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Mini chocolate meringues recipe

Mini chocolate meringues recipe

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  • Recipes
  • Dish type
  • Dessert
  • Meringue
  • Chocolate meringue

These little meringues are made with cocoa and chocolate chips. Store them in an air tight container.

56 people made this

IngredientsServes: 18

  • 3 egg whites
  • 1/8 teaspoon cream of tartar
  • 1/2 teaspoon vanilla extract
  • 125g caster sugar
  • 1 tablespoon good quality cocoa powder
  • 60g chocolate chips

MethodPrep:10min ›Cook:30min ›Ready in:40min

  1. Preheat oven to 150 C / Gas mark 2. Lightly grease and line a baking tray with baking paper.
  2. Combine egg whites, cream of tartar and vanilla. Beat until the whites form soft peaks. Slowly add sugar; beat until stiff peaks form and mixture becomes glossy. Fold in cocoa and chocolate chips.
  3. Drop mixture by teaspoonfuls on to a greased baking tray. Bake for 25 to 30 minutes.

Watch how!

Watch our How to make meringues video for a foolproof, step-by-step guide to making perfect meringues!

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Reviews & ratingsAverage global rating:(263)

Reviews in English (217)

I made them a bit bigger, I think? But they were very morish to say the least, I cooked them for about 15 mins longer and turned the oven down a bit. Really lovely with choc chips in. Will make again-02 Dec 2015

by L.B.

I made one batch of these and they were flat as pancakes but that was totally my fault. They tasted good so I read a little tutorial on whipping egg whites and made a second batch that came out great. The first time I used cold egg whites, wasn't that careful about separating and started on high speed which I know now is all wrong. Thanks for a great recipe and a good learning experience.-19 Dec 2005

by L.P.L.

After I'd read others' reviews, I used 2 Tbsp cocoa and only 1/2 cup sugar in my cookies; choc chips were omitted. Just the right sweetness and chocolatey-ness for me. On top of that, I didn't follow the instructions verbatim. I adapted instructions from other meringue cookie recipes to suit this recipe instead. First, beat in cream of tartar and vanilla when the egg whites become foamy; continue whipping till soft peaks form. When soft peaks form, gradually beat in sugar (a little at a time) to egg whites till they form stiff peaks and look glossy. I folded in cocoa lastly--don't overfold the mixture. Since this was my first attempt at making meringue, I was slightly worried. I wondered whether combining vanilla and cream of tartar with egg whites first will actually prevent the the egg whites from "growing" in volume. Separate the egg whites from the yolks right after the eggs are out of refrigerator. Then, wait to start baking when the egg whites get to room temperature. Also, make sure you use only grease-free metal or glass mixing bowl and beeaters for whipping egg whites. Finally, these cookies took longer to get done (for me), about 35~40 minutes; they're done when the tops of the cookies are kind of hard. I got about 36~40 of them with a teaspoonfuls for each. Overall, this is a wonderful choc meringue drop recipe--definitely a keeper! The best part is they're lower in calories than other cookies!-23 Jun 2008

One thing I really love about this simple recipe is that you easily change it up. Looking for a chocolate dessert to make? Just add some chocolate to your batter!

Want a bright lemon cookie? Add in some lemon extract. There are endless possibilities once you get the basic recipe down.

What You’ll Need to Make Meringue Cookies:

How to Make Mini Meringues:

  • Preheat the oven and line a baking sheet with a Silpat baking liner or parchment paper to keep your meringues from sticking.
  • Meringue cookies are baked at a low temperature for an extended amount of time, so you’ll only need to set your oven to 225 degrees.
  • Beat the egg whites on medium speed using a hand mixer or stand mixer until they’re foamy.
  • Gradually stir in the sugar, adding just one-quarter cup at a time. Finish with a pinch of salt.
  • Continue to beat the mixture until stiff peaks begin to form. Your meringue should be smooth and shiny at this point.
  • Fill a piping bag with the meringue and pipe in one to two-inch mounds.
  • Place the cookies in your preheated oven and bake for one to one and half hours.
  • After the cooking time is up, turn off your oven and allow the cookies to cool inside the oven.

