New This Month

Italian Meringue Drops

  • Yield: Makes about 400

Photography: Ellen McDermott

Source: Martha Stewart Weddings, Spring


  • 2 2/3 cups sugar
  • 9 large egg whites
  • 1 teaspoon cream of tartar
  • 1/2 teaspoon pure vanilla extract
  • 3 tablespoons plus 2 1/4 teaspoons coffee extract
  • 2 teaspoons chocolate extract
  • 12 ounces best-quality bittersweet chocolate, coarsely chopped
  • 1 1/2 teaspoons canola oil
  • 2 teaspoons unsweetened Dutch-process cocoa powder


  1. Preheat oven to 175 degrees. Bring sugar and 2/3 cup water to a boil in a small saucepan. Swirl pan to dissolve sugar. Wash down sides with a wet pastry brush to prevent crystals from forming. Boil until syrup registers 238 degrees on a candy thermometer.

  2. Put egg whites into the bowl of an electric mixer fitted with the whisk attachment; beat on low until foamy. Add cream of tartar. Raise speed to medium-high. Beat until stiff (but not dry) peaks form.

  3. With mixer running, slowly pour in hot sugar syrup. Raise speed to high. Beat until cooled, about 10 minutes. Place one-third of meringue in each of 2 bowls. Fold vanilla into 1 bowl. Fold 3 tablespoons coffee extract into other bowl. Sift cocoa over the mixer bowl; add chocolate extract and remaining 2 1/4 teaspoons coffee extract, and beat on high speed until combined.

  4. Transfer each batch to a separate pastry bag fitted with a 1/2-inch plain round tip (such as Ateco #806). Pipe 1-inch drops onto baking sheets lined with parchment, spacing about 3/4 inch apart. Bake until hard to the touch but not browned, 5 hours or overnight. Transfer meringues to wire racks; let cool completely. Meringues can be stored in airtight containers up to 1 week.

  5. Melt chocolate in a heatproof bowl set over a pan of simmering water, stirring occasionally. Remove from heat. Stir in oil. Dip bottoms of meringues in melted chocolate; transfer to baking sheets lined with parchment paper to set, about 1 hour.

Reviews Add a comment

  • cle0o_143
    6 DEC, 2012
    How long does it takes the meringue to hardens? cause it said here until harden then 5 hours or until overnight? can somebody explain it to me?
    • MS10148705
      28 MAY, 2016
      The best answer when they say harden, they mean your meringues have to stay in the oven AFTER you baked them so they "dry" out. The longer the better. The inside of your meringues will be soft and chewy, while the outside will be crutchy. If the weather is damp, your meringues will not turn out no matter what you do. They will be sticky - period. Good luck!
  • tony20
    18 MAR, 2012
    Boxes can be found @ (Glerup Revere Packaging); Acetate boxes #T109. Took me a while to find, but you can see a picture of ithe packages by going to and putting in "Candy Flavor Ideas" in her Wedding section. Hope this helps!
  • KRN26K
    9 FEB, 2012
    Looks wonderful - but I don't need 400 - how can I get the recipe for the same but a much smaller amount of drops!?
  • MilaR
    10 SEP, 2010
    what size is the box used here and where can i get it?
  • scu
    7 JAN, 2008
    have wanted to get this recipe for quite some time. can't wait to taste it.