Chocolate Meringues
Chocolate Meringues is a medium French recipe that serves 12. 80 calories per serving. Recipe by Chef Sylvain - Long live pastry! on YouTube.
Prep: 22 min | Cook: 2 hrs | Total: 2 hrs 37 min
Cost: $3.00 total, $0.25 per serving
Ingredients
- 4 Egg whites (At room temperature)
- 200 g Caster sugar (powdered sugar) (Fine sugar for a smooth meringue)
- 30 g Unsweetened cocoa powder (Sift before incorporating)
Instructions
Prepare the egg whites
Pour the 4 egg whites into the mixer bowl, add a pinch of powdered sugar and start whisking at medium speed.
Time: PT5M
Whisk the egg whites to stiff peaks
When the mixture becomes foamy, increase the speed and whisk until soft peaks form, then gradually incorporate the remaining sugar (200 g) in a stream while continuing to whisk until firm and glossy peaks are achieved.
Time: PT10M
Fold in the cocoa
Remove the whisk, sprinkle the sifted cocoa powder (30 g) over the meringue and gently fold it in using a spatula with folding motions until the colour is uniform.
Time: PT2M
Pipe the meringues
Transfer the meringue into a piping bag fitted with a star tip. On a baking sheet lined with parchment paper, pipe rosettes about 3 cm in diameter, spacing them about 2 cm apart.
Time: PT5M
Low‑temperature baking
Place the sheet in the pre‑heated oven at 80 °C and bake for 2 hours without opening the oven door.
Time: PT2H
Temperature: 80°C
Rest and cooling
Remove the meringues from the oven, let them rest on the sheet for 10 minutes, then transfer them to a rack to cool completely before serving.
Time: PT30M
Nutrition Facts
- Calories
- 80
- Protein
- 1 g
- Carbohydrates
- 20 g
- Fat
- 0.5 g
- Fiber
- 1 g
Dietary info: Gluten‑free, Vegetarian, low-carb, low-calorie, very-low-calorie, low-fat
Allergens: Eggs, Cocoa (risk of cross‑contamination)
Ingredient Substitutions
- Instead of Egg whites: Pasteurized egg whites
- Instead of Caster sugar (powdered sugar): Superfine sugar
- Instead of Unsweetened cocoa powder: Dutch unsweetened cocoa
Equipment Needed
- Mixer bowl
- Mixer whisk (or electric whisk)
- Silicone spatula
- Piping bag with star tip
- Stainless steel baking sheet
- Parchment paper (greaseproof sheet)
- Oven
- Cooling rack (optional)
Critical Steps — Do Not Skip
- Whisk the egg whites to stiff, glossy peaks.
- Incorporate the sugar gradually to avoid destabilising the meringue.
- Fold in the cocoa without breaking the air bubbles.
- Bake at 80 °C for 2 hours without opening the oven.
Chef Tips from the Video
- Sift the cocoa to avoid lumps.
- Use high‑quality parchment paper to prevent the meringues from sticking.
- For a decorative effect, lightly dust with powdered sugar before baking.
Troubleshooting
The whites do not form stiff peaks.
Ensure the whites are at room temperature, the bowl and whisk are perfectly clean and free of any fat, and add the sugar gradually.
The meringue collapses after adding the cocoa.
Fold the cocoa in several small additions with a spatula using folding motions, avoiding over‑mixing.
The meringues are sticky or soft after baking.
Check that the oven is correctly set to 80 °C and allow the full 2‑hour bake; let them cool completely before handling.
Storage
Refrigerator: Store in an airtight container for 5 days.
Freezer: Wrap individually and freeze for up to 1 month.
Room temperature: Keep away from moisture, up to 2 days maximum.
Make-Ahead Tips
- Meringues can be prepared the day before and stored in an airtight container.
- For an even crunchier texture, let the meringues air‑dry for 1 hour before baking.
Last updated: September 6, 2026
