Chocolate Dipped Meringue Trees

The egg whites start out loose and a little cloudy over the warm water, then turn smooth as the sugar dissolves. That gentle start gives these chocolate dipped meringue trees…

By Ava
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November 14, 2026
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Reading time: 9 min

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The egg whites start out loose and a little cloudy over the warm water, then turn smooth as the sugar dissolves. That gentle start gives these chocolate dipped meringue trees their crisp, delicate bite without a gritty finish. I like that each one is piped from three little star-shaped mounds, so the tree shape comes from the meringue itself rather than a mold.

These are a slow bake, but the hands-on work is simple: warm the whites, beat them until the bowl cools, then pipe and let the oven do its part. The most satisfying moment is dipping the cool, crisp base into smooth semisweet chocolate. The finished trees are light enough to snap cleanly, with a thin chocolate-coated bottom that gives each bite a little richness.

Why These Trees Need the Sugar Dissolved Before You Whip

When sugar crystals are still hanging around in the whites, the baked meringue can feel grainy instead of smooth. Warming the egg whites and sugar together lets the sugar dissolve before air is beaten in, which gives the finished meringue a fine, even texture. A heatproof bowl set over barely simmering water gives you gentle, steady heat; if the bowl touches the water, the whites can heat too quickly at the bottom.

The thermometer is useful here because the mixture needs to reach 160°F before you switch to the mixer. Keep whisking while it warms, and take the bowl off the saucepan once it reaches that temperature. This step also means the whites are heated before whipping, rather than relying on a low oven to cook a raw mixture. Once the meringue is beaten, its glossy peaks and cool bowl tell you it’s ready for the piping bag.

What Gives the Meringue Its Structure—and the Chocolate Its Smooth Dip

• Egg whites — Room-temperature whites whip readily into volume. Use fresh eggs and separate them carefully; even a trace of yolk can make it harder to build a firm meringue. Let the whites lose their chill before you begin.
• Granulated sugar — Regular granulated sugar is the right choice here and the inexpensive store brand works well. It sweetens and supports the meringue as it dries; a liquid sweetener won’t give you the same structure.
• Cream of tartar and fine salt — Cream of tartar helps the whipped whites hold their shape, while salt keeps the sweetness from tasting flat. Both are pantry ingredients, and there’s no need to seek out a specialty brand.
• Vanilla and green gel food coloring — Vanilla rounds out the sweetness, and a few drops of gel color give the trees their green tint without adding much liquid. Gel coloring is easier to control than liquid coloring, so add it gradually until the color looks even.
• Semisweet chocolate chips and coconut oil — Standard semisweet chips melt smoothly for dipping, so an expensive chocolate isn’t necessary. Coconut oil loosens the melted chocolate and helps it coat the bases; measure it carefully rather than adding extra, which could leave the coating too soft.

From Smooth Meringue to a Clean Chocolate Dip

Warm the Whites Without Scrambling Them

Heat the oven to 200°F and line an 18×13-inch baking sheet with parchment. In a heatproof bowl, whisk together the egg whites, sugar, cream of tartar, and salt, then set the bowl over a saucepan of barely simmering water. The bottom of the bowl must stay above the water, not in it. Whisk constantly until the sugar dissolves and the mixture reaches 160°F, about 4 to 6 minutes.

Beat to Stiff, Glossy Peaks

Take the bowl off the saucepan and beat the warm mixture with an electric mixer on high speed. It’ll take about 7 to 10 minutes; look for peaks that stand upright and a glossy surface rather than a loose foam. The bowl should feel cool by the time the meringue is ready. Beat in the vanilla and a few drops of green gel food coloring until the color is even.

Pipe the Stacked Tree Shapes

Fit a piping bag with a large open-star tip and transfer the meringue to the bag. Pipe 18 trees onto the parchment, building each one from three progressively smaller star-shaped mounds stacked to a point. If the tip gets clogged, clear it before continuing so the ridges stay distinct. Leave a little room between the trees on the baking sheet.

Bake Until Dry, Then Let the Oven Cool

Bake for 1 1/2 to 2 hours, until the meringues feel dry and lift cleanly from the parchment. They should release without leaving a tacky patch behind. Turn off the oven and leave the trees inside for 1 hour to cool and dry. Let them cool completely before preparing the chocolate coating.

Dip the Bases Once the Trees Are Cool

Put the chocolate chips and coconut oil in a heatproof bowl and microwave at 50% power in 20-second intervals, stirring between each interval until smooth. Short bursts help the chocolate melt evenly instead of scorching around the edges. Dip the base of each fully cooled tree into the chocolate, then return it to the parchment. Leave the trees at room temperature for about 30 minutes, until the coating firms.

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Chocolate Dipped Meringue Trees

Chocolate dipped meringue trees are piped into stacked star shapes, baked low and slow, then finished with a smooth semisweet chocolate coating. Their crisp, glossy shells make a festive bite-sized dessert.

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Prep Time 20 minutes mins

Cook Time 2 hours hrs 16 minutes mins

Cooling and setting 1 hour hr 30 minutes mins

Total Time 4 hours hrs 6 minutes mins

Servings: 18 servings

Course: Dessert

Cuisine: American

Calories: 91

Ingredients Equipment Method Notes

Ingredients

  

For the meringue

• 3 egg whites large, room temperature
• 0.75 cup granulated sugar
• 0.25 tsp cream of tartar
• 0.125 tsp salt fine
• 0.5 tsp vanilla extract
• 1 green gel food coloring as needed

For the chocolate coating

• 1 cup semisweet chocolate chips 6 ounces
• 1 tsp coconut oil

Equipment

• 1 18x13-inch baking sheet
• 1 electric mixer
• 1 microwave

Method

 

Make the meringue

1. Heat the oven to 200°F.
2. Line an 18x13-inch baking sheet with parchment paper.
3. In a heatproof bowl, whisk together the egg whites, sugar, cream of tartar, and salt.
4. Set the bowl over a saucepan of barely simmering water, making sure the bowl does not touch the water.
5. Whisk constantly until the sugar dissolves and the mixture reaches 160°F, about 4 to 6 minutes.
6. Beat the mixture with an electric mixer on high speed until stiff, glossy peaks form and the bowl feels cool, about 7 to 10 minutes.
7. Beat in the vanilla and a few drops of green gel food coloring until evenly colored.
8. Transfer the meringue to a piping bag fitted with a large open-star tip.
9. Pipe 18 trees, each made of three progressively smaller star-shaped mounds stacked to a point.
10. Bake for 1 1/2 to 2 hours, until the meringues feel dry and lift cleanly from the parchment.
11. Turn off the oven and leave the meringues inside for 1 hour to cool and dry.

Make the chocolate coating

1. Microwave the chocolate chips and coconut oil in a heatproof bowl at 50% power in 20-second intervals, stirring between intervals, until smooth.
2. Dip the base of each fully cooled meringue tree into the chocolate, then set it back on the parchment.
3. Let the chocolate firm at room temperature, about 30 minutes.

Notes

For the best crisp texture, make sure the meringues feel dry and lift cleanly from the parchment before cooling them in the turned-off oven. Store airtight at room temperature for up to 5 days; refrigerate for up to 3 days if needed, though moisture may soften them. Freezing is not recommended. Use dairy-free semisweet chocolate chips for a dairy-free variation.