Description
These Chocolate Meringue Treats are light, airy, and delicately crisp on the outside with a chocolatey melt-in-your-mouth center. Simple to make with just a few ingredients, they bake perfectly on parchment paper — no sticking, no mess, just pure chocolate bliss.
Ingredients
Scale
Base Meringue
- 3 large egg whites, room temperature
- ¾ cup superfine sugar (or caster sugar)
- ⅛ teaspoon cream of tartar (or ½ teaspoon lemon juice)
- 1 teaspoon pure vanilla extract
Chocolate Addition
- 2 tablespoons unsweetened cocoa powder (Dutch-process preferred, sifted)
- Optional: ¼ cup mini chocolate chips or cocoa nibs for texture
Optional Garnish
- 2 ounces melted dark or milk chocolate (for dipping or drizzling)
- Flaky sea salt, crushed nuts, or cocoa powder for topping
Instructions
Step 1: Prep
- Preheat oven to 225°F (107°C).
- Line two baking sheets with parchment paper.
- Ensure all tools are completely grease-free.
Step 2: Separate and Whip
- Separate egg whites carefully, ensuring no yolk contamination.
- Beat whites on medium speed until soft peaks form.
- Gradually add sugar, one tablespoon at a time.
- Increase to high speed until the meringue forms stiff, glossy peaks.
Step 3: Add Cocoa
- Sift cocoa over the whipped mixture.
- Gently fold using a spatula—avoid deflating the foam.
- Stop mixing when streaks disappear.
Step 4: Pipe or Shape
- Transfer to a piping bag fitted with your chosen tip.
- Pipe small mounds, rosettes, or kisses.
- Space them about 1 inch apart to allow airflow.
Step 5: Bake and Dry
- Bake low and slow for 1½–2 hours until dry to the touch.
- Turn off the oven, prop the door slightly, and cool completely inside.
Step 6: Optional Finish
- Dip or drizzle with melted chocolate.
- Sprinkle sea salt, crushed nuts, or cocoa nibs for flair.
- Prep Time: PT15M
- Cook Time: PT1H
- Category: Dessert
- Method: Baking
- Cuisine: French-Inspired
Nutrition
- Calories: 35g
- Sugar: 6g
- Sodium: 25mg
- Fat: 0.5g
- Trans Fat: 0g
- Carbohydrates: 7g
- Protein: 1g
- Cholesterol: 0mg