How do I know when stiff peaks are reached?

When I lift the beaters, the meringue should hold a firm, upright peak that doesn’t droop. It should look glossy and thick.

Can I freeze these cookies?

I usually don’t freeze meringue cookies because they can absorb moisture and lose their crisp texture. They’re best enjoyed fresh or within a few days.

Conclusion

Chocolate Dipped Meringue Cookies are one of my favorite elegant treats that look impressive but are truly easy to make. They’re light, crisp, and full of texture, with just the right amount of chocolate to make them feel special. Whether I’m baking for a celebration or just want something sweet without too much effort, these cookies always deliver.

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