These amazing meringues remind me of the South of France. Skyscraper high, crisp and light and deliciously chocolately!

5 from 1 vote
Foolproof Chocolate Meringes
Foolproof chocolate meringes
Prep Time
20 mins
Cook Time
1 hr 15 mins
Total Time
1 hr 35 mins

Course: Dessert
Cuisine: French
  • 150 g egg whites Approx 4 or 5 egg whites
  • 200 g caster sugar
  • 15 g cocoa powder
  • 1 large bowl and whisk
  • 1 stand mixer
  • 2 baking trays and parchment paper
  1. Preheat the oven to 130 degrees centigrade (gas mark 1 or 0.5). 

  2. Line two baking. trays with parchment paper

  3. Place the egg whites and sugar in a large bowl over a pan of simmering water and mix together using a balloon whisk until all the sugar is dissolved.

  4. Don't let the egg whites start to cook

  5. Transfer the mixture to a stand mixer and whisk for around ten minutes. The mixture should be stiff and shiny. If you don't have a stand mixer a hand whisk and large bowl will do just as well.

  6. Sift half the cocoa powder into the mix and fold in very gently. You want the cocoa powder to 'marble' the mixture, not to colour it completely.

  7. Do the same with the remaining cocoa powder, leaving a small amount to sprinkle on top of the meringues

  8. Spoon the meringue mixture into glorious mounds on the parchment paper.

  9. Bake for approximately 2 hours then turn off the oven and leave them to cool completely. Leaving them for 6 hours or overnight is best if you can wait that long.

  10. Serve with lashings of whipped cream and perhaps a mound of fresh fruit.



1 Comment

  1. Reply


    February 4, 2018

    5 stars
    I love meringues!

    This recipe really works. The meringue whisked up like a dream and best of all the cooked meringues were crisp all the way through. (I have never managed that before). I bet they would be good with a chocolate filling too.