Irresistible Chocolate-Covered Strawberry Milkshake Meringues
Light, airy meringues infused with fresh strawberry puree and vanilla, dipped in rich chocolate for a nostalgic summer treat. Perfect for warm weather gatherings and easy to make.
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 1 hour 45 minutes
- Yield: About 24 meringues (serves 8, 3 meringues per serving) 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 4 large egg whites, room temperature
- 3/4 cup (150g) granulated sugar
- 1/2 cup (75g) fresh strawberries, hulled and pureed
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon cream of tartar
- Pinch of salt
- 6 oz (170g) high-quality dark or milk chocolate for dipping
- Optional: freeze-dried strawberry powder for extra flavor
Instructions
- Preheat your oven to 200°F (93°C) and line two baking sheets with parchment paper or silicone mats.
- Hull and puree about 1/2 cup (75g) of fresh strawberries until smooth. Strain if desired and set aside.
- In a clean, dry mixing bowl, beat 4 large egg whites at medium speed until frothy (1-2 minutes). Add 1/4 teaspoon cream of tartar and a pinch of salt.
- Increase mixer speed to high and gradually add 3/4 cup (150g) granulated sugar, a tablespoon at a time. Beat until stiff, glossy peaks form (7-10 minutes).
- Gently fold in the strawberry puree and 1 teaspoon vanilla extract with a spatula, being careful not to deflate the meringue.
- Transfer mixture to a piping bag fitted with a large star tip or use a spoon to pipe/spoon 1.5 inch (4 cm) mounds onto the lined baking sheets, spacing about 1 inch (2.5 cm) apart.
- Bake for about 90 minutes until dry to the touch and easily lift off parchment. Turn off oven and let meringues cool inside for 1 hour to dry completely.
- Melt 6 oz (170g) chocolate in a double boiler or microwave in 30-second bursts, stirring until smooth and glossy.
- Dip each cooled meringue halfway into the melted chocolate, letting excess drip off. Place on a cooling rack or parchment-lined tray to set. Refrigerate for 15 minutes to firm chocolate if desired.
Notes
Use room temperature eggs for better whipping. Add sugar slowly to avoid grainy texture. Fold strawberry puree gently to keep airiness. Bake low and slow at 200°F to avoid browning. If meringue is too soft after adding puree, pipe thicker mounds and bake longer. Use a fork to dip meringues in chocolate and tap off excess to prevent drips.
Nutrition
- Serving Size: 3 meringues
- Calories: 150
- Fat: 5
- Carbohydrates: 25
- Protein: 1
Keywords: chocolate-covered, strawberry, milkshake, meringues, summer dessert, easy recipe, gluten-free, airy meringue, chocolate dip