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Irresistible Chocolate-Covered Strawberry Meringue Clusters

chocolate-covered strawberry meringue clusters - featured image
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Light, airy meringue clusters infused with freeze-dried and fresh strawberries, dipped in silky dark chocolate for a sweet, crunchy treat perfect for any occasion.

Ingredients

Scale
  • 4 large egg whites, room temperature
  • 1 cup (200g) granulated sugar
  • 1/3 cup freeze-dried strawberries, crushed
  • 1/2 cup fresh strawberries, finely chopped
  • 1 tsp vanilla extract
  • Pinch of salt
  • 6 oz (170g) dark chocolate, good quality
  • 1 tsp coconut oil (optional)

Instructions

  1. Preheat oven to 225°F (110°C). Line a baking sheet with parchment paper or a silicone baking mat. Ensure mixing bowl and beaters are clean and grease-free.
  2. Place egg whites in mixing bowl. Beat on medium speed until foamy, about 1-2 minutes. Add a pinch of salt.
  3. Increase mixer speed to high and add granulated sugar one tablespoon at a time, beating well after each addition for 6-8 minutes until glossy and stiff peaks form.
  4. Gently fold in vanilla extract and crushed freeze-dried strawberries using a spatula without deflating the meringue.
  5. Carefully fold in finely chopped fresh strawberries, distributing evenly without overmixing.
  6. Using a spoon or small cookie scoop, drop mounds of meringue onto prepared baking sheet spaced about 1 inch apart.
  7. Bake for 60-70 minutes until dry to the touch and easily lifted off parchment. Turn off oven and leave meringues inside to cool completely for about 1 hour.
  8. Melt dark chocolate with coconut oil in a double boiler or microwave in 20-second bursts, stirring until smooth.
  9. Dip each cooled meringue halfway into melted chocolate, letting excess drip back into bowl. Place on parchment or cooling rack.
  10. Allow chocolate to harden at room temperature or refrigerate for about 15 minutes.

Notes

Use room temperature egg whites for better volume. Keep all equipment grease-free. Add sugar slowly to stabilize meringue. Bake low and slow to avoid browning or cracking. Melt chocolate gently to prevent burning. Store clusters in airtight container at room temperature for up to 3 days. Freeze undipped clusters for longer storage. Vegan option: substitute egg whites with aquafaba.

Nutrition

Keywords: chocolate, strawberry, meringue, dessert, easy recipe, homemade, clusters, sweet treat, gluten-free, vegan option

Find it online: https://twinkletaste.com/irresistible-chocolate-covered-strawberry-meringue-clusters-easy-homemade-recipe/