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Pink Meringue Drops

This recipe can be easily halved for fewer drops.

  • yield: Makes 16 dozen drops

Ingredients

  • 4 large egg whites, room temperature
  • 1 cup sugar
  • 1 pinch cream of tartar
  • 1/2 teaspoon pure vanilla extract
  • Pink food coloring
  • 6 ounces semisweet or bittersweet chocolate, finely chopped
  • 2 teaspoons canola oil or pure vegetable shortening

Directions

  1. Step 1

    Preheat oven to 200 degrees with two racks centered. Line four baking sheets with parchment paper. Fill a medium saucepan 1/4 full with water. Set the saucepan over medium heat, and bring water to a simmer.

  2. Step 2

    In the heatproof bowl of an electric mixer, combine egg whites, sugar, and cream of tartar, and place over the saucepan of simmering water. Whisk constantly until sugar is dissolved and whites are warm to the touch, 3 to 3 1/2 minutes. Test by rubbing between your fingers.

  3. Step 3

    Transfer bowl to electric mixer fitted with the whisk attachment; whip, starting on low speed and gradually increasing to high, until soft peaks form, about 5 minutes. Add vanilla and just a few drops of food coloring; beat to combine, and continue beating until stiff peaks form.

  4. Step 4

    Fill a piping bag fitted with a 1/2-inch tip with the meringue. Pipe 3/4- to 1-inch drops onto prepared baking sheet; after each drop is piped by squeezing the bag, release from squeezing, and pull straight up with the bag to create the very fine curled tip on each drop. Bake until drops are hard to the touch but not browned, about 1 1/2 hours. Repeat to use all meringue. Meringue drops may be made a day ahead and kept in an airtight container at room temperature.

  5. Step 5

    Melt chocolate in a heat-proof bowl, or the top of a double boiler, set over a pan of simmering water, stirring occasionally. Stir in the oil or shortening until well combined. Dip the bottom of each cooled meringue drop into the melted chocolate; stick two together if desired. Turn upside down on a cooling rack, and let chocolate harden -- this can take up to 50 minutes at room temperature -- or just freeze on parchment paper for 5 minutes. Serve.

Source
Martha Stewart Living, February 2000

Reviews (10)

  • 31 Oct, 2011

    These are not good. The amount of sugar is way too much, the only taste is sugar. reduce the sugar amount, make little dots of it, ice the top of each meringue circle with the chocolate mixture and put an almond in the center of each one. Just a suggestion.

  • 15 Feb, 2011

    i made these for my family this valentine's day. They turned out perfect! They look so elegant and were so fun to make! I love new unique ideas for baking, thanks Martha!

  • 5 Feb, 2011

    EdnaHurst: These are baked at 200F or about 100 Celsius.Low temperature for a long time to dry them out without browning.

  • 5 Feb, 2011

    EdnaHurst: These are baked at 200F or about 100 Celsius.Low temperature for a long time to dry them out without browning.

  • 5 Feb, 2011

    Made these for Valentine's Day one year, they are so Delicious!!! And just beautiful to add to any table or desert as edible Decoration!! Love these!!

  • 5 Feb, 2011

    Can I replace the sugar with splenda?

  • 5 Feb, 2011

    These really take 1 1/2 hours at 200 degrees?

  • 11 Feb, 2009

    Does anyone know which tip # should I use?

  • 31 Oct, 2008

    How far ahead can you make these and how do you best store them until your event?

  • 23 Feb, 2008

    I have made these countless times. They always turn out beautiful and delicious. I usually dip in an assortment of pastel sugars for a shimmery effect. Kids love them and request them contantly!