Chewy Chocolate Meringues

Light and airy meringue cookies with dark chocolate chunks.

Chewy Chocolate Meringues [1]

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 [2]

Chewy Chocolate Meringues [3]

Chewy Chocolate Meringues [4]

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 [5] and lemon curd [6]. Meringues are a perfect and simple solution.

While browsing Pinterest [7] for some meringue inspiration, I stumbled upon a recipe from Bakerella [8] for this chocolate adaptation and knew I’d struck gold.

Chewy Chocolate Meringues [9]

Chewy Chocolate Meringues [10]

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 [11]

Chewy Chocolate Meringues

Light and airy meringue cookies with dark chocolate chunks.


  • 1 cup (225 grams) egg whites, from about 7 eggs
  • 2 cups (500 grams) granulated 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.

Have you tried this recipe?

I’d love to hear about it! Leave a comment below, send me an email [13], or take a photo and tag it on instagram [14] with #completelydelicious [15].

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[6] lemon curd:

[7] Pinterest:

[8] Bakerella:

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[12] Print Recipe:

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