Ultra crispy shells and chewy chocolate centres, these Chocolate Meringues are the ultimate treat. Just 15 minutes to prep and a handful of basic ingredients is all you need to make these super popular meringue cookies!
THE BEST MERINGUE COOKIE RECIPE
If you’re new to my site, you may have missed my Giant Meringue Cookies that everyone has been going crazy over! With so many different filling variations, you’re going to want to check out my most popular recipe. And now it’s time to satisfy all of my chocoholics out there (that’s me included!) and give you my Chocolate Meringue variation. And believe me, it’s a doozy!
Just like my other meringues, this Chocolate Meringue recipe is super easy -just follow the directions and read the tips and you can’t go wrong!
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HOW TO MAKE PERFECT MERINGUES
So I have a few tips on how to make the best meringues ever. Please read through them, to make sure your meringues come out beautifully every single time:
- Start with a clean mixing bowl -wipe it out and make sure there’s no residue. Egg whites don’t like residue!
- Eggs are easy to separate while they are cold, but make sure your whites are at room temperature before whipping.
- Make sure you whip the sugar and egg whites for the specified time -you need to ensure the sugar has completely incorporated.
- When filling the Meringue Cookies, make sure your warmed chocolate is not too hot. Let it cool a little, or it may cause the meringue to deflate.
- Use a large ice cream scoop to scoop out the mixture. It’s easier to handle the meringue and it means you’ll get evenly sized Meringue Cookies.
- A long bamboo skewer is perfect for swirling the chocolate through the meringues.
- As tempting as it is, don’t open the oven door until your Chocolate Meringues have completely cooled! They can crack and deflate
EQUIPMENT I USE FOR CHOCOLATE MERINGUES
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- My Kitchen Aid Stand Mixer is an absolute dream for whipping egg whites -perfect meringues every single time!
- I can’t live without ice cream scoops and these silicone grip ice cream scoops are beautiful to use. I use 2 scoops of the larger size to make these Chocolate Meringue Cookies.
- These USA Pan Large Cookie Sheets are my all-time favourite cookie tray and easily fit 5 Giant Meringues
COMMON FAULTS IN MERINGUES AND HOW TO AVOID THEM
EGG WHITES NOT BEATING:
- there may be some yolk present
- your mixing bowl may not have been completely clean (any residual oil will prevent the egg whites from whipping)
- the egg whites were too cold
- you haven’t beaten them long enough
Solution:
- Make sure you have separated the egg whites properly and perhaps try separating them into a small bowl first, before adding them to your mixing bowl.
- Wash your mixing bowl with hot soapy water and dry it completely.
- Separate your eggs beforehand and allow the whites to come to room temperature (this will take about an hour). I actually store my eggs on the bench, as we tend to go through them pretty quick!
- Beating the egg whites on a medium high speed will only take a few minutes to reach a stiff peak. But be careful not to overbeat, as they will become grainy!
MERINGUES SEEPING:
- Your meringues have leaked a sticky syrup
Solution:
- Follow the recipe and slowly add sugar to the egg whites. If the sugar has been added too quickly, it won’t have time to dissolve into the egg white and you’ll end up with seeping sugar.
- Whipping for the allocated time also means you’ll end up with super glossy, stiff meringues.
Just like my other meringue recipes, I know you’re going to love these Chocolate Meringues! Please take the time to rate the recipe below, leave a comment, or share your photos with me on Instagram
MORE FOR MY MERINGUE LOVING FRIENDS:
Peach Melva Pavlova (my first ever blog post, dedicated to my beautiful Mum, Melva, who made THE BEST meringues !)
Chocolate Meringues
Ingredients
- 150 g Egg whites approx 4-5 egg whites
- ¾ tsp Cream of tartar
- 150 g Caster sugar
- 35 g Dutch process cocoa
- 100 g Icing sugar
- 50 g Dark chocolate melted
Instructions
- Preheat fan-forced oven to 120°C/250°F and line 2 trays with baking paper
- In the bowl of a stand mixer, whisk the egg whites and cream of tartar on medium-high until stiff
- Gradually add the caster sugar, 1 tablespoon at a time. Whisk each spoonful for 30 seconds (set a timer!)
- Once all of the sugar has been added, continue to whisk until mixture is thick and glossy -about another 6-7 minutes
- Combine and sift the cocoa and icing sugar, then gently fold it through the meringue mixture (doesn't need to be completely combined)
- Using an ice cream scoop, mound 2 scoops of mixture onto tray and press down slightly to make a divot in the centre of each. Place 5 giant meringues per tray
- Melt the chocolate in a microwave and allow to cool a little, before swirling through the meringue.
- Dollop a teaspoon of melted chocolate onto each mound, then swirl through with a toothpick or skewer.
- Place the trays into the oven and bake for 1 hour. After 1 hour, turn the oven off and allow the meringues to cool in the oven without opening the oven door
- Serve when cool, or place in an airtight container for up to 3 days
Notes
- Baking for 1 hour in a conventional oven will make the meringues crispy outside and fluffy inside.
- Optional: make as giant meringues and don't push down in the centre -leave as mounds (can last 2 weeks in an airtight container)
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