Why You’ll Love This Recipe

Delightfully Crisp and Chewy – The contrast between the crispy exterior and soft, chocolatey interior makes each bite irresistible.
Rich Chocolate Flavor – Dark chocolate and cocoa powder add a deep, intense chocolate taste.
Elegant and Impressive – These meringues look beautiful, making them a stunning dessert for gatherings.
Simple Ingredients, Big Flavor – With just a few pantry staples, you can create a show-stopping treat.
Versatile Serving Options – Enjoy them as standalone treats, or serve with fruit, ice cream, or whipped cream.

Ingredients

6 large egg whites
120 g mini eggs (for decoration or mix-in)
400 g caster sugar
2 tbsp cocoa powder
1 tsp cream of tartar
100 g dark chocolate (melted)
2 tbsp dark chocolate curls or sprinkles
1 tbsp icing sugar (for dusting)
2 tsp vanilla extract
300 ml double cream

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat and Prepare – Preheat your oven to 120°C (250°F). Line a baking tray with parchment paper.
Whisk the Egg Whites – In a clean, dry bowl, whisk the egg whites on medium speed until frothy. Add the cream of tartar and continue whisking until soft peaks form.
Add Sugar Gradually – Slowly add the caster sugar, one spoonful at a time, whisking continuously until the mixture becomes thick and glossy.
Incorporate Chocolate and Cocoa – Gently fold in the cocoa powder, vanilla extract, and melted dark chocolate, creating a marbled effect.
Shape the Meringues – Spoon or pipe the meringue mixture onto the prepared baking tray in small or large dollops, depending on preference.
Bake Low and Slow – Bake for 1.5 to 2 hours until the meringues are crisp on the outside but still slightly chewy inside. Turn off the oven and let them cool inside with the door slightly open.
Whip the Cream – While the meringues cool, whip the double cream until soft peaks form.
Assemble and Serve – Once cooled, serve the meringues with whipped cream, a sprinkle of dark chocolate curls, and a dusting of icing sugar. For an extra touch, add crushed mini eggs.

Servings and Timing

Servings: Makes approximately 8-10 medium-sized meringues
Preparation Time: 15 minutes
Cooking Time: 1.5 to 2 hours
Cooling Time: At least 30 minutes in the oven

Variations

Nutty Twist – Add crushed hazelnuts or almonds to the meringue mixture for extra crunch.
Extra Chocolatey – Drizzle melted chocolate over the baked meringues before serving.
Fruity Addition – Serve with fresh berries or passion fruit for a refreshing contrast.
Coffee Infused – Add 1 tsp of instant coffee powder to the meringue mixture for a mocha flavor.
Mini Meringues – Pipe smaller meringues for bite-sized treats or decorations for other desserts.

Storage/Reheating

Storage: Keep the meringues in an airtight container at room temperature for up to 5 days. Avoid humidity, as it can soften them.
Reheating: If the meringues lose their crispness, bake them at 120°C (250°F) for 5-10 minutes to refresh their texture.
Freezing: Store baked meringues in a freezer-safe container for up to 1 month. Thaw at room temperature before serving.

FAQs

Why are my meringues not stiffening?

Ensure your mixing bowl is grease-free, and avoid any egg yolk in the whites. Adding sugar gradually also helps.

Can I make these meringues without cream of tartar?

Yes, you can substitute it with 1 tsp of lemon juice or white vinegar for stability.

How do I know when the meringues are done baking?

They should be dry and crisp on the outside but slightly soft inside. They should easily lift off the parchment paper.

Can I use milk chocolate instead of dark chocolate?

Yes, but dark chocolate provides a richer flavor and balances the sweetness of the meringue.

What is the best way to melt chocolate for this recipe?

Use a double boiler or microwave in 20-second intervals, stirring in between to prevent burning.

Can I pipe the meringue into different shapes?

Absolutely! You can pipe them into nests, swirls, or traditional dollops.

Why do my meringues crack in the oven?

Rapid temperature changes cause cracks. Let them cool slowly in the oven with the door slightly open.

Can I make meringue in advance?

Yes, bake them a day or two ahead and store them in an airtight container until ready to serve.

What pairs well with chocolate meringue?

Whipped cream, fresh berries, ice cream, or a drizzle of caramel sauce make great accompaniments.

Can I add food coloring to the meringue?

Yes, but use gel food coloring to avoid adding extra moisture that may affect the texture.

Conclusion

Chocolate meringue is an irresistible dessert that combines a crisp outer shell with a light, chocolate-infused center. Whether enjoyed on its own or paired with whipped cream and toppings, it’s a crowd-pleasing treat perfect for any occasion. Try this recipe today and experience the magic of homemade chocolate meringue!

Chocolate Meringue

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Author: Julia
Total Time: ~2 hours 30 minutes
Yield: 8 servings
Diet: Vegetarian

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Description

This chocolate meringue recipe creates a light and airy dessert with a crisp shell and a rich, chewy chocolate center. Made with dark chocolate, cocoa powder, and whipped cream, these elegant meringues are perfect for any special occasion or indulgent treat.

Instructions

Preheat & Prepare
- Preheat oven to 120°C (250°F).
- Line a baking tray with parchment paper.
Whisk the Egg Whites
- In a clean, dry bowl, whisk egg whites on medium speed until frothy.
- Add cream of tartar and continue whisking until soft peaks form.
Add Sugar Gradually
- Slowly add caster sugar, one spoonful at a time, whisking continuously until the mixture becomes thick and glossy.
Incorporate Chocolate & Cocoa
- Gently fold in cocoa powder, vanilla extract, and melted dark chocolate, creating a marbled effect.
Shape the Meringues
- Spoon or pipe meringue onto the prepared baking tray in medium-sized dollops.
Bake Low & Slow
- Bake for 1.5 to 2 hours until crisp on the outside but slightly chewy inside.
- Turn off the oven and let meringues cool inside with the door slightly open.
Whip the Cream
- While meringues cool, whip the double cream until soft peaks form.
Assemble & Serve
- Serve meringues with whipped cream, chocolate curls, and a dusting of icing sugar.
- Optionally, garnish with crushed mini eggs for extra crunch.

Notes

Nutty Crunch: Add crushed hazelnuts or almonds for texture.
Extra Chocolatey: Drizzle with melted chocolate before serving.
Fruity Twist: Serve with fresh berries or passion fruit for contrast.
Mocha Flavor: Add 1 tsp instant coffee powder to the mixture.
Mini Meringues: Pipe smaller meringues for bite-sized treats.

Prep Time: 15 minutes
Cook Time: 1.5 to 2 hours
Category: Dessert
Method: Baking
Cuisine: French