These chocolate meringues make a great dessert paired simply with berries and vanilla ice cream. Chewy and very chocolatey, they make a wonderful alternative to traditional white meringues.
Flavoured meringues were something I had wanted to try for ages. I don’t know why, but whenever I see flavoured, colourful meringues in the shops they just look so appealing; and none more so than chocolate meringues. At this time of year when berries are popping up everywhere, light, chocolatey desserts are the perfect accompaniment. So I thought I’d give them a try!
Having had lots of busy weekends one after the other, these were great to make as a quick dessert as once the meringues were done, it only needed some fruit and ice cream on the side. They also keep really well in an air tight container for 4 – 5 days, making them perfect to bake in advance and have ready when needed.
I’ll be honest and say they are a bit trickier than a normal meringue – only because you have to be really gentle folding in the chocolate and cocoa powder. But if you can handle standard meringue, you will be absolutely fine with these. Whereas normal white meringues can become very crunchy, crack easily and taste mostly of lightly caramelised sugar, these are the opposite – wonderfully chewy, more sturdy in texture and with chocolate chips studded throughout they’re full of flavour.
If you’re feeling fancy, you could make a quick raspberry sauce to pour on top – or use my raspberry curd recipe which I will be posting soon. They’re great without it, but the sauce does add an extra bit of zing to compliment the sweet chocolate meringue.
Makes 10 generously sized meringues. Takes 25 minutes plus baking and cooling time.
- 20g chocolate chips
- 2 eggs
- 100g caster sugar
- 2 tsp cocoa powder
- 50g raspberries
- 1 tsp caster sugar
- Dairy free vanilla ice cream
- Preheat the oven to 140 degrees, and line 2 large baking trays with grease proof paper.
- Chop the chocolate chips up – at least so each chocolate chip is in half.
- In a clean bowl and using a clean whisk, whisk the egg whites until they form stiff peaks. Keep whisking and add the sugar 1 heaped tsp at a time, until fully incorporated and you have a very stiff, shiny meringue.
- Very lightly fold in the chopped chocolate chips and cocoa powder – don’t worry if it is not all incorporated.
- Dot large spoon-fulls of the meringue onto the grease proof paper, working quickly so the meringue doesn’t loose too much air.
- Bake for 50 minutes – 1 hour, until golden and crisp.
- Leave to cool in the oven with the heat turned off, and door left ajar.
- Optional: Make the raspberry sauce. In a pot on a medium heat, warm through the raspberries and sugar until the sugar has melted and the raspberries have broken down.
- Strain into a bowl and leave to cool.
- Serve a meringue with a scoop of ice cream, fresh berries and raspberry sauce.
- Store in an airtight jar for 4 – 5 days.