Airy Chocolate Meringues with a crisp outer layer and soft centre bring a gentle sweetness and a melt-in-your-mouth texture, finished with dark chocolate for a simple treat with coffee or tea.
Since starting the low FODMAP diet, grabbing a cookie from the pantry has become practically impossible, as I can’t usually stop at one.
I still want a sweet treat with my tea, and meringues are one of the few things that work.
They’re naturally low FODMAP, dairy-free, and gluten-free, which makes them a good option for almost everyone, unless you’re allergic to eggs.
I often end up with leftover egg whites from other recipes, which makes meringues an easy choice. They don’t take long to prepare either. Just a few minutes to whip and pipe.
The only catch is the baking. They need a low temperature and quite a bit of time in the oven, and they have to cool completely before you take them out.
Otherwise, they won’t have the crisp texture you’re after. They’re not really baked in the usual sense, but dried slowly.
I like meringues crushed over ice cream. Dipped in chocolate, they become a bit more indulgent. They work well with tea or coffee when you want something sweet and crisp.
Reasons to Make Chocolate-Coated Meringues
- Makes good use of ingredients that are often left over from other recipes, especially egg whites.
- Kids enjoy the crisp texture and can even help with piping, which makes it a fun and simple activity to do together.
- Works well as a quick add-on to other desserts like ice cream, adding contrast in texture.
Key Ingredients for Chocolate Meringues
Egg White
Egg white gives meringues their light, airy feel, with a contrast between a crisp shell and a softer centre. A fresh egg works best, and even a small trace of yolk can affect the mixture.
Cream of Tartar or Lemon Juice
A small amount of acidity keeps the mixture stable and prevents it from collapsing. Lemon juice works just as well, and you won’t notice it in the final flavour.
Dark Chocolate
Adds a slight bitterness that balances the sweetness of the meringue. A 60–70% cocoa chocolate works best, giving a more rounded flavour and a gentle contrast to the sweetness.
Find the complete list with measurements in the recipe card below.
How to Make Chocolate Meringues
Step 1: Put the egg white in a bowl and begin whisking with an electric mixer. Slowly add the sugar and cream of tartar or lemon juice, and whisk until the mixture is glossy, pearl-like, and the sugar has fully dissolved.
Step 2: Line a baking tray with baking paper or parchment paper. Shape the meringues using a piping bag or a spoon, depending on your preferred result. Make them as big or as small as you like, leaving space between each one so they don’t stick while baking.
Step 3: Bake in a preheated fan oven at 80°C – 175°F to 100°C – 200°F for about 1 ½ to 2 hours, or longer for larger meringues. When ready, switch off the oven and let them cool completely inside. Leave them in the oven overnight before removing.
Step 4: When completely cold, dip the meringues halfway into melted chocolate. Let the chocolate set, then serve.
Step 5: Store in an airtight container.
Frequently Asked Questions
Yes, lemon juice works as a good alternative and provides the same stability. It helps the egg whites hold their structure as you whisk, and you won’t notice any difference in flavour once the meringues are baked.
You can use cocoa powder, vanilla extract, finely chopped chocolate, or small amounts of nuts like almonds, hazelnuts, or walnuts. Keep mix-ins light and finely chopped so they don’t weigh down the meringue or affect its shape.
Make sure the bowl and whisk are completely clean and free from any grease, and that no egg yolk gets into the whites. It also helps if the egg whites are at room temperature, as they whip more easily and reach a better consistency.
They should feel dry to the touch and lift easily from the baking paper without sticking. If they still feel soft or slightly sticky, they need more time to dry in the oven.
Extra Help from the Kitchen
Use an Egg Separator or Small Bowl – Use an egg separator or crack the egg into a small bowl first before adding it to your mixing bowl. This helps avoid ruining the mixture if any yolk gets into the whites.
Check Sugar Dissolution – Take a little of the mixture and rub it between your fingers. If you feel any grain, keep whisking until it’s completely smooth, or the meringues won’t have the right texture.
Don’t Overwhip the Egg Whites – Stop once stiff peaks form. If you keep whisking, the mixture can turn dry and lose its smooth texture, making it harder to pipe.
Work on Low Humidity Days – Meringues absorb moisture from the air, which affects their texture. On humid days, they may stay soft even after baking.
Melt Chocolate Gently – Melt the chocolate over low heat or in short bursts in the microwave, stirring in between, so it stays smooth and doesn’t seize.
Bring Egg Whites to Room Temperature – Room temperature egg whites whip more easily and reach better volume. Let them sit out before whisking.
Variations and Twists
Incorporate Cocoa Powder – Incorporate 1–2 tsp unsweetened cocoa powder into the meringue before piping for a light chocolate flavour throughout, not only on the coating.
Swirl Chocolate into the Meringue – Fold a small amount of melted chocolate through the mixture to create a marbled effect with subtle variation in texture.
Add Vanilla Extract – Stir in ½ tsp vanilla extract while whisking to round out the sweetness and soften the overall flavour.
Use Chocolate Chips or Chunks Instead of Dipping – Chocolate chips or finely chopped dark chocolate work as good substitutions for the chocolate coating when folded into the meringue. This gives small pockets of chocolate throughout.
Storage and Shelf Life
Store homemade chocolate-coated meringues in an airtight container at room temperature, away from humidity. They will keep for up to 1–2 weeks. Moisture will soften them, so avoid storing them in the fridge.
For longer storage, they can be frozen in an airtight container and kept for several weeks. Bring them back to room temperature before serving.
If they lose their crispness, place them in a low oven at 80°C – 175°F for a short time to dry them again.
Other Sweet Treats You Might Like
Chocolate Meringues Recipe
Equipment
Ingredients
- 100 g – 3.5 oz caster sugar (superfine sugar)
- 1 egg white
- ¼ tsp cream of tartar or ½ tsp lemon juice
- 150 g – 5 oz dark chocolate – melted
Instructions
- Put the egg white in a bowl and begin whisking with an electric mixer. Slowly add the sugar and cream of tartar or lemon juice, and whisk until the mixture is glossy, pearl-like, and the sugar has fully dissolved.
- Line a baking tray with baking paper or parchment paper. Shape the meringues using a piping bag or a spoon, depending on your preferred result. Make them as big or as small as you like, leaving space between each one so they don’t stick while baking.
- Bake in a preheated fan oven at 80°C – 175°F to 100°C – 200°F for about 1 ½ to 2 hours, or longer for larger meringues. When ready, switch off the oven and let them cool completely inside. Leave them in the oven overnight before removing.
- When completely cold, dip the meringues halfway into melted chocolate. Let the chocolate set, then serve.
- Store in an airtight container.
These look like they came from a professional bakery shop. That chocolate coating just glistens and makes you want to bite right in.