Tips for Making Meringue Cookies

Once you get the hang of making these easy cookies, you’ll love whipping them up. But there is a little bit of trial and error that goes along with making a delicious meringue.

These easy tips will ensure you make amazing mini cookies the first time you bake them.

  • To make sure your meringue is ready to go in the oven, pinch a small amount of the batter between your fingers. If the mixture feels gritty, the sugar has not been fully incorporated into the eggs yet. That means it will need to be beaten more before you can start baking.
  • Use a Silpat liner with measurements printed on it to get perfectly sized cookies every time. With the help of this liner, you can quickly and easily create uniform cookies because the sizes are marked right on the mat.
  • If you don’t have a piping bag, you can also scoop mounds of batter onto your lined baking sheet. Use a tablespoon to scoop out the batter to ensure each of your cookies are the same size.
  • To change the flavor of your meringue, simply add in extracts. For vanilla meringues, add one to two tablespoons of vanilla extract. To make lemon meringues, add one to teaspoons of lemon extract or one to two tablespoons of lemon juice. Add the extract to the whisked eggs, before adding in the sugar.
  • Use fresh, room-temperature egg whites for best results. To get a smooth, fluffy meringue, it’s always best to use fresh egg whites instead of packaged whites or egg white substitutes. Another simple way to ensure your meringue mixes perfectly is to use room temperature whites. Around an hour before you plan to start mixing up your batter, set the eggs on the counter. By the time you’re ready to cook, your egg white should be room temperature.

Is Cream of Tartar Necessary for Meringue?

Many meringue recipes use cream of tartar to help stabilize the egg whites. But this ingredient is most often seen in meringue that won’t be baked.

Since you’ll be baking your meringue cookies there is no need to use cream of tartar. In fact, you only need three ingredients to make a delicious meringue – egg whites, sugar, and salt.

Why are My Meringues Chewy?

The key to baking meringue cookies is to cook them low and slow. Many bakers have issues with their meringue cookies being too chewy because they didn’t take one simple step to ensure their cookies get crisp – allowing them to cool in the oven.

When your meringues are exposed to outside air, the sugar begins to pull moisture from the cool air around the cookies. This will cause the meringues to become chewy. To prevent that extra moisture, it’s always a good idea to give the cookies time to cool completely in the oven.

How Long do Meringue Cookies Last?

When stored properly, your meringue cookies will last up to two weeks. Make sure to keep your cookies stored in an air-tight container at room temperature to ensure they don’t come in contact with moisture.

Moisture can cause the cookies to melt or become sticky, so it’s important to cover the cookies when they’re not being eaten.

There are so many recipes that I love to incorporate these lovely easy-to-make French meringue cookies, such as:

Mini chocolate meringues recipe - Recipes

Have you ever made meringues? I love them with strawberries and cream, with ice cream or simply dipped into dark chocolate.. yum! If you make your own they will taste so much better than shop bought ones.

There are many recipes which only require the use of egg-yolks and the egg-whites end up being thrown away. What a waste. Let's make good use of them.

I did try making meringue unsuccessfully in the past and ended up with something chewy and still soft in the middle so I never tried ever again. until yesterday. I had good tips from a friend and this time I did manage to make perfect meringues!

-make sure you don't leave any trace of yolks when you separate the eggs

-the bowl and the beaters need to be clean and dry

-the egg whites should be at room temperature

-A low oven is crucial: you cannot make meringues in a hurry: the whisked egg whites should just dry in the oven and not cook. This means you need to set the oven at a very low temperature, like 60C and leave them in there for at least 4 hours. You can then switch the oven off and leave them in there overnight so they will dry out completely.

For a richer meringue you can can add chocolate chips, chopped almonds etc to the egg whites after you whisked them and incorporate them in well.



Whisk the whites until firm with half of the sugar

Add the remaining sugar and the lemon juice which will give a glossy look to the meringues and eliminates the "egg smell". Continue whisking until you get a firm and glossy mixture

Pour the mixture into a piping bag and form little meringues over a sheet of baking paper about the size of a small tangerine

Put them in the oven at 60C and leave them in for 3-4 hours or longer until they are dry inside and will lift from the paper easily.

