Crispy Pastel Meringue Cookies with Chocolate Drizzle
Light, airy, and sweet pastel meringue cookies with a glossy dark chocolate drizzle. These crispy treats are easy to make and perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 15 minutes
- Yield: About 24 cookies 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 4 large egg whites, room temperature
- 1 cup (200 g) granulated sugar
- 1/4 teaspoon cream of tartar
- 1 teaspoon vanilla extract
- A few drops each of pastel gel food coloring (pink, blue, yellow) – optional
- 3 ounces (85 g) dark chocolate
- 1 teaspoon butter or coconut oil (optional, for chocolate drizzle)
Instructions
- Preheat your oven to 200°F (95°C). Line a baking sheet with parchment paper or a silicone mat.
- Separate the egg whites from the yolks carefully, ensuring no yolk gets into the whites. Let the egg whites come to room temperature (about 30 minutes).
- Place the egg whites in your mixing bowl. Start whipping on medium speed until foamy (about 1-2 minutes).
- Add cream of tartar to stabilize the meringue, then gradually add the granulated sugar one tablespoon at a time, increasing speed to high.
- Whip until stiff peaks form, about 5-7 minutes. The peaks should stand straight without drooping.
- Gently fold in vanilla extract with a spatula. Divide the meringue into separate bowls and add a few drops of gel food coloring to each, folding gently to avoid deflating.
- Transfer the colored meringue to piping bags or spoon dollops onto the parchment-lined baking sheet, spacing about 1 inch apart.
- Bake for 90 minutes to 2 hours until crisp on the outside and easily lift off the paper. Turn off the oven and let them cool inside for another hour to dry out completely.
- Melt the dark chocolate using a double boiler or microwave in short bursts, stirring frequently. Stir in butter or coconut oil for a glossy finish.
- Drizzle the chocolate over cooled meringues using a spoon or small piping bag. Let set at room temperature or refrigerate for 10 minutes.
Notes
Use gel food coloring to avoid thinning the meringue. Bake low and slow to maintain crispness and avoid browning. Let meringues cool in the oven to prevent cracks. Drizzle chocolate only on fully cooled meringues for best results. For dairy-free chocolate drizzle, substitute butter with coconut oil.
Nutrition
- Serving Size: 1 cookie
- Calories: 45
- Sugar: 6
- Fat: 2
- Saturated Fat: 1
- Carbohydrates: 7
- Protein: 1
Keywords: meringue cookies, pastel meringues, chocolate drizzle, crispy cookies, easy dessert, homemade treats, light dessert, gluten-free cookies