Chocolate Strawberry Meringue Cookies Recipe
Prep Time:
1 hour, 40 minutes
Cook Time:
1 hour
Servings:
30 cookies
Ingredients
  • ½ cup freeze-dried strawberries
  • 4 egg whites, room temperature
  • ½ teaspoon cream of tartar
  • 1 cup granulated sugar
  • ⅛ teaspoon salt
  • ¼ teaspoon vanilla extract
  • 1 drop red food coloring, plus more, as needed
  • 1 ½ cups semi-sweet chocolate chips
Directions
  1. Preheat the oven to 225 F.
  2. Line 2 baking sheets with silicone mats or parchment paper, then set aside.
  3. Add the freeze-dried strawberries to the bowl of a food processor and pulse until the strawberries are ground to a dusty consistency. Set aside.
  4. Add the egg whites to the bowl of a stand mixer and beat on medium with the whisk attachment until they begin to become frothy.
  5. Add the cream of tartar and beat on high for another 30 seconds.
  6. Continue beating the egg whites on high, adding one tablespoon of granulated sugar at a time until it is all integrated.
  7. Keep beating on high until the mixture becomes shiny and has stiff peaks (about 15 minutes).
  8. Sift the strawberry powder into the bowl.
  9. Add the salt, vanilla extract, and red food coloring to the bowl, and gently mix together until combined.
  10. Add the batter to a piping bag with a star tip and pipe it onto the prepared baking sheets.
  11. Place the baking sheets in the oven and bake for 1 hour. Turn off the oven without opening it, then let the baking sheets sit in the oven for another hour.
  12. Add the chocolate chips to a microwave-safe bowl and heat in the microwave in 15-second increments until fully melted.
  13. Dip the bottoms of each meringue cookie in the melted chocolate, then place them back on the baking sheet to harden.
  14. Once the chocolate is set, serve immediately.
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