I'd love to know how it turned out! Please let me know by leaving a review below. Or snap a photo and share it on Instagram be sure to tag me @onceuponachef.

These light-as-a-cloud, kiss-shaped chocolate chip meringue cookies have a crisp outer shell and marshmallowy-soft interior.


  • 3 large egg whites, at room temperature
  • 1/8 teaspoon cream of tartar
  • 1/8 teaspoon salt
  • 3/4 cup sugar
  • 1/4 teaspoon vanilla extract
  • 3/4 cup semisweet chocolate chips


  1. Set two racks in the center of the oven and preheat the oven to 250°F . Line two baking sheets with parchment paper.
  2. In the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites, cream of tartar and salt on medium-high speed (or high speed if using a hand mixer) until the egg whites are frothy, white, and hold a soft peak when the whisk is lifted out of the bowl, about 45 seconds. Continue to beat on medium-high speed, adding the sugar very gradually, taking about 2 minutes to add it all. Beat for 4 to 5 minutes more, until the meringue is glossy and stiff, with a shaving cream-like consistency. Beat in the vanilla extract. Set 3 tablespoons of the chocolate chips aside. Add the remaining chocolate chips to the meringue and fold with a rubber spatula to combine.
  3. Use two soup spoons to drop 1.5-in mounds of meringue onto the prepared baking sheets about 2 inches apart. Dot the meringues with the reserved chocolate chips, pressing them into the meringue just slightly. Place the meringues in the oven and bake for 30 minutes. Turn the oven off and let the meringues cool in the oven for 30 minutes more. Let the meringues finish cooling on the baking sheets on the countertop for about 1 hour, or until the chocolate chips are no longer soft. The cookies are best enjoyed fresh on the day they are made but leftovers can be stored in an airtight container for several days. Take care when stacking the cookies they are fragile.
  4. Note: It's best to make these cookies on a cool, dry day. Humidity may cause them to become sticky.

Nutrition Information

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  • Per serving (20 servings)
  • Serving size: 1 cookie
  • Calories: 63
  • Fat: 2 g
  • Saturated fat: 1 g
  • Carbohydrates: 12 g
  • Sugar: 11 g
  • Fiber: 0 g
  • Protein: 1 g
  • Sodium: 24 mg
  • Cholesterol: 0 mg

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

Gluten-Free Adaptable Note

To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.

Mint Chocolate Meringues

An elegant and delicious treat to enjoy for your choice of holiday themes: Christmas or St. Patrick’s Day!

As with many of my other creations, these meringues were developed out of the need to use up some ingredients I had on hand. I had four egg whites left over from another dish I made. And before I knew it – voila! – these Mint Chocolate Meringues were born.

These meringues are crispy on the outside and light and fluffy on the inside. Bring these to a Christmas or St. Patrick’s Day party, to work, or make them to share with your family and friends. Be prepared to wow the crowd with these gorgeous, delicate and decadent little jewels.

Don’t be intimidated by their upscale appearance, these meringue treats are not difficult to make. As usual, I’ve provided pictured instructions so you can see what everything is supposed to look like. Prep time is less than 10 minutes and other than dipping the meringues in chocolate at the end, the oven does the rest!

Crack the whites of 4 large eggs into a small bowl.

If you don’t have caster sugar (super fine sugar), place regular granulated sugar in a coffee or spice grinder and grind for a couple of minutes until fine.

Place the egg whites in the bowl of a stand mixer with the whisk attached. Absolutely make sure the bowl is totally dry with no trace of grease. Even a smidgen of grease will keep the egg whites from stiffening.

Beat on medium speed just until foamy and add the cream of tartar. Cream of tartar helps stabilize the egg whites so that they will firm up nicely and retain their shape.

After adding the cream of tartar, increase the speed to medium-high and beat until soft peaks form.

While still beating, gradually add the sugar in a steady stream.

Scrape down the sides to get all of the sugar incorporated. Continue to beat until stiff peaks form. The mixture will develop a beautiful satiny appearance.

Add the natural green food coloring, vanilla extract and mint extract. Add however many drops you want until the desired shade is reached.

