Chocolate Dipped Strawberry Meringues

These chocolate dipped strawberry meringues are light, crisp, and melt in my mouth with just the right balance of sweetness and fruity flavor. I love the touch of chocolate on the bottom and the hint of strawberry that makes them feel both elegant and fun.

Why You’ll Love This Recipe

I love this recipe because it combines two of my favorite things: airy meringues and rich chocolate. The strawberry extract gives a subtle fruitiness, and when I add the crushed freeze-dried strawberries on top, it adds a pop of color and texture. These little treats are perfect for special occasions, holidays, or whenever I want to impress guests with something beautiful and delicious.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

3 large egg whites, room temperature
3/4 cup granulated sugar
1/4 tsp cream of tartar
1/4 tsp salt
1/2 tsp strawberry extract
Pink gel food coloring (optional)
1/2 cup dark or semi-sweet chocolate chips, melted
Freeze-dried strawberries, crushed (optional for garnish)

Directions

1. I preheat my oven to 225°F (110°C) and line a baking sheet with parchment paper.
2. In a clean, dry bowl, I beat the egg whites on medium speed until foamy.
3. I add the cream of tartar and salt, then continue beating until soft peaks form.
4. Gradually, I add the sugar a tablespoon at a time, beating on high speed until stiff, glossy peaks form.
5. I gently fold in the strawberry extract and, if I want a pink hue, a little gel food coloring.
6. Using a piping bag fitted with a star tip, I pipe small mounds onto the prepared baking sheet.
7. I bake for 1 hour and 15 minutes, then turn off the oven and let the meringues sit inside for another hour to dry out completely.
8. Once cooled, I dip the bottoms in melted chocolate and place them on parchment until set.
9. If I’m using freeze-dried strawberries, I sprinkle them on top before the chocolate hardens.

Servings and Timing

This recipe makes about 24 meringues. It takes around 20 minutes of prep time and 2 hours 30 minutes total, including baking and cooling.

Variations

I sometimes swap the strawberry extract for raspberry or vanilla for a different flavor. If I want a richer taste, I use white chocolate instead of dark. I’ve also tried dipping just half of the meringue instead of the base, which gives a more dramatic presentation.

Storage/Reheating

I store my meringues in an airtight container at room temperature for up to 1 week. I never refrigerate them since they absorb moisture quickly. If they lose their crispness, I pop them in a 200°F (95°C) oven for about 10 minutes to refresh them.

FAQs

Can I make these meringues without cream of tartar?

Yes, I can use a small amount of lemon juice or vinegar as a substitute, but cream of tartar helps stabilize the egg whites best.

Can I make these meringues ahead of time?

Yes, I like to make them a day or two in advance since they store well in an airtight container.

Why are my meringues chewy instead of crisp?

That usually means there was too much moisture in the air or they weren’t baked long enough. I make sure to let them dry in the oven completely.

Can I skip the food coloring?

Absolutely, I often leave them white and they look just as pretty.

What kind of chocolate works best for dipping?

I prefer dark or semi-sweet chocolate since it balances the sweetness, but milk chocolate works if I want a sweeter bite.

Do I need a piping bag to make these?

No, I can spoon dollops of meringue onto the baking sheet, though piping makes them more uniform and decorative.

Can I use fresh strawberries instead of freeze-dried?

I avoid fresh strawberries because their moisture makes the meringues soft. Freeze-dried strawberries keep them crisp.

How do I know when the meringues are done baking?

I check if they lift easily off the parchment and feel dry to the touch. If they’re still sticky, they need more time.

Can I double this recipe?

Yes, I can double it, but I prefer baking one sheet at a time for even results.

Can I freeze meringues?

I don’t recommend freezing them, as they tend to absorb moisture and lose their texture.

Conclusion

I love making these chocolate dipped strawberry meringues because they’re light, sweet, and a little fancy without being complicated. With just a few ingredients, I can create a treat that feels special and tastes amazing. Whether for a party, a holiday, or simply a craving, these meringues always brighten the table.

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