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Chocolate Dipped Meringue Cookies

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Chocolate Dipped Meringue Cookies are light, crisp, and airy treats made from whipped egg whites and sugar, then dipped in rich melted chocolate for a touch of indulgence. Naturally gluten-free and perfect for gifting, they’re elegant yet easy to make.

  • Author: Julia
  • Prep Time: 20 minutes
  • Cook Time: 2 hours
  • Total Time: 2 hours 40 minutes
  • Yield: 30–40 cookies
  • Category: Cookies, Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Ingredients

  • 4 egg whites (room temperature)
  • 1 cup granulated sugar
  • ¼ teaspoon cream of tartar or ½ teaspoon lemon juice
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • 1 cup dark or semi-sweet chocolate chips or chopped chocolate (for dipping)
  • Optional: sprinkles, crushed nuts, or sea salt for topping

Instructions

  1. Preheat the oven to 225°F (110°C) and line two baking sheets with parchment paper.
  2. In a clean, dry bowl, beat egg whites with a pinch of salt and cream of tartar until soft peaks form.
  3. Gradually add sugar, one spoonful at a time, while beating until glossy and stiff peaks form.
  4. Gently mix in the vanilla extract.
  5. Pipe or spoon small mounds of meringue onto the prepared baking sheets.
  6. Bake for 1½ to 2 hours, or until cookies are dry and lift easily from the parchment.
  7. Turn off the oven and let cookies cool inside with the door slightly ajar to prevent cracking.
  8. Once cooled, melt chocolate and dip the bottoms or sides of the meringues. Place on parchment to set.
  9. Optional: sprinkle with chopped nuts, sprinkles, or sea salt before chocolate sets.

Notes

  • Let cookies cool slowly in the oven to avoid cracking.
  • Use a clean glass or metal bowl to ensure egg whites whip properly.
  • Add a pinch of espresso powder or peppermint extract for flavor variations.
  • Drizzle melted chocolate on top instead of dipping for a different look.
  • Store in a dry, airtight container at room temperature for up to 5 days.

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