Chocolate Meringues


Dark chocolate meringues.
For soft meringues bake 60 minutes
for hard meringues bake 90 minutes.

15 meringues

3 egg whites at room temperature
pinch salt
150 gr granulated sugar
175 gr dark chocolate, melted

Oven: preheated 90 c / 195 f
baking time: 90 minutes


Preheat oven to 90 c / 195 f
Line a baking sheet with parchment paper

Melt the chocolate over a bain marie; set aside.

In a large bowl, beat the egg whites with a pinch salt use an electric mixer or electric hand beaters to whisk the egg whites until soft peaks form.
Add the sugar, a spoonful at a time, whisking until just combined.

After the last of the sugar has been, added, continue to whisk for a further 2-3 minutes or until the mixture is very thick and glossy, all the sugar has dissolved and a long trailing peak forms when the whisk is lifted. 

The best way to test if all the sugar has dissolved is to rub a little of the mixture between your thumb and forefinger.

peak forms when the whisk is lifted. 

add the melted chocolate

Stir 4 times with a spatula

Scoop with 2 tablespoons the meringue onto the baking sheet.

Place in preheated oven and bake for soft meringues 60 minutes
and for hard meringues 90 minutes.

Store the meringues in an airtight container for up to 3 weeks.

Instructions video

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