Chewy Chocolate Meringues

These chewy chocolate meringues are truly a delight. They’re a delight to make, coming together quickly with just 4 ingredients. And they’re a delight to eat, with a soft chewy center surrounded by a crisp exterior, and a nice chocolate flavor.

They’re also a delight for the waste line. Meringues are wonderful that way, a naturally fat-free treat. The chopped chocolate does prevent this variation from being completely fat-free, but you should still be able to enjoy a few without any guilt.

And a treat without guilt? Now that’s right up my alley.

Chewy Chocolate Meringues

Chewy Chocolate Meringues

Chewy Chocolate Meringues

I constantly have a tupperware in the fridge filled with egg whites. As soon as I think up ways to use them, the tupperware gets filled up again thanks to things like ice cream and lemon curd. Meringues are a perfect and simple solution.

While browsing Pinterest for some meringue inspiration, I stumbled upon a recipe from Bakerella for this chocolate adaptation and knew I’d struck gold.

Chewy Chocolate Meringues

Chewy Chocolate Meringues

These days I don’t have much time to fuss with a recipe before I have to stop and put my feet up (I could really do without pregnancy induced water retention. Hello, cankles!), so this dessert is perfect for me. You’ve likely got a lot going on in your life too—who doesn’t?— so I know you’ll love it too.

The recipe makes more than enough to share, so plan ahead. Indulging in too many at once can result in a tummy ache, trust me on that one.

Chewy Chocolate Meringues

Store in an airtight container at room temperature.

Chewy Chocolate Meringues
Light and airy meringue cookies with dark chocolate chunks.
Yield: 4 dozen meringues
  • 1 cup (225 grams) egg whites, from about 7 eggs
  • 2 cups (500 grams) sugar
  • 5 tablespoons (30 grams) unsweetened cocoa powder
  • 4 ounces (113 grams) bittersweet chocolate, chopped
  1. Preheat oven to 350 degrees F. Line 3 sheet pans with parchment paper.
  2. In the heatproof bowl of a stand mixer, whisk together the egg whites and sugar. Set over a saucepan of simmering water, making sure the bottom of the bowl doesn’t touch the water. Whisk frequently until sugar is dissolved. I tested with my fingers to make sure all sugar granules were dissolved.
  3. Return the bowl to the stand mixer and beat on high speed with the whisk attachment until meringue is stiff and glossy, about 5 minutes. Sift the cocoa powder over the meringue, add the chopped chocolate, and gently fold together with a spatula until incorporated.
  4. Scoop out onto the prepared sheet pans in rounded tablespoons, about 2 inches apart. Baking 2 sheet pans at a time, bake for 8 minutes then rotate pans and bake for an additional 8 minutes, until meringues are puffed and cracked. Let cool completely.
  5. Store in an airtight container at room temperature.

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8 Responses to Chewy Chocolate Meringues

  1. Julia says:

    A treat without guilt is right up my alley too. Consider it a done deal!

  2. Lu says:

    Humm! Delicious! Congratulations!

  3. Flavia says:

    These are so pretty! Love the chocolate adaptation.

  4. Deborah says:

    I love how easy these are! I know all too well how hard it is to be on your feet those last weeks of pregnancy. Hope you are feeling great! (minus the cankles, of course! :))

  5. Annalise, I’ve never attempted meringues before but you make them see very manageable! they look simply amazing.

  6. Mmm these look like a tasty guilt-free treat!!

  7. Mary says:

    These sound really delicious. This is my first visit to your blog, so I took some time to browse through your earlier posts. I am so glad I did that. I really like the food and recipes you share with your readers and I’ll definitely be back. Your blog is gorgeous. I hope you have a great day. Blessings…Mary

  8. i just love meringues! i don’t have much of a sweet tooth, but when i do indulge i love light, crunchy, slightly salty treats. these look right up my alley. thanks for this recipe -will have to try it out!

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