Name: Chocolate Dipped Meringue Cookies
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Yield: 50 cookies
Cuisine: American
Ingredients: 3 egg whites; 0.75 cup granulated sugar; 0.25 tsp kosher salt; 0.5 tsp vanilla bean paste; 4 ounces dark chocolate; 0.5 tsp neutral oil

These Swiss meringue cookies are so fun to make and pipe into cute little kisses! Though chocolate dipped is such a delicious classic flavor, the flavor is so easy to customize. Add a spin to these meringue cookies and make them your own!

Dessert

2 h 30 m

American

Sloane’s Table

March 16, 2026

Atsloanestable.com

From the Cook

1/4

Chocolate Dipped Meringue Cookies

Sloane’s Table Verified

Atsloanestable.com

Ingredients

Warning0 allergens identified

Instructions

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Instructions

Preheat the oven to 200 degrees F and line a large baking sheet with parchment paper.

Wipe the bowl of a stand mixer and whisk attachment down with white vinegar.

Add the egg whites, sugar, and salt to the bowl and whisk until fully combined.

Place over a small saucepan of simmering water, and whisk frequently until it reaches 160 degrees F (70 degrees C) or until the sugar is completely dissolved and the egg whites do not feel grainy.

Move the bowl over to the stand mixer with the whisk attachment. Whisk on medium-high speed until soft peaks form.

Add the vanilla and continue whisking until stiff peaks form.

Transfer the meringue to a piping bag with a large star piping tip.

Pipe the meringue into kisses on the prepared baking sheet. They will not spread, so no need to space them out too much.

Bake the meringue cookies for 1 ½ - 2 ½ hours or until they are no longer sticky to the touch and can easily peel off of the baking sheet.

Turn the oven off and leave the meringue cookies inside to continue to dry out.

Add half of the chocolate and oil to a medium bowl, and heat in the microwave in 20 second increments until fully melted.

Stir in the finely chopped half of the chocolate until smooth.

Dip each meringue cookie in the chocolate and place on a piece of parchment paper to set.

Nutrition

My Calorie Intake

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Tips & Tricks (5)

Room Temperature Egg Whites 🥚
Bring egg whites to room temperature before whipping to achieve maximum volume and stability, resulting in glossier, more voluminous meringue that holds its shape perfectly.
Gradual Sugar Integration 🍬
Add granulated sugar one tablespoon at a time while beating to ensure complete dissolution and create stiff, glossy peaks that won't weep or collapse during baking.
Low and Slow Baking 🔅
Bake meringues at 200°F or lower for 60-90 minutes to dry them out gently without browning, preventing cracks and achieving the delicate, crispy texture these cookies demand.
Tempered Chocolate Dipping 🍫
Temper your dark chocolate by heating it to 115°F then cooling to 81°F before dipping to ensure a smooth, glossy finish that sets quickly and snaps cleanly.
Vanilla Bean Paste Extraction 🌰
Use vanilla bean paste instead of extract for superior flavor complexity and visible specks that elevate the visual appeal and taste of your meringue cookies significantly.