Meringue Stars

Delicate tri-colored meringue stars in vanilla, coffee, and chocolate flavors, dipped in dark chocolate. These light and airy cookies are perfectly crisp on the outside and melt in your mouth.

36 servings

4 hr 52 min

Published October 4, 2025

Ingredients

•3 whole large egg whites, at room temperature 30 minutes, divided
•1 teaspoon pure vanilla extract
•3 pinches cream of tartar, divided
•¾ cup superfine granulated sugar, divided
•1½ teaspoons instant-espresso powder
•2 teaspoons unsweetened cocoa powder
•3½ ounces 70%-cacao bittersweet chocolate, melted
•1 tablespoon vegetable oil
•Equipment: 3 (12-inch) disposable pastry bags; a 1/2-inch star tip

Cooking Instructions

1.
Preheat oven to 200°F with racks in upper, middle, and lower thirds of oven (or use 2 racks and bake in batches). Line 2 or 3 large baking sheets with parchment paper.
10 min
2.
Beat 1 egg white with vanilla (for vanilla meringues) and a pinch each of cream of tartar and salt with an electric mixer at medium-high speed until it just holds soft peaks. Add 2 tablespoons superfine sugar, a little at a time, beating, then increase speed to high and beat until meringue holds stiff, glossy peaks. Fold in 2 tablespoons superfine sugar gently but thoroughly.
10 min
3.
Transfer meringue to a pastry bag fitted with tip, then dab some meringue under corners of parchment on all baking sheets to secure to sheets. Pipe 1-inch-wide stars (1 inch high) about 1/2 inch apart.
15 min
4.
Make coffee meringues using same amounts and procedure as above but using espresso powder (1 1/2 teaspoons) in place of vanilla.
25 min
5.
Sift cocoa through a fine-mesh sieve and whisk together with 2 tablespoons superfine sugar.
5 min
6.
Beat remaining egg white with a pinch each of cream of tartar and salt with mixer at medium-high speed until it just holds soft peaks. Add remaining 2 tablespoons superfine sugar, a little at a time, beating, then increase speed to high and beat until meringue holds stiff, glossy peaks. Fold in cocoa mixture gently but thoroughly.
10 min
7.
Transfer meringue to a pastry bag and pipe more stars.
15 min
8.
Bake, switching position of upper and lower sheets halfway through baking, until dry, crisp, and firm, 1 1/2 to 2 hours. (Meringues are done when they release from parchment.)
120 min
9.
Turn off oven and cool meringues in oven with door propped open about 1/2 inch using handle of a wooden spoon 1 hour, then slide parchment with meringues onto racks to cool completely.
60 min
10.
Line a large baking sheet with parchment or wax paper.
2 min
11.
Stir together chocolate and vegetable oil until completely smooth. Peel meringues off parchment, then dip bottom of each into chocolate, allowing excess to drip off. Transfer meringues to lined baking sheet, arranging as close together as possible, and when baking sheet is full, freeze meringues just until chocolate is set, about 3 minutes. Remove meringues from freezer.
20 min

Ingredients

•3 whole large egg whites, at room temperature 30 minutes, divided

•1 teaspoon pure vanilla extract

•3 pinches cream of tartar, divided

•¾ cup superfine granulated sugar, divided

•1½ teaspoons instant-espresso powder

•2 teaspoons unsweetened cocoa powder

•3½ ounces 70%-cacao bittersweet chocolate, melted

•1 tablespoon vegetable oil

•Equipment: 3 (12-inch) disposable pastry bags; a 1/2-inch star tip

Cooking Instructions

Preheat oven to 200°F with racks in upper, middle, and lower thirds of oven (or use 2 racks and bake in batches). Line 2 or 3 large baking sheets with parchment paper.

10 min

Beat 1 egg white with vanilla (for vanilla meringues) and a pinch each of cream of tartar and salt with an electric mixer at medium-high speed until it just holds soft peaks. Add 2 tablespoons superfine sugar, a little at a time, beating, then increase speed to high and beat until meringue holds stiff, glossy peaks. Fold in 2 tablespoons superfine sugar gently but thoroughly.

10 min

Transfer meringue to a pastry bag fitted with tip, then dab some meringue under corners of parchment on all baking sheets to secure to sheets. Pipe 1-inch-wide stars (1 inch high) about 1/2 inch apart.

15 min

Make coffee meringues using same amounts and procedure as above but using espresso powder (1 1/2 teaspoons) in place of vanilla.

25 min

Sift cocoa through a fine-mesh sieve and whisk together with 2 tablespoons superfine sugar.

5 min

Beat remaining egg white with a pinch each of cream of tartar and salt with mixer at medium-high speed until it just holds soft peaks. Add remaining 2 tablespoons superfine sugar, a little at a time, beating, then increase speed to high and beat until meringue holds stiff, glossy peaks. Fold in cocoa mixture gently but thoroughly.

10 min

Transfer meringue to a pastry bag and pipe more stars.

15 min

Bake, switching position of upper and lower sheets halfway through baking, until dry, crisp, and firm, 1 1/2 to 2 hours. (Meringues are done when they release from parchment.)

120 min

Turn off oven and cool meringues in oven with door propped open about 1/2 inch using handle of a wooden spoon 1 hour, then slide parchment with meringues onto racks to cool completely.

60 min

10.

Line a large baking sheet with parchment or wax paper.

2 min

11.

Stir together chocolate and vegetable oil until completely smooth. Peel meringues off parchment, then dip bottom of each into chocolate, allowing excess to drip off. Transfer meringues to lined baking sheet, arranging as close together as possible, and when baking sheet is full, freeze meringues just until chocolate is set, about 3 minutes. Remove meringues from freezer.

20 min