Chocolate Meringues

You’d think adding chocolate to meringues would make them sickly sweet, but you’d be pleasantly surprised. Using dark chocolate elevates the humble meringue to something addictively delicious. Inspired by my chocolate marshmallows and a stash of chocolate in my cupboard, I decided to give these a go during a meringue-making session. My only regret? I can’t stop eating them. Don’t believe me? Try them yourself!

Chocolate Meringues
Chocolate Meringues

Makes 6-7

Hands-on Time 15 minutes

Baking Time 2 hours

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Ingredients

  • 100g dark chocolate (70%)

  • 4 egg whites (from medium eggs)

  • 255g caster sugar

  • Pinch of fine salt

Equipment

  • Baking sheet (ideally aluminium)

  • Baking parchment

  • Microwaveable bowl

  • Microwave

  • Spatula

  • Large bowl

  • Electric or hand whisk

  • Large spoon

Method

1. Prepare the Oven and Baking Sheet

  • Preheat the oven to 90°C/70°C (fan)/195°F/Gas Mark ¼.

  • Line the baking sheet with baking parchment.

2. Melt the Chocolate

  • Break the chocolate into a microwaveable bowl.

  • Microwave in 30-second bursts, stirring between each blast, until fully melted. Set aside.

3. Make the Meringue

  • In a large bowl, whisk the egg whites on medium speed until soft peaks form.

  • Gradually add the caster sugar, a couple of tablespoons at a time, whisking for at least 20 seconds after each addition. The meringue should become thick and marshmallowy.

4. Add the Chocolate and Salt

  • Drizzle the melted chocolate over the meringue and sprinkle with a pinch of salt.

  • Gently fold the chocolate into the meringue a few times to create a ripple effect. Do not over-mix.

5. Shape and Bake

  • Using a large spoon and spatula, dollop the meringue onto the prepared baking sheet, forming 6-7 mounds.

  • Bake on the middle shelf for 120 minutes.

6. Cool and Serve

  • Remove the baking sheet from the oven and let the meringues cool completely on the sheet.

Enjoy!

Chocolate Meringues
Chocolate Meringues