Sprinkle Dipped Meringues

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Melt-in-your-mouth meringues dipped in creamy white chocolate and sprinkles, is there anything sweeter?

Sprinkle Dipped Meringues – Melt-in-your-mouth meringues dipped in white chocolate and sprinkles!Sprinkle Dipped Meringues

Some of my favorite varieties of meringue cookies include the Chocolate Chip Clouds, Black and White Chocolate Chip Clouds, Coconut Meringues and Peppermint Meringues.

This meringue recipe is from my friend Rosie’s new book The Sweetapolita Bakebook, which comes out next Tuesday, April 7th! This book is BEAUTIFUL, filled with brilliant ideas for the baking enthusiasts.

Melt-in-your-mouth meringues dipped in creamy white chocolate and sprinkles, is there anything sweeter?

I’m not quite sure if I could do this book justice, the quality of her work is just a bit out of my league, yet it’s one of those books I can’t
stop looking at. Recipes like Cotton Candy Cloud Cookies, and Chalkboard Cookies with Edible Chalk – I’m totally obsessed! If you’re a baker, or know a baker, this book is a must!

Melt-in-your-mouth meringues dipped in creamy white chocolate and sprinkles, is there anything sweeter?

Melt-in-your-mouth meringues dipped in creamy white chocolate and sprinkles, is there anything sweeter?

Back to these meringues. Naturally I chose this recipe because they are low in fat. Two cookies are under 100 calories, so if you need a sweet treat to bring to a party that’s not over-indulgent, this is a great option.

Sprinkle Dipped Meringues – Melt-in-your-mouth meringues dipped in white chocolate and sprinkles!

A note from the author: When making meringue, be sure that your mixer bowl and
whisk are completely free from even a smidge of grease or other residue.
For the most stable and voluminous meringue, I find it’s best to use
fresh eggs, without a trace of yolk, and not pre-packaged egg whites.
Egg whites tend to separate best when they are cold, but they whip up best when room temperature or warm.

Melt-in-your-mouth meringues dipped in creamy white chocolate and sprinkles, is there anything sweeter?

Melt-in-your-mouth meringues dipped in creamy white chocolate and sprinkles, is there anything sweeter?

Melt-in-your-mouth meringues dipped in creamy white chocolate and sprinkles, is there anything sweeter?

Sprinkle Dipped Meringues – Melt-in-your-mouth meringues dipped in white chocolate and sprinkles!

Sprinkle Dipped Meringues – Melt-in-your-mouth meringues dipped in white chocolate and sprinkles!

Melt-in-your-mouth meringues dipped in creamy white chocolate and sprinkles, is there anything sweeter?

Melt-in-your-mouth meringues dipped in creamy white chocolate and sprinkles, is there anything sweeter?
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Sprinkle Dipped Meringues

4
4
4
SP
85 Cals 1 Protein 15.5 Carbs 2 Fats
Prep Time: 25 mins
Total Time: 3 hrs
Yield: 15 servings
COURSE: Dessert
CUISINE: American
Melt-in-your-mouth meringues dipped in creamy white chocolate and sprinkles, is there anything sweeter?

Ingredients

  • 3 large egg whites, room temperature
  • Pinch of cream of tartar
  • 3 ⁄4 cup, 155 g superfine sugar
  • 1 teaspoon pure vanilla or almond extract
  • 3 ounces 90 g best-quality white chocolate, chopped or callets/discs
  • Sprinkles of your choice

Tools:

  • Large pastry bag Decorating tip #1A

Instructions

  • Preheat the oven to 200°F (90°C).
  • Line two baking sheets with parchment and set aside.
  • Wipe a stainless steel bowl and the whisk of an electric mixer with a paper towel dampened with a little lemon juice to eliminate any trace of grease.
  • Put the egg whites into the bowl and beat on low speed until foamy, about 30 seconds.
  • Stop the mixer and add the cream of tartar.
  • Increase the speed to medium and beat until soft peaks form, about 1 minute.
  • Increase the speed to medium-high and add the sugar one spoonful at a time.
  • Beat on high speed until very stiff peaks form and the meringue is glossy and thick, about 3 minutes.
  • Add the vanilla and beat for 1 more minute.
  • Fit a large pastry bag with a large round decorating tip and pipe 2-inch-diameter cookies about 1 inch apart onto the prepared baking sheets.
  • Bake in the upper and lower third of the oven for 1 1⁄2 hours undisturbed, and then turn off the oven.
  • Leave the cookies inside the oven for 1 more hour to dry out.
  • The cookies should be crisp, but not browned or discolored.
  • Transfer the baking sheets to wire racks to cool completely.
  • In a heatproof bowl, melt the white chocolate either in the microwave in 20-second intervals (be careful not to burn it) or over a small saucepan of simmering water.
  • Line two baking sheets with fresh parchment paper and fill a shallow dish with the sprinkles.
  • Dip the bottom of each meringue into the white chocolate, and then immediately dip them into the sprinkles.
  • Put them on the prepared baking sheets and let them set, about 1 hour.
  • The meringues will keep in an airtight container at room temperature for up to 5 days.

