Chocolate-Dipped Pastel Meringues

Chocolate-Dipped Pastel Meringues

Yield: ~24 meringue cookies
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Cooling Time: 1 hour and 10 minutes
  • Total Time: 2 hours


For the Meringue Cookies:

  • 2 egg whites, room temperature
  • ¼ teaspoon cream of tartar
  • ½ cup Confectioners Swerve
  • 1 teaspoon vanilla
  • Pinch of salt
  • Pastel gel food coloring, as needed

For the Chocolate Dip:


  1. Preheat the oven to 190°F. Line a cookie sheet with parchment paper.
  2. In a clean medium bowl, beat the egg whites with an electric mixer using the whisk attachment until frothy.
  3. Add the cream of tartar, then continue beating until dissolved.
  4. Add the Confectioners Swerve, a little at a time, until fully incorporated.
  5. Add the vanilla and salt, then beat until glossy and stiff peaks form.
  6. Gently divide the meringue into 3 clean bowls.
  7. Fold in enough gel food coloring to create 3 pastel colors.
  8. Transfer each color to a piping bag fitted with a large star tip.
  9. Pipe the meringue onto the prepared cookie sheet, creating cookies that are about 1-inch wide.
  10. Bake the cookies for 40 minutes.
  11. Keep the meringue cookies in the oven, then turn off the heat and allow to sit for 1 hour more undisturbed.
  12. Place the ¾ cup dark chips and 1 teaspoon coconut oil in a small heat-proof bowl and microwave in 30-second intervals, stirring in between, until melted.
  13. Dip the bottom of a meringue cookie into the melted chocolate.
  14. Remove carefully with a fork and shake to remove any excess.
  15. Return to the parchment-lined cookie sheet.
  16. Repeat with the remaining cookies.
  17. Transfer to the refrigerator until the chocolate has firmed, about 10 minutes.
  18. Store in an airtight container at room temperature for up to 3 days.