These easy, melt-in-your-mouth Strawberry Meringues are one luxurious cookie. Crisp and airy with a hint of berries and chocolate, this is one of my all-time favorites.
Table of Contents
Why You’ll Love These Cookies
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 or glutinous ingredients.
If you love today’s strawberry meringues, be sure to try our chocolate meringue cookies next!
- 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.
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.
- Using an electric mixer, whip the egg whites until they’re foamy, about 30 seconds.
- Add the vinegar and cornstarch to the egg whites. Beat for about a minute until you have soft peaks.
- Slowly sprinkle in the sugar while mixing at high speed.
- Continue beating as you add in the gelatin powder. Beat until stiff peaks have formed, about 4 minutes.
- Place your favorite tip into your pastry bag. A star tip is a classic choice.
- 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!
Tips & Tricks
- For easy cleanup, use parchment paper to line your baking pan. It will also help keep your meringues from getting brown on the bottom.
- 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.
- Avoid baking these meringues on a humid day. Extra moisture in the air prevents them from setting and drying out properly.
- Do not use sugar-free gelatin for this recipe.
- 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.
Don’t want to use gelatin? No problem! 3 Tablespoons of crushed, dehydrated strawberries will also work in place of the gelatin powder.
Yes! Feel free to dip these meringues in white chocolate instead of dark chocolate if you prefer. Ghirardelli makes great white chocolate.
Store the finished Strawberry Meringues in an airtight container at room temperature. They can last up to two weeks in a tightly sealed, moisture-free container.
Yes! To freeze these meringues, make sure they’re at room temperature first. Then store them in one flat layer in an airtight container. They’ll last at least 2 months in the freezer. Before eating, allow them to thaw to room temperature.
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!
- 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
- 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!
- 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)