Beat just until the color is incorporated.

Use a rubber spatula or a large spoon to scoop out the meringue.

Spoon drops of meringue (about 2 inches in diameter) onto a parchment-lined baking sheet, or a very lightly greased nonstick baking sheet. Bake the meringues in the oven preheated to 200F for 2 hours or until no longer sticky. Turn off the oven and leave the meringues in the oven to cool completely.

Remove the cooled meringues from the oven.

Place a double boiler over boiling water and add the chocolate (I ended up using 4 squares instead of three). Melt completely and keep the chocolate heated in the double boiler while you are dipping the meringues so that it doesn’t harden.

Dip the bottoms of the meringues in the chocolate and carefully lay them upside down on wax paper to dry and harden completely. Store the meringues in an airtight container and keep them in a dark place that doesn’t reach extreme temperatures. Will keep up to two weeks.

Mini dark chocolate, blackberry & bay pavlovas

To make the meringue, melt the chocolate in a heatproof bowl over a pan of simmering water, or in quick bursts in the microwave. Allow to cool. Mix together the sugar, cream of tartar and cornflour.

Put the egg whites in a stand mixer or a metal or ceramic bowl. Using an electric whisk, whisk on a low-medium speed for a few mins until stiff peaks form, then slowly start to add in the sugar mixture, 1½ tbsp at a time, whisking between each addition until the sugar has dissolved and is well incorporated into the meringue. Once you have a thick, glossy meringue that holds its shape on the whisk, pour over the melted chocolate and swirl it in so you have a rippled meringue – avoid overmixing to retain the swirl effect.

Heat the oven to 120C/100C fan/gas ½ and use a little of the meringue mix from the whisk to stick some baking parchment to two baking sheets, then dollop on little mounds of meringue, or, if you prefer, make a nest shape by flattening the meringue down with the back of a spoon. Bake the meringues for 1 hr 10 mins until crisp and pulling away from the parchment. Leave to sit in the oven until completely cool.

Meanwhile, weigh out 150g of the blackberries and put in a non-reactive pan (such as stainless steel) with the sugar and bay leaves. Cook over a gentle heat for a few mins, stirring so that the blackberries start to break down into a loose compote and release their juice. Leave the mixture to cool, then stir through the remaining blackberries. Set aside.

Whip the cream until soft peaks form, then fold through the natural yogurt. Swirl through a couple of spoonfuls of the blackberry and bay juices so you have a ripple effect. Add a spoonful of the cream mixture to each meringue and spoon over the blackberries and their juices. Discard the bay leaves. Best eaten on the day of baking.

Mini Pavlovas

These may be mini pavlovas, but there's a big old batch of them, as this recipe comes from a time when my children were little and I would make these for the school summer bake sale. Obviously, you can reduce amounts as needed. Similarly, feel free to use other berries, other fruit. As actually, I have done in the photo you see here. I had some roast rhubarb and a pomegranate to hand and their tartness offered the perfect foil to the richness of the cream and sweetness of the meringue.

Should you care to roast some rhubarb, do check out the Toasted Marshmallow and Rhubarb Cake.

For US cup measures, use the toggle at the top of the ingredients list.

These may be mini pavlovas, but there's a big old batch of them, as this recipe comes from a time when my children were little and I would make these for the school summer bake sale. Obviously, you can reduce amounts as needed. Similarly, feel free to use other berries, other fruit. As actually, I have done in the photo you see here. I had some roast rhubarb and a pomegranate to hand and their tartness offered the perfect foil to the richness of the cream and sweetness of the meringue.

Should you care to roast some rhubarb, do check out the Toasted Marshmallow and Rhubarb Cake.

Chocolate Meringue Kisses

A kiss goes a long way, especially around Valentine's Day, and especially when it's flavored with chocolate. Shaped like the iconic Hershey Kiss, these airy, intensely chocolate meringues are partially coated in a shell of dark chocolate for a double dose of melt-in-your-mouth chocolate bliss.


