These Double Chocolate Meringues are a dreamy blend of crisp, airy texture and rich, indulgent flavor. Each bite delivers a delicate crunch that melts into a luscious chocolatey finish, making them impossible to resist. With just 20 minutes of prep and an hour in the oven, these cookies are surprisingly simple yet utterly impressive. Perfect for satisfying your sweet tooth without feeling heavy, they’re a guilt-free treat you’ll want to share—or keep all to yourself.
