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+ servings

Chewy Chocolate Meringues

Light and airy meringue cookies with dark chocolate chunks.


  • 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)


  • 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.


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
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