  • 2 large egg whites
  • 1/4 teaspoon cream of tartar
  • pinch of salt
  • 1/2 cup (99g) Baker's Special Sugar
  • 1/4 cup (21g) unsweetened cocoa, Dutch-process or natural, sifted
  • 2 cups (340g) Valrhona Dark Chocolate or other good-quality dark chocolate, tempered (see below), for dipping


Preheat the oven to 350°F. Line a baking sheet with parchment paper.

In a large bowl, combine the egg whites, cream of tartar, and salt. Whip until soft peaks form.

Gradually add the sugar, whipping until the mixture is stiff and glossy.

Gently fold the sifted cocoa powder into the meringue until evenly incorporated.

Perfect your technique

Meringue rules

Fit a piping bag with a 1/2" or larger round tip and spoon the meringue into the bag.

Position the tip and bag directly over the prepared pan, and pipe the meringues onto the parchment, leaving 1" of space between the meringues.

Place the meringues into the preheated oven, then turn the oven off.

Let the meringues sit in the oven (keep the door closed) overnight, or until the oven is completely cool.

Remove the meringues from the oven.

To temper the chocolate, place 1 1/2 cups (9 ounces) of chocolate in a temperer or in a double boiler and melt until completely smooth.

Remove the melted chocolate from the heat and gradually stir in the remaining 1/2 cup (3 ounces) chocolate.

Keep stirring until the chocolate is fully melted and warm to the touch it should be between 86° and 88°F.

To ensure that the chocolate is in temper, you can dip the tip of a knife into the bowl, and let it sit for 3 to 5 minutes. The chocolate should harden and become shiny.

Dip half of each meringue into the chocolate, allowing the excess chocolate to drip, and return them to the parchment-lined baking sheet to set.

Tips from our Bakers

To learn more about tempering chocolate see our blog post, A basic guide to tempering chocolate.

Baking vegan? A good substitute for the egg whites in this recipe is aquafaba, the liquid drained from a can of chickpeas. Surprisingly, it whips into peaks just like egg whites! Substitute 2 tablespoons aquafaba for each large egg white for specifics on the technique read our blog post, A guide to aquafaba.

  • 3 medium egg whites
  • 50g(2oz) Billington’s Golden Caster Sugar
  • 50g (2oz) Billington’s Light Muscovado Sugar
  • 50g (2oz) Billington’s Dark Muscovado Sugar
  • 200g bar dark chocolate
  • 142ml carton double cream
  • 25ml (1floz) mild olive oil
  • 500g packet strawberries

Preheat the oven to 110ºC / (90ºC fan) / Gas Mark 1. Whisk the egg white in a clean grease-free bowl until stiffly peaking.

Take one third of the egg white and put it into another bowl. Take another third of the egg white and put that into another bowl.

Gradually whisk in the Golden Caster sugar into one bowl of egg white, just 1 tbsp at a time. Slowly whisk the Light Muscovado sugar into another bowl, and whisk the Dark Muscovado sugar into the third bowl.

Line 2 baking sheets with baking parchment. Dollop teaspoon-fulls of the meringue mixture onto the baking sheets. Bake for 1 hour 15 minutes, then turn off the heat and leave in the oven for another 30 minutes.

Put the chocolate, cream and olive oil into a bowl, resting over a pan of simmering water. Heat gently, stirring occasionally until the chocolate mixture is melted and smooth. Pour the chocolate into a little pot and arrange on a serving platter with the meringues and strawberries.

Nutritional Information for the recipe Mini Confetti Meringues

Per Serving Per 100 g / ml
Energy 251 kJ
60 kcal
1583 kJ
378 kcal
Fat 2.29 g 14.30 g
Carbohydrate 9.01 g 56.32 g
Protein 0.98 g 6.14 g

Mini Mint Meringue Bites

Mini Mint Meringue Bites. These can be colorful and minty to the taste, meringues to have as a bite for those teas and coffee.

Starting with whisking your egg whites that were at room temperature. Then slowly adding some castor sugar a little at a time to whisk back to a stiff mixture for meringue piping.

Once the coloring and flavoring has also been added then pipe this into little meringue bites on a baking sheet.

Bake the meringues as per recipe then leave to cool over night. That’s so they don’t crack.

Some amazing tasting mini mint meringue bites to have for kids special treats. Even for the family tea.


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