Easy Pink Chocolate Meringues

Pink chocolate meringues - Lilie Bakery

A recipe from Pink chocolate meringues to enjoy at tea time! We love their pretty flower shape, very easy to make. For more indulgence, after cooking I added a dose of melted dark chocolate ...

These meringues are very easy to make, it is a French meringue very simple. You don't need a kitchen thermometer for this recipe.

What ingredients for these easy meringues?

You will only need 6 ingredients for this recipe (I can say 5 if you do not add food coloring).

Egg whites : we want them at room temperature, it's ideal for meringues.

Granulated sugar : this is refined white sugar, the most suitable for making a meringue. The quantity can be adapted to your taste.

Salt, vanilla : these are the flavor enhancers for this recipe.

Pink coloring : it is optional but it gives a very nice color. Use natural pink dye.

Dark chocolate pastry : it is used melted to immerse the cooked meringues.

Pink chocolate meringues recipe - lilie bakery

How to make pink meringues?

To make these pink meringues, we beat the whisked egg whites then gradually add the powdered sugar. Once the meringue is formed, we finish with the vanilla, the salt and the pink coloring.

Cooking should be done at low temperature : this allows the meringues not to brown or crack. I recommend leaving them in the oven off to cool down slowly.

Then we melt chocolate to soak the meringues. You will have to wait for the chocolate to cool to eat them!

Other recipes to try

If you like easy recipes like these meringues, I can recommend these recipes: Coconut chocolate rocks, Caramelized chocolate pecan cookies, Individual pavlovas with red fruits.

If you make this recipe, don't hesitate to tag @liliebakery on Instagram so I can see your pretty meringues!

Pink chocolate meringues recipe - lilie bakery
Print Pin
5 on 1 vote

Easy Pink Chocolate Meringues

Delicious meringues dipped in melted chocolate ...
Preparation20 min
Baking1 h 30 min
Total1 h 50 min
Recipe type: Dessert, Snack
Kitchen room: French
Quantity: 24 meringues


  • 3 Egg whites at room temperature
  • 130 g Granulated sugar
  • 1 pinch of salt
  • 0,5 cc natural vanilla extract
  • Natural pink coloring
  • 100 g dark chocolate pastry


  • Preheat the oven to 100 ° traditional heat.
  • Beat the egg whites until stiff (food processor or mixer), medium speed. Gradually increase speed, whisk for about 3 minutes. Sparkling peaks should form easily when you remove the whisk.
  • While continuing to whisk at medium speed, add the sugar little by little using a tablespoon. Whisk another 3 minutes at high speed until a shiny meringue is formed (and you no longer feel the grains of sugar to the touch). Decreasing the speed (low), add the vanilla, a pinch of salt and the pink food coloring (optional).
  • Fill a pastry bag fitted with a fluted tip. On a baking sheet covered with parchment paper, arrange small roses. To do this, start from the center, and make a circle outwards, as if to draw a snail. Roses form themselves!
  • Bake for about 1h30: they should be dry to the touch. If possible, leave to cool in the oven with the oven switched off for several hours (this will prevent them from cracking).
  • Melt the chocolate in the microwave or double boiler. Dip the bottom of the meringues in the melted chocolate and dry on baking paper. Wait for the chocolate to cool before tasting ...


Store for a few days in an airtight container.
Did you make this recipe?Tag @liliebakery on Instagram so I can see the result :)


Tapis cuisson silicone
Colorants naturels bio
Robot artisan pâtissier KITCHENAID
Tapis cuisson silicone
Colorants naturels bio
Robot artisan pâtissier KITCHENAID
Tapis cuisson silicone
Colorants naturels bio
Robot artisan pâtissier KITCHENAID



  1. Reply


    5th June 2013

    Magnificent !!

  2. Reply


    5th June 2013

    These beautiful roses, bravo!

  3. Reply


    5th June 2013

    It's really lovely!

  4. Reply


    5th June 2013

    it is superb ! I love = P

  5. Reply


    6th June 2013

    Nice idea, I keep it in the back of my head !!

  6. Reply


    7th June 2013

    Thank you for this recipe I received a superb pastry robot for my birthday and here I tried your recipe last night I even managed to do the roses properly! All my colleagues and those of my darling also loved crispy outside and melting inside !;)

    • Reply

      Lilie bakery

      12th June 2013

      You will be able to have a lot of fun with your robot! There are so many things to do with such a toy :-) See you soon.

      • Reply


        14th June 2013

        yes you are right I continue to have fun I tested the impeccable marshmallow;)

  7. Reply


    9th June 2013

    It is so beautiful..

  8. Reply


    9th June 2013

    It's beautiful, it's sweet, it's delicious, perfect :) kisses

  9. Reply

    In our cupboards

    14th June 2013

    It makes you dream too much!

  10. Reply


    17th June 2013

    I really like your site, I go there very often! Your recipes are always perfect! Thank you for giving me the desire to create a blog! Keep going, never stop! :)

  11. Reply


    30th June 2013

    Hello, I tested this afternoon, they are good but I didn t manage to make beautiful shapes. We will have to change robot !!!!! sniffff thank you all the same for the recipe! ;)

  12. Reply


    November 17, 2013

    Hello I just tried to make meringues in the shape of roses but I think my egg whites must have been too soft !!! :-(

  13. Reply


    January 4 2014

    Hello, I would like to know if the oven door should be ajar? Because have told me that we had to open the door. But as it is not indicated in your recipe I doubt lol
    thank you in advance

    • Reply

      Lilie bakery

      January 5 2014

      Hello Anissa, my recipe does not require you to keep the oven door open. Cooking is carried out at low temperature. @ soon!

  14. Reply


    4th February 2015

    Hello, I would like to make this recipe for Sunday
    How far in advance can I make them and how do I store them so that they keep their crispness until D-Day?

    • Reply

      Lilie bakery

      5th February 2015

      Hello, I recommend making them the day before, keeping them in an airtight box. @ soon


Also leave me a note for this recipe: