Chocolate Dipped Meringue Cookies

Chocolate Dipped Meringue Cookies take a little spin on a cookie that is good any time of year. Whether it is summer, winter, or for a holiday, these cookies can be customized and are fitting for any occasion. Their crunchy texture and light airiness are sure to please any crowd. Dipped in chocolate, these meringue cookies have a little extra dose of YUM!

I recently asked the members of my Facebook group what they would like to see on Life Run Sweet. One of the suggestions was Meringues. Having never made meringues before, but having a failed attempt at whipping egg whites for another dessert, I was up for the challenge of trying something new and different.

To my surprise, they were relatively easy to make, although can be a bit temperamental. The first step in making Meringue Cookies is to whip up egg whites. You’ll want your eggs to be room temperature, make sure no yolk slips its way into your bowl, and to make sure your bowl is completely clean and dry before whipping the egg whites.

When beating your egg whites, cream of tartar, and salt, your mixer should be set to a low speed. I used the whisk attachment of a stand mixer. (It’s no secret how much I adore my stand mixer) I’ve never tried beating egg whites with a hand mixer, but I would imagine that you can use one. You want to beat your egg white mixture until it starts to become foamy and look ‘bubbly’. After your egg whites look foamy, increase your mixer speed to high.

Next, you’ll be adding your sugar little bits at a time. I took a couple of heaping spoonfuls and let the mixer beat the crap out of it for a good 15 seconds after each addition. Keep adding your sugar in small increments at a time until you’ve mixed in your entire cup. At this point, your meringue mixture should be thick and stiff peaks should have formed.

When I stirred in the extract, I used my mixer for just a few seconds until it was incorporated throughout. You can also mix it in with a spoon if you prefer. I used vanilla extract, but feel free to use any flavoring that you want. I’d imagine orange, almond, or peppermint would be pretty tasty in meringues!

At this point, you can either leave your meringues white or add a little color. I chose to gently fold in some red food coloring so that when piped out, some areas were a darker pink and other areas were lighter. You can go for a more bold color, or even split the meringue batter and do multiple colors. This is your chance to have a little fun. A little bit of color goes a long way. I only used 5 drops in the entire bowl to get the look I was going for.

For your piping bag, you can get a roll of large disposable piping bags or get a large reusable cloth bag. As for the tip, I used the large star tip. If using the disposable bags, cut the tip of the bag off until your star tip can fit through the hole, but can still rest snugly within it without popping out. ( Trust me, I’ve cut a hold or two too big while decorating a cake and ended up with a tip blowing out of the hole and into the cake. Cuss words followed.)

The meringues won’t spread, so you can pipe them out fairly close together on your baking sheet. You can pipe out and pull up, or do a little swirl motion with your hand. Each cookie should be about an inch to an inch and a half in diameter, and an inch tall.

Now it’s time for the baking! This is the longest step, and the waiting is so difficult! The initial baking takes an hour at a low oven temperature. After that first hour, turn your oven off and leave them in your oven for another hour and a half. Do not open your oven door to ensure the heat does not escape the oven during this step. The good news is, once you do take your meringue cookies out of the oven, they will cool completely fairly quickly.

Of course, before dipping them in chocolate, I had to sample one. On their own, they are crunchy, melt in your mouth goodness! The chocolate just takes them to a whole other level.

Chocolate Dipped Meringue Cookies are everything they sound like. I mean, how can you go wrong with chocolate? Chocolate Dipped Meringue Cookies are so versatile and easy to customize and are just an all-around good dessert no matter what the occasion or time of year!

If you like Chocolate Dipped Meringue Cookies, and are looking for another cookie to bake, try out Chocolate Chip Pecan Cookies

HELPFUL TOOLS FOR THIS RECIPE

Disclosure: Some of the links below are affiliate links, meaning, at no additional cost to you, I will earn a commission if you click through and make a purchase.

LARGE DISPOSABLE PIPING BAGS – If you do a lot of decorating, getting a roll of piping bags is a great investment. I got a box of 100 large bags 8 years ago and am just now running out. They have served me well in my years of decorating and piping.
LARGE REUSABLE PIPING BAG – If you don’t do a lot of decorating, getting a reusable piping bag may be the route for you. You can easily clean it after each use and let it dry.
LARGE STAR TIP – To get the star-like look, this is the tip you want. This large star tip has served me well many times, from decorating cakes to making different cookies. It’s a small investment that has served its purpose well.
LARGE BAKING SHEET – This baking sheet should fit all 80 cookies at once if you space them close enough together. It can also bake up more of any other cookie at once, meaning fewer batches that go in the oven.

Print Recipe

Chocolate Dipped Meringue Cookies

(19 votes, average: 5.00 out of 5)

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Ingredients

• 4 large egg whites room temperature
• 1/2 teaspoon cream of tartar
• 1/8 teaspoon salt
• 1 cup granulated sugar
• 3/4 teaspoon extract (vanilla, peppermint, orange, etc.)
• 1/2 cup semi-sweet chocolate chips

Instructions

1

Preheat oven to 225°F and line a large cookie sheet with parchment paper. Set aside.

2

Separate egg whites from egg yolks, being careful not to allow any yolk to get into your whites.

3

Mix egg whites, cream of tartar, and salt in a large, completely clean, completely dry bowl

4

Using an electric mixer or a stand mixer with a whisk attachment, mix on low speed until the mixture becomes foamy.

5

Turn up mixer to high speed

6

With the mixer on high, gradually add sugar 2 spoonfuls at a time, mixing well ( about 15 seconds) after each addition until sugar is dissolved and not grainy

7

Beat until mixture is thick and stiff peaks have formed. The mixture should have a slight shine to it.

8

Stir in your extract of choice. If you are using food coloring, stir in your food coloring.

9

Fit a large piping bag with a large star tip and transfer the meringue to the prepared piping bag. Pipe out onto the prepared cookie sheet. You can pipe out the meringue cookies ( about 1"-1 1/2" in diameter and 1" high) close to each other, as they will not expand or spread in the oven.

10

Bake for 1 hour.

11

Turn off after the timer goes off. Do not open the oven and allow cookies to cool completely in the oven before removing for an additional hour and a half.

12

Melt your semi-sweet chocolate chips in the microwave in 30-second increments, stirring after every 30 seconds. Repeat the 30-second increments until chocolate is melted and smooth.

13

Take your meringues, one at a time, and dip the bottom in chocolate, placing back on your parchment paper until chocolate is set and no longer wet.

14

Store your Chocolate Dipped Meringue Cookies in an airtight container away from moisture.