Chewy Chocolate Meringues

Light and airy meringue cookies with dark chocolate chunks.

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

Chewy Chocolate Meringues

Light and airy meringue cookies with dark chocolate chunks.

Ingredients

  • 1 cup egg whites (225 grams, from about 7 eggs)
  • 2 cups granulated sugar (500 grams)
  • 5 tablespoons unsweetened cocoa powder (30 grams)
  • 4 ounces bittersweet chocolate , chopped (113 grams)

Instructions

  • Preheat oven to 350°F. Line 3 sheet pans with parchment paper.
  • 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.
  • 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.
  • 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.
  • Store in an airtight container at room temperature.

Nutrition

Calories: 50kcal, Carbohydrates: 10g, Protein: 1g, Fat: 1g, Saturated Fat: 1g, Cholesterol: 1mg, Sodium: 9mg, Potassium: 30mg, Fiber: 1g, Sugar: 9g, Vitamin A: 1IU, Calcium: 2mg, Iron: 1mg

Have you tried this recipe?

I’d love to hear about it! Leave a comment below, send me an email, or take a photo and tag it on instagram with #completelydelicious.