★★★★★

Easy, Melt in Your Mouth, Strawberry Meringues Recipe

Delicious, festive, easy, melt in your mouth Strawberry Meringues dipped in chocolate! My favorite cookie recipe!

Delicious, festive, melt in your mouth Strawberry Meringues dipped in chocolate! My favorite cookie recipe!
Delicious, festive, melt in your mouth Strawberry Meringues dipped in chocolate! My favorite cookie recipe!
Delicious, festive, melt in your mouth Strawberry Meringues dipped in chocolate! My favorite cookie recipe!

Delicious, festive, melt in your mouth Strawberry Meringues dipped in chocolate! My favorite cookie recipe!

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! 
Yield: 60 servings

Strawberry Meringues

Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Additional Time 2 hours
Total Time 3 hours 50 minutes

Delicious, festive, melt in your mouth Strawberry Meringues dipped in chocolate! My favorite cookie recipe!

Ingredients

  • 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

Instructions

  1. Preheat oven to 200°F. Line two baking sheets with parchment paper. Set aside.
  2. In a clean, dry mixing bowl, whisk egg whites with electric mixer until foamy (about 30 seconds).
  3. Add in vinegar and cornstarch and continue to beat for about a minute, as soft peaks begin to form.
  4. 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).
  5. 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.
  6. Once cooked, dip bottoms in melted chocolate. Allow to set, about 10 minutes. ENJOY!

Notes

  • Use parchment paper! Easy to clean up, and mine never get browned bottoms.
  • 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.
  • 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.
  • If using food coloring, add it before beating to stiff peaks. It 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.
  • Use good chocolate melting wafers for dipping your meringues. It sets up quick and doesn’t change the texture of your meringue. (I like Ghirardelli)

Nutrition Information:

Yield:

60

Serving Size:

1

Amount Per Serving: Calories: 40Total Fat: 1gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 9mgCarbohydrates: 7gFiber: 0gSugar: 6gProtein: 1g

*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice

Did you make this recipe?

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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 11, 2019

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!

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