Cocoa Meringues
Light, crisp, and decadently chocolatey, these cocoa meringues are a delightful treat that melts in your mouth with every bite. Made with just a handful of pantry staples like egg whites, unsweetened cocoa powder, and a touch of vanilla extract, this recipe strikes the perfect balance between indulgence and elegance. The meringues are whipped to stiff, glossy peaks and gently flavored with rich cocoa for a subtle chocolate twist. Perfectly airy yet satisfyingly crisp, these baked confections are ideal for tea-time delicacies, festive dessert tables, or as a gluten-free snack. With a low and slow baking process and a no-fuss preparation time, they’re an impressive yet simple treat to make at home. Store these cocoa-infused meringues in an airtight container, and they’ll stay perfectly crisp for up to a week—if they last that long!
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Recipe Information
Ingredients
- 3 large Egg whites
- 150 grams Granulated sugar
- 50 grams Powdered sugar
- 2 tablespoons Unsweetened cocoa powder
- 0.25 teaspoons Cream of tartar
- 0.5 teaspoons Vanilla extract
- 1 pinch Salt
Instructions
Preheat your oven to 200°F (95°C) and line two baking sheets with parchment paper.
In a clean, dry bowl, add the egg whites, cream of tartar, and a pinch of salt.
Using a handheld or stand mixer fitted with a whisk attachment, beat the egg whites on medium speed until soft peaks form.
Gradually add the granulated sugar, one tablespoon at a time, while continuing to beat the egg whites. Increase the mixer speed to high, and beat until stiff, glossy peaks form. This process should take about 5-7 minutes.
Gently sift the powdered sugar and cocoa powder over the meringue mixture. Using a spatula, fold them into the egg whites until just incorporated. Be careful not to deflate the meringue.
Add the vanilla extract and fold gently one last time to combine.
Transfer the meringue mixture into a piping bag fitted with a star or round tip. Pipe small dollops or swirls onto the prepared baking sheets, spacing them about 1 inch apart.
Bake in the preheated oven for 90 minutes. Do not open the oven door during baking, as the meringues are delicate.
After baking, turn off the oven and leave the meringues inside to cool completely for about 1-2 hours. This helps them dry out and crisp up.
Once cooled, carefully remove the meringues from the parchment paper and store them in an airtight container at room temperature for up to one week.
Nutrition Facts
Calories |
851 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.5 g | 2% | |
| Saturated Fat | 0.9 g | 4% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 306 mg | 13% | |
| Total Carbohydrate | 209.7 g | 76% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 200.1 g | ||
| Protein | 12.8 g | 26% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 21 mg | 2% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 455 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