Notes

Makes about 30 cookies.

Nutrition

Serving: 2meringues, Calories: 85kcal, Carbohydrates: 15.5g, Protein: 1g, Fat: 2g, Saturated Fat: 1g, Cholesterol: 2mg, Sodium: 15mg, Sugar: 5g
Blue Smart Points: 4
Green Smart Points: 4
Purple Smart Points: 4
Points +: 2
Keywords: easy cookie recipe, gluten free cookies, healthy cookies, how to make meringue cookies, Sprinkle Dipped Meringues

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31 comments

  1. Hi Gina. FUN, FUN, FUN.
    This is a great shelter in place recipe. Very flexible. I made my own superfine sugar
    We used Christmas sprinkles. For the chocolate, Nestles white chocolate chips….and the last few with milk chocolate chips.
    It provided my adult daughter ( as she took a break from her 60 hr work week) a lot of laughter etc.
    Thanks so much.
    Stay safe

  2. Can i use the egg whites that come in the container?

  3. This is the first time I’ve attempted making meringues and they’re in the oven now so I will soon know how they turned out! ???????? The meringue “batter” tasted delicious and held up okay when I piped them although I feel that I should’ve gotten it a bit more stiff. I was nervous because each step in the whipping process took me way longer than the estimations you gave and I was afraid of ending up overmixing. I was using my Kitchen Aid mixer for this task. Is there any reason that getting my batter to form soft peaks and then stiff peaks would take a lot longer than listed in the recipe? I used egg whites from a carton, I didn’t separate them myself so there was no chance of any yolk slipping thru. I also let them sit out for a good 45-50 minutes to bring them to room temperature. I rewashed my stainless steel mixing bowl and whisk attachment and then wiped them with a little lemon juice like recommended. I think they will probably come out okay in the end but I’m just concerned about why it took so long for my peaks to form and if anyone had any suggestions for the next time I make these? 🙂

  4. how would the points differ if instead of using white chocolate and sprinkles I used chocolate chips instead, folding into the egg whites?

  5. I have left over egg whites from making cusstard from 10 egga. How do i make use of all it? Thanks!

    Do i triple the recipe?

  6. These are too cute! I just got my copy in the mail today, after seeing this, I can't wait to see what else is in her book!

  7. What do you mean bake in the upper AND lower third of the oven?

  8. holy bat these look tasty AND did i see that right? one can simply draw with those pencils on the icing? sorry if i missread/miss-see, simply too excited about this idea ^^

  9. These are so cute! Can't wait to try them

  10. What is superfine sugar??

  11. Never mind! I found the oven temp at the top! Can't wait to make these for my grandsons!

  12. Did I miss the oven temperature required for baking ther meringues?

  13. Never mind–I googled it and found I can use a plastic bag or parchment paper.

  14. Is there a good way to make these without a pastry bag? I don't own one, nor have I ever used one. I know they'd be less regular looking, but couldn't I just dollop meringue from, say, a tablespoon to shape the cookies? I'm thinking chocolate in different colors might be fun too.

  15. And perfect for Passover! I'll make them today.

  16. I made these today! 🙂 Yours look so lovely. 🙂

  17. One question- How not to love these??!! 🙂

  18. I have made a few of her cakes before and they are always fabulous. I love meringues. Gotta try this.

  19. Is it true that they won't turnout on a rainy day?

  20. These are gorgeous Gina! And the book looks like so much fun with the creative decorations, love it 😀 x

  21. Cute and delicious! This are so beautiful and perfect for spring! Can't wait to indulge in these babies!

  22. I love meringues and they are so easy to make. These little guys are pretty with their sprinkled bottoms. I hope your having a great Friday!

  23. What pretty little cookies! Can't wait to check out that cookbook, it looks amazing 🙂