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Posted by Aimee 53 comments
Published: Feb 11, 2019 Last Updated: Nov 17, 2023
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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.
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.
Table of Contents
- Why You’ll Love These Cookies
- Ingredient Notes
- Easy Instructions
- Recipe FAQs
- More Meringue Cookies
- Strawberry Meringues Recipe
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!
Ingredient Notes
- 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.
Easy Instructions
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.
Recipe FAQs
Can I use a substitute for gelatin in this recipe?
Don’t want to use gelatin? No problem! 3 Tablespoons of crushed, dehydrated strawberries will also work in place of the gelatin powder.
Can I dip these in white chocolate instead of dark chocolate?
Yes! Feel free to dip these meringues in white chocolate instead of dark chocolate if you prefer. Ghirardelli makes great white chocolate.
How do I store meringue cookies?
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.
Can I freeze Strawberry Meringues?
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 cookiesare so easy to make, and so versatile too!
- Melt in your mouthPumpkin Spice Meringue Cookiesare 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!
- Deliciousmeringue rosesmake a perfect treat for gift giving, Mother’s Day or Teacher appreciation. Use gelatin for fun flavors!
SavePinPrint
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 minutes
Cook Time: 1 hour hour 30 minutes minutes
Additional Time: 2 hours hours
Total Time: 3 hours hours 50 minutes minutes
Servings: 60 servings
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
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!
Notes
- 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.
Nutrition
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!
