Chocolate Dipped Meringue Recipe

This Chocolate Dipped Meringue Recipe takes a little bit of work to make, but it is so tasty that it is worth the effort!

They're perfect for making for your upcoming holiday parties and also great for gifting to neighbors, coworkers, and of course - a hostess gift!

It can be difficult to decide what to give these people in our lives, do we buy them a gift? Do we make something? Just give them a card? Well, a homemade treat is ALWAYS a great idea!

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Chocolate Dipped Meringue Recipe

I love easy to make treats to play with during the holiday season.

It is so nice to be able to whip up something sweet and delicious to serve your holiday guests - but also to pack up in a nice Christmas tin and give out as hostess gifts and homemade gifts for family and friends!

Where can I find the recipe card for this Chocolate Dipped Meringue Recipe?

If you’d rather skip all of my cooking tips, important information for this recipe, and similar recipe ideas – and get straight to the Chocolate Dipped Meringue Recipe, just scroll right on down to the bottom, where I have a printable recipe card just for you!

I know that a lot of people are old fashioned - like me! - and like to have a printed out recipe card.

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Here are the ingredients you need to gather to get started making this Chocolate Dipped Meringue Recipe: 

• Egg whites
• Confectioners’ sugar
• Pure vanilla extract or other pure flavoring
• Quality chocolate

Keep in mind, all of the ingredient amounts you’ll need are in the printable recipe card below.

Get all of your cooking and baking supplies easily at Amazon.com!

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Are you looking for other Quick & Easy recipes to serve like my Chocolate Dipped Meringue Recipe?

Check out these super delicious Christmas Treat Recipes that I have shared over the years. They are all tried and true recipes that I have made over the years, or my trusty food writers have made.

I think you will love them all! Of course, this is just a small selection of our Christmas Treat recipes, but we have LOTS and lots of recipes on the blog that are perfect for your holiday celebrations – just type “Christmas Treat Recipes” or "Christmas recipe" into the search bar on the right hand side of the screen and they will pop up for you! 

• Homemade Hot Cocoa Cookies Recipe for Christmas
• Pumpkin Spice Cookie Bars Recipe 
• Hot Cocoa Cookies Recipe for Santa Claus
• Mocha Chocolate Crinkle Cookies Recipe
• Easy Homemade Christmas Snowball Cookies Recipe
• Cake Mix Christmas Sugar Cookies Recipe
• Oatmeal Gingerbread Cookies Recipe
• Christmas Pretzel Rolo Snacks Recipe
• Cranberry Brie Cheese Bread Recipe
• Hot Chocolate Ice Cream Bread Recipe 
• Puff Pastry Christmas Tree Recipe Tutorial

How to Make this Chocolate Dipped Meringue Recipe

Directions for making this Chocolate Dipped Meringue Recipe

Carefully wash the outside of the eggs with cold water, then separate saving the whites (it is easier to separate the yokes and whites when the eggs are cold).

Lightly covered the egg whites and let rest until they are room temp. This down time is perfect for prepping the rest of the steps and work space.

Line a cookie sheet or baking try with parchment paper or a silicone oven mat, lightly flouring the paper or mat will sometimes help to make sure they don’t stick once fully baked. Select the tip(s) needed and set up the piping bag.

Some suggest hand whisking in a copper bowl is the only way while others prefer an electric hand mixer, we used our Kitchenaid mixer with very tasty results, less mess and faster prep time.

Once the eggs are at room temp slowly turn the mixer on to medium and mix until the egg whites become so foamy and frothy that they filled with tiny bubbles that really look like wet foam. This took about 8-10 minutes on medium with our Kitchen-aid stand mixer.

Very slowly start to add in the pre sifted confectioners’ sugar, just a couple small spoonful’s at a time, you should then wait a minute before adding more. This will roughly take another 6 to 10 minutes.

You should quickly start to see a change in consistency, add in your pure vanilla extract or other flavoring.

You can stop mixing once the mixture can hold its shape in a stiff peak (this is easy to see as soon as you turn off the mixer and lift up the whisk attachment on the mixer.

You can now carefully fill the piping bag with the meringue mixture. I like to do this by placing the piping bag in a large heavy glass that you can fold the outside of the piping bag over on. This allows you to use two hands to fill the bag.

