For best results, use fresh egg whites and ensure your bowl and beaters are completely clean and free of any grease. A speck of yolk can prevent the whites from whipping properly. Sifting the confectioners' sugar prevents lumps and ensures a smooth meringue. Dutch-processed cocoa powder will give a richer, deeper chocolate flavor and color. Do not open the oven door frequently during baking, as this can cause temperature fluctuations that may lead to cracking. Store the cooled meringues in an airtight container at room temperature. They will keep for several days.
Chocolate Meringue
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PREP TIME20 mins
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COOK TIME1 hrs
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TOTAL TIME1 hrs 20 mins
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SERVING36 People
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VIEWS12
Indulge in the ethereal delight of these melt-in-your-mouth chocolate meringues. Light as air and intensely chocolatey, they offer a guilt-free path to satisfy your sweetest cravings with a satisfying crunch.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate8 g
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Cholesterol0 mg
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Fiber0 g
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Protein1 g
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Saturated Fat0 g
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Sodium7 mg
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Sugar8 g
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Fat0 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
5 mins
Preheat your oven to 200°F (95°C). Ensure the oven rack is in the center position. (5 minutes)
02
Step
10 mins
In a clean, grease-free glass or metal bowl, beat the egg whites with an electric mixer on low speed until foamy. Gradually add the sifted confectioners' sugar, increasing the speed to medium. Continue beating until the meringue is smooth, glossy, and forms stiff, satiny peaks. This should take approximately 8-10 minutes.
03
Step
2 mins
While the meringue is being prepared, lightly grease two baking sheets with softened butter, then dust with flour, tapping off any excess. Alternatively, line the baking sheets with parchment paper for easier removal.
04
Step
5 mins
Gently sift the cocoa powder into the egg white mixture, adding it slowly, about 1/2 tablespoon at a time. With the mixer on medium-low speed, beat until the cocoa powder is fully incorporated and the meringue is evenly colored and smooth. Be careful not to overmix.
05
Step
3 mins
Using a spoon or piping bag, drop or pipe the meringue onto the prepared baking sheets, forming small, even-sized mounds. Leave a little space between each meringue.
06
Step
1 hrs 30 mins
Bake in the preheated oven for 1 to 2 hours, or until the meringues are dry, crisp, and release cleanly from the baking sheet or parchment paper. The baking time may vary depending on your oven. If the meringues start to brown too quickly, reduce the oven temperature slightly.
07
Step
1 hrs 30 mins
Once baked, turn off the oven and allow the meringues to cool completely inside with the door slightly ajar. This will prevent them from cracking due to temperature shock. (Approximately 1-2 hours)
RECIPE REVIEWS
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Please Rate
Jewel Gutkowski
Jun 20, 2025I had trouble with my meringues cracking, but leaving them in the oven to cool worked like a charm! Thanks for the tip.
Kari Koch
Jun 3, 2025These were so easy to make and tasted amazing! My kids loved them.
Rex Miller
May 30, 2025Next time I'll try adding a pinch of sea salt to the meringue for a salted chocolate version!
Ryan Jones
May 26, 2025The cocoa flavor is perfect – not too sweet, not too bitter. A great recipe!