Strawberry Meringues

Name: Strawberry Meringues
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 3 h 50 min
Yield: 60 servings
Ingredients: 4 large egg whites; 1 Tablespoon white vinegar; 1 Tablespoon cornstarch; 1 cup granulated sugar; 3 Tablespoons strawberry JELL-O gelatin powder; 8 ounce dark chocolate melting wafer

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Prep Time
20 mins
Cook Time
1 hr 20 mins
Additional Time
2 hrs
Total Time
3 hrs 50 mins
Servings
60 servings
Calories
38 kcal
Course
Baked Goods
Cuisine
American

Strawberry Meringues

Nicole Henderson

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Delicious, festive, melt in your mouth Strawberry Meringues dipped in chocolate! My favorite cookie recipe!

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Ingredients

Servings

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

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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.