Chewy Chocolate Meringues


Day two of easy to bake holiday inspiration. These chocolate meringues are basically irresistible and super easy to make. They are unique because they have a chewy interior that is literally bursting with chocolate. Also, they are low fat, so basically healthy. It’s all about balance around the holiday which makes this the perfect treat. I like how the exterior has the typical meringue light crispiness, but when you bite into it, you are immediately surprised with the chewy chocolate interior. I had made these before, it was sort of the first “advanced” dessert that I made when I decided I  loved to be in the kitchen. I say advanced because for me whipping egg whites and folding in chocolate was all a foreign language. I was surprised they came together at all. I believe at that point I was using a tiny sunbeam mixer that I had no clue how to use. But hey, you’ve got to start somewhere. And if I can make these treats as beginner in the kitchen, anyone can make them.

Chewy Chocolate Meringues

Chewy Chocolate Meringues


  1. Space two oven racks evenly in the middle of your oven. Preheat to 350 degrees F. Line two baking sheets with parchment paper.
  2. In a heatproof bowl, whisk egg whites and sugar together. Set over - but not touching - simmering water in a saucepan. Whisk constantly until the sugar is completely dissolved. The mixture will turn a creamy white, so it is a bit hard to tell if the sugar is dissolved. Just use your best judgement, once the mixture feels smooth, it's ready to go.
  3. Using your electric mixer with the whisk attachment, beat the egg mixture on high speed until stiff and glossy. You should be able to create stiff peaks when the whisk is lifted. Sift the cocoa powder over the meringue. Sprinkle with the chopped chocolate and fold together with a rubber spatula until the ingredients are combined.
  4. Drop the meringue by heaping tablespoons, I used a dough scoop for this. Space the meringue slightly apart on the prepared baking sheets. Bake for 9 minutes, rotate the pans, and bakie until the cookies are fluffy and cracked, about 9 minutes more. Carefully pick up the parchment sheets and transfer the cookies (still on the parchment) to a wire rack to cool completely. The meringues will be easier to remove once cooled completely.


This recipe is adapted from Williams Sonoma. 

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