Tahini Chocolate Dipped Meringues

A swirl of tahini adds a nutty flavor to these elegant meringues. We dip the cookies in dark chocolate and crushed pistachios, but that’s optional. Store the cookies in an airtight container as soon as they are cool to keep them crisp.

Active time: 30 minutes | Total time: 4 hours

Tahini Chocolate Dipped Meringues

Ingredients

• 3 egg whites (see note)
• 1 tsp vanilla extract
• 1/8 tsp cream of tartar
• 1/8 tsp salt
• 1/2 cup (100g) sugar
• 2 tbsp smooth tahini
• 3 oz. (85g) chopped dark chocolate 
• 3 tbsp roasted shelled pistachios, very finely chopped

Directions

Preheat the oven to 200°F (93°C). Line a baking sheet with parchment paper. Using the whisk attachment on a stand mixer or a handheld mixer, whip the egg whites, vanilla, cream of tartar, and salt until soft peaks form.

With the mixer running on high speed, gradually add the sugar 1 tbsp at a time. Scrape down the sides of the bowl with a rubber spatula, then continue beating until the mixture is stiff and glossy, 3–4 minutes. Gently fold in the tahini, being careful not to overmix or the meringues will spread. Drop rounded tablespoonfuls of the mixture a few inches apart onto the prepared baking sheet.

Bake for 2 hours. Turn off the oven and allow the meringues to cool completely inside the oven, about 2 hours.

Melt the chocolate in the microwave at 50% power, stirring occasionally, or melt it over a double boiler until smooth. Dip about one-third of each meringue into the melted chocolate, sprinkle with the chopped pistachios, and return to the lined baking sheet. Let stand until the chocolate is set. Store the meringues in an airtight container in a cool, dry place for up to 3 days.

Note: Even a trace of egg yolk can prevent egg whites from whipping to full volume. When separating eggs, crack each egg over a small bowl first to ensure no yolk is present before adding the white to the mixing bowl. If any yolk gets into the egg white, reserve it for another use and start over with a fresh egg.

Serves: 24 | Serving Size: 1 cookie

Nutrition (per serving): Calories: 52; Total Fat: 3g; Saturated Fat: 1g; Monounsaturated Fat: 1g; Polyunsaturated Fat: 1g; Cholesterol: 0mg; Sodium: 20mg; Carbohydrate: 6g; Dietary Fiber: 1g; Sugar: 5g; Protein: 1g

Nutrition Bonus: Iron: 1%; Potassium: 24mg

Originally published April 2020; Updated July 2026

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