Strawberry Meringues Recipe

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These easy, melt-in-your-mouth Strawberry Meringues are one tasty cookie. Crisp and airy with a hint of berries and chocolate, this is one of my all-time favorites.

I love the light texture of these cookies. For another flavor, give our chocolate mint meringues a try next. Or try our mud hen bars for another flavorful treat with a crispy meringue topping.

Off white bowl filled with chocolate dipped strawberry meringue cookies.

Easy Strawberry Meringues

I love the light and airy texture of meringues. And today’s strawberry version is so addictive.

These adorable meringues turn out rosy pink with minimal effort, and are impressive to see. They’re the perfect blend of easy, sophisticated, and delicious. 

  • These are like the cookie version of dark chocolate dipped strawberries. Perfect for everything from casual get-togethers to formal events.
  • With only 6 ingredients, these meringues can be in the oven in about 20 minutes.
  • They’re gorgeous. Piping the meringue gives them a beautiful rosette shape. 
  • No gluten! Meringues don’t contain any flour.

If you love today’s strawberry meringues, be sure to try our chocolate meringue cookies next!

Bite taken out of a chocolate dipped strawberry meringue cookie.

Ingredients Needed

  • Egg whites – Egg whites create the foundation and structure of this recipe. Using room-temperature eggs enhances their ability to whip into a robust meringue. Save the yolks to make a batch of our easy lemon curd recipe.
  • Strawberry JELL-O gelatin powder – This adds a pink hue and strawberry flavor to the meringues. It also gives them extra setting power.
  • Dark chocolate melting wafers – Use quality chocolate melting wafers for dipping your meringues. It sets up quickly and doesn’t change the texture of your meringue (I like Ghirardelli).
  • Granulated sugar – Sugar is another part of the foundation that’s necessary for a strong meringue. 
  • White vinegar – Vinegar creates a more stable meringue by changing the egg white protein structure.
Strawberry meringue cookie being dipped in melted chocolate.

How to Make Strawberry Meringues

Scroll to the end of the blog post for the printable recipe card!

  • Grab a clean, dry mixing bowl. This is important since any oil or water in the bowl can prevent the egg whites from whipping completely.
  • Fill your pastry bag about ⅔ full with the meringue. Overfilling your bag makes piping difficult and messy. 
  • Pipe the meringue into little swirls or rosettes on the parchment paper. If you don’t have a pastry bag, you can drop the meringue by the spoonful instead.
  • Bake for 90 minutes in a preheated 200°F oven. Then turn off the oven and leave them in the oven for several hours or overnight. 
  • Once they’re fully baked, dip the bottoms in melted chocolate. Let the chocolate set for about 10 minutes. Enjoy!
Strawberry meringues dipped in chocolate and served in a white bowl.

More Meringue Cookies

  • These festive 4th of July Meringue Cookies are so fun and easy to make! You’ll love the bright colors, perfect for any patriotic holiday!
  • One of my favorite flavor combinations ever: Chocolate Mint Meringue cookies are so easy to make, and so versatile too!
  • Melt in your mouth Pumpkin Spice Meringue Cookies are the perfect fall treat! Plus I’ve got some tips and tricks for meringue success! And, a sweet giveaway at the end of the post!
  • Delicious meringue roses make a perfect treat for gift giving, Mother’s Day or Teacher appreciation. Use gelatin for fun flavors! 

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Strawberry Meringues

4.64 from 36 votes
By: Aimee
Delicious, festive, melt in your mouth Strawberry Meringues dipped in chocolate! My favorite cookie recipe!
Prep Time: 20 minutes
Cook Time: 1 hour 30 minutes
Additional Time: 2 hours
Total Time: 3 hours 50 minutes
Servings: 60 servings


  • 4 large egg whites room temperature
  • 1 Tablespoon white vinegar
  • 1 Tablespoon cornstarch
  • 1 cup granulated sugar
  • 3 Tablespoons strawberry JELL-O gelatin powder
  • 8 ounce dark chocolate melting wafer melted
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  • Preheat oven to 200°F. Line two baking sheets with parchment paper. Set aside.
  • In a clean, dry mixing bowl, whisk egg whites with electric mixer until foamy (about 30 seconds).
  • Add in vinegar and cornstarch and continue to beat for about a minute, as soft peaks begin to form.
  • Slowly add in sugar while mixer is on high, and continue beating while adding in gelatin powder. Beat until stiff peaks form (about 4 minutes).
  • Fill pastry bags with meringue and pipe onto the parchment paper in swirls (using your favorite tip). Place in oven and bake for 90 minutes. Turn oven off and leave in oven for several hours (or overnight. I prefer to make these in the evening and leave them in until morning.
  • Once cooked, dip bottoms in melted chocolate. Allow to set, about 10 minutes. ENJOY!


  • For easy cleanup, use parchment paper to line your baking pan. It will also help keep your meringues from getting brown on the bottom.
  • Once done baking, turn oven off and let them set in the oven for hours. I usually make them in the evening, then let them sit in the oven overnight.
  • To test how firm your egg white and/or meringue peaks are, lift up the beaters above the surface of the mixture. 
  • Soft peaks will pull up from the mixture into a point, and then fold over back onto themselves. 
  • Stiff peaks will keep their shape, pointing straight up. They may curl over a tiny bit at the very tip, and the mixture will look shiny and thick.
  • Don’t bake on a humid day.
  • Use JELL-O gelatin powder to add color and flavor (I usually add in a couple tablespoons of the powder). Do not use SUGAR FREE gelatin.
  • To add food coloring, add it right before adding the gelatin. This helps distribute it more evenly. I also find gel food coloring works better than liquid.
  • 3 Tablespoons of crushed, dehydrated strawberries will also work in place of the gelatin powder.
  • Use a pastry bag and tip for swirls and roses. Or use a spoon and drop by tablespoon onto parchment paper. You decide.
  • See blog post for more recipe tips a nd tricks.


Calories: 38kcal, Carbohydrates: 6g, Protein: 1g, Fat: 1g, Saturated Fat: 1g, Sodium: 7mg, Sugar: 5g
Course: Cookies
Cuisine: American
Did you make this recipe?Mention @shugarysweets or tag #shugarysweets!
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About Aimee

Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

Learn more about Aimee.

Affiliate Disclosure:**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**

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Posted on February 3, 2016

Comments & Reviews

  1. I’ve made several of your cookies and there perfect! Thank you! I really like that there not overly sweet! Devine

  2. I keep searching this page for a link to the video that you mentioned but can’t find it. Also, I didn’t find the size of rounds to pipe the Meringues to.

  3. Could I make Pavlova with this recipe? I can’t find a recipe you have posted about Pavlova and I am shocked because all your recipes are so good and creative!

    1. I haven’t made a pavlova for the blog yet! Shocking since I have so many meringue recipes. I don’t see why you couldn’t use this though!

  4. if this makes 60….how can you make them and leave in the oven over night
    are they small enough to put 60 on a pan (or two)?

  5. Your are so right on about this award show!  Thank you for sharing your thoughts on them and for the great recipes!

  6. I’m so over the award shows too, not even sure the last time I watched one. But these yummy treats should definitely win an award! Perfection!

4.64 from 36 votes (36 ratings without comment)

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