If you have a sweet tooth and love something light yet satisfyingly chocolaty, this Chewy Chocolate Meringues Recipe is an absolute game-changer. Imagine delicate, airy meringues with an irresistible chewiness, infused with rich cocoa flavor and studded with bittersweet chocolate pieces. They are crisp on the outside and tender on the inside, making every bite a delightful contrast of textures. Whether you’re serving these at a cozy tea time or impressing guests with a fancy dessert, these chocolate meringues are sure to become a beloved treat in your baking repertoire.
Ingredients You’ll Need
The magic behind these Chewy Chocolate Meringues comes from just a handful of simple, carefully chosen ingredients. Each one plays a crucial role, from building that perfect airy texture to adding deep chocolate richness and glossy shine.
- 1 cup egg whites (about 7): Provides the fluffy base and structure for the meringues.
- 2 cups sugar: Sweetens the meringues and helps stabilize the egg whites.
- 5 tablespoons natural cocoa powder: Adds intense chocolate flavor and beautiful color to the batter.
- 4 ounces bittersweet chocolate (finely chopped): Creates little bursts of gooey, bittersweet goodness in every bite.
How to Make Chewy Chocolate Meringues Recipe
Step 1: Prepare Your Oven and Baking Sheets
Start by spacing two racks evenly in the middle of your oven and preheating to 350°F. This ensures even baking so your meringues achieve their perfect texture. Line two baking sheets with parchment paper or a Silpat to prevent sticking and to make cleanup a breeze.
Step 2: Whisk Egg Whites and Sugar Over Heat
In a clean, dry, heatproof bowl—glass works beautifully—whisk together the egg whites and sugar. Set this bowl over simmering water, making sure it doesn’t touch the water, and whisk constantly until the sugar is completely dissolved, about five minutes. This gentle warming step not only melts the sugar but also helps create that shiny, stable meringue that stands up beautifully.
Step 3: Beat to Stiff Peaks and Fold in Chocolate
Transfer the warm mixture to your stand mixer fitted with the whisk attachment or use an electric mixer. Beat on high speed until stiff and glossy peaks form—this is the moment your meringue truly starts coming to life. Next, sift in the cocoa powder for a rich chocolate depth. Finally, gently fold in the chopped bittersweet chocolate with a rubber spatula, taking care not to deflate your precious meringue but ensuring every bite gets a chocolate surprise.
Step 4: Shape and Bake Your Meringues
Drop heaping tablespoons of the meringue onto the prepared baking sheets, spacing them slightly apart. If you want fancier shapes, feel free to pipe the mixture instead. Bake for 9 minutes, then rotate the pans by turning them 180 degrees and swapping the top and bottom racks to ensure even baking. Continue baking for another 9 minutes until the meringues are fluffy, full of cracks, and spring back when gently touched. Once done, carefully transfer the parchment sheets with the meringues to wire racks to cool completely. This recipe yields about 28 delightful meringues.
How to Serve Chewy Chocolate Meringues Recipe
Garnishes
These chewy chocolate meringues shine on their own, but a light dusting of powdered sugar or cocoa powder adds a charming finishing touch. For a festive feel, sprinkle some edible gold dust or chopped nuts on top before baking. Fresh berries or a dollop of whipped cream on the side will elevate the presentation and contrast beautifully with the deep chocolate flavors.
Side Dishes
This treat pairs wonderfully with a small cup of espresso or a glass of cold milk to balance the richness. For a more indulgent dessert platter, serve alongside fresh fruit, chocolate ganache, or even a scoop of vanilla bean ice cream to offer different textures and temperatures that complement the chewy meringues perfectly.
Creative Ways to Present
If you want to wow your guests, try stacking the meringues to create a mini cake or crumble them over ice cream for an added chocolate crunch. You could also sandwich two meringues with a swirl of mascarpone or chocolate mousse for an elegant bite-sized indulgence. The possibilities with this Chewy Chocolate Meringues Recipe are endless and all equally delicious!
Make Ahead and Storage
Storing Leftovers
Keep your leftover meringues fresh by storing them in an airtight container at room temperature. Avoid the fridge as moisture can make them soggy. Properly stored, they will maintain their chewy texture and crisp edges for up to a week, so you can savor them slowly.
Freezing
These meringues freeze beautifully. Place them in a single layer on a baking sheet and freeze until solid, then transfer to a freezer-safe container or bag. When properly stored, they can last for up to three months. Thaw at room temperature before serving to enjoy that signature chewy texture.