Give the piping bag a quick twist and hold firmly so the meringue will not leak out of the open end of the bag. Once baked the meringues will only be slightly larger, so you may pipe them fairly close to one another.

The overall baking time depends on the size so be careful to be as consistent as possible when piping. A rough estimate on timing would be as follows: A 2 inch round meringue will take about 2.5 to 3 hours. ¾ inch meringues take about 45 minutes to one hour.

All ovens work differently keep a close eye on the temperature, you’ll want the oven to be at 200 degrees for the duration of the baking time.

A separate oven thermometer that can stay in might be a great purchase if you have an inconsistent oven or if you are still getting to know yours.

Once the meringues have fully cooled follow the package instructions for melting the chocolate, I tend to do a little at a time to help keep it hot enough once melting.

Carefully hold the top of each meringue and dip as much or little into the chocolate as you like.

You can then place right back onto the same parchment paper as they were baked on (just dust off the flour first).

If you’re finding that there is a little too much chocolate puffing up around the cookies once back on the try you can gently scrape a little off of the bottom by running it over the edge of the dish with the melted chocolate.

Let the chocolate harden then store in an air tight container for up to a week.

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To print this Chocolate Dipped Meringue Recipe, simply click the recipe card below!

I know that sometimes it is easier to go off a recipe when it is printed right in front of you.

Who wants to swipe their screen on their phone or tablet when their hands are greasy? So I love offering this option as well!

Print

Chocolate dipped meringue recipe

Author Jenn

Ingredients

• 3 egg whites
• 1.5 cups confectioners’ sugar
• dash of pure vanilla extract or other pure flavoring
• 4-8 ounces of quality chocolate

Instructions

1. Carefully wash the outside of the eggs with cold water, then separate saving the whites (it is easier to separate the yokes and whites when the eggs are cold)  Lightly covered the egg whites and let rest until they are room temp. This down time is perfect for prepping the rest of the steps and work space. Line a cookie sheet or baking try with parchment paper or a silicone oven mat, lightly flouring the paper or mat will sometimes help to make sure they don’t stick once fully baked. Select the tip(s) needed and set up the piping bag.
2. Some suggest hand whisking in a copper bowl is the only way while others prefer an electric hand mixer, we used our Kitchenaid mixer with very tasty results, less mess and faster prep time.
3. Once the eggs are at room temp slowly turn the mixer on to medium and mix until the egg whites become so foamy and frothy that they filled with tiny bubbles that really look like wet foam. This took about 8-10 minutes on medium with our Kitchen-aid stand mixer.  Very slowly start to add in the pre sifted confectioners’ sugar, just a couple small spoonful’s at a time, you should then wait a minute before adding more.  This will roughly take another 6 to 10 minutes.  You should quickly start to see a change in consistency, add in your pure vanilla extract or other flavoring. You can stop mixing once the mixture can hold its shape in a stiff peak (this is easy to see as soon as you turn off the mixer and lift up the whisk attachment on the mixer.
4. You can now carefully fill the piping bag with the meringue mixture. I like to do this by placing the piping bag in a large heavy glass that you can fold the outside of the piping bag over on. This allows you to use two hands to fill the bag. Give the piping bag a quick twist and hold firmly so the meringue will not leak out of the open end of the bag.  Once baked the meringues will only be slightly larger, so you may pipe them fairly close to one another. The overall baking time depends on the size so be careful to be as consistent as possible when piping.
5. A rough estimate on timing would be as follows:
6. A 2 inch round meringue will take about 2.5 to 3 hours.
7. ¾ inch meringues take about 45 minutes to one hour.
8. All ovens work differently keep a close eye on the temperature, you’ll want the oven to be at 200 degrees for the duration of the baking time. A separate oven thermometer that can stay in might be a great purchase if you have an inconsistent oven or if you are still getting to know yours.
9. Once the meringues have fully cooled follow the package instructions for melting the chocolate, I tend to do a little at a time to help keep it hot enough once melting. Carefully hold the top of each meringue and dip as much or little into the chocolate as you like. You can then place right back onto the same parchment paper as they were baked on (just dust off the flour first). If you’re finding that there is a little too much chocolate puffing up around the cookies once back on the try you can gently scrape a little off of the bottom by running it over the edge of the dish with the melted chocolate. Let the chocolate harden then store in an air tight container for up to a week