Melt-in-your-mouth meringues dipped in creamy white chocolate and sprinkles, is there anything sweeter?
Yield: 15 servings

Sprinkle Dipped Meringues

Prep Time: 25 mins
Total Time: 3 hrs
Course: Dessert
Cuisine: American
Melt-in-your-mouth meringues dipped in creamy white chocolate and sprinkles, is there anything sweeter?


  • 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


  • Large pastry bag Decorating tip #1A


  • 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.


Makes about 30 cookies.


Serving: 2meringues, Calories: 85kcal, Carbohydrates: 15.5g, Protein: 1g, Fat: 2g, Saturated Fat: 1g, Cholesterol: 2mg, Sodium: 15mg, Sugar: 5g
Freestyle Points: 4
Points +: 2