Reheating
If you prefer your meringues slightly warm, give them a brief 2-3 minute heat in a preheated 300°F oven. This will revive their crisp edges while keeping the chewyness inside intact. Just watch carefully to avoid over-baking or drying them out.
FAQs
Can I use regular cocoa powder instead of natural cocoa powder?
Natural cocoa powder is preferable because it reacts better with the other ingredients to create the rich flavor and proper texture, but if you’re in a pinch, natural or Dutch-processed cocoa powder can work—just expect a slight difference in taste and color.
Why do I need to whisk the egg whites over simmering water?
This step dissolves the sugar completely and gently warms the whites, resulting in a stable meringue that whips up fluffy and glossy. It’s a key technique to achieve that perfect chewy texture.
Can I substitute bittersweet chocolate with milk chocolate?
You can, but bittersweet chocolate offers a more balanced cocoa intensity that contrasts nicely with the sweetness of the meringues. Milk chocolate will make the meringues sweeter and less rich.
How do I know when the meringues are done baking?
They should be fluffy with visible cracks, and when you lightly press the surface, it should spring back without sticking to your finger. Overbaking can lead to dry, crumbly meringues instead of chewy ones.
Is it possible to pipe the meringue mixture for more uniform shapes?
Absolutely! Using a piping bag with a round tip is a great way to create evenly sized meringues with a polished look. Just be gentle when folding in the chocolate so your mixture stays smooth and easy to pipe.
Final Thoughts
This Chewy Chocolate Meringues Recipe is a wonderful treat to have on hand whenever you want something light, chocolaty, and utterly delicious. It’s a simple but rewarding bake that feels fancy enough for guests yet easy enough for a cozy night in. I encourage you to give it a try, and watch these little chocolate clouds become your new favorite dessert obsession!
Print
Chewy Chocolate Meringues Recipe
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Total Time: 38 minutes
- Yield: 28 meringues
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
These Chewy Chocolate Meringues are light, airy, and irresistibly chocolatey. Made with whipped egg whites, sugar, natural cocoa powder, and bittersweet chocolate, they offer a perfect combination of crisp exteriors and chewy, fudge-like interiors. Ideal for a delightful dessert or a special treat to impress guests.
Ingredients
Primary Ingredients
- 1 cup egg whites (about 7 large eggs)
- 2 cups sugar
- 5 tablespoons natural cocoa powder
- 4 ounces bittersweet chocolate, finely chopped
Instructions
- Prepare Oven and Baking Sheets: Space 2 oven racks evenly in the middle of the oven and preheat to 350°F (175°C). Line 2 baking sheets with parchment paper or use silicone baking mats (silpat) to prevent sticking.
- Dissolve Sugar in Egg Whites: In a clean, dry, heatproof bowl (such as a glass Pyrex bowl), combine the egg whites and sugar. Set the bowl over a saucepan with simmering water, ensuring the bowl does not touch the water. Whisk constantly until the sugar is fully dissolved, about 5 minutes. This step ensures a smoother meringue and better volume. Remove from heat.
- Whip the Meringue: Transfer the egg white mixture to a stand mixer fitted with the whisk attachment or use an electric mixer. Beat on high speed until the mixture forms stiff, glossy peaks, indicating it is fully aerated.
- Add Cocoa and Chocolate: Sift the natural cocoa powder over the whipped meringue to avoid lumps. Then gently fold in the finely chopped bittersweet chocolate using a rubber spatula, ensuring everything is combined without deflating the mixture.
- Form Meringues and Bake: Drop heaping tablespoons of the meringue mixture onto the prepared baking sheets, spacing them slightly apart. Alternatively, pipe the meringue for a neater shape. Bake for 9 minutes, then rotate the pans 180 degrees and swap their positions (top rack to bottom and vice versa). Continue baking for an additional 9 minutes until the meringues are puffy, cracked on top, and spring back when gently pressed.
- Cool the Meringues: Carefully lift the parchment paper with the meringues and transfer them to wire racks to cool completely. This helps them set and develop their chewy texture. The recipe yields about 28 meringues.
Notes
- Ensure the bowl and whisk are completely clean and dry before whisking egg whites to achieve maximum volume.
- Whisking the egg whites over simmering water gently warms the mixture, helping dissolve sugar for a smooth meringue.
- You can use a piping bag with a large round or star tip for more uniform meringue shapes.
- Let meringues cool fully before storing to maintain their chewy texture.
- Store in an airtight container at room temperature for up to 3 days to preserve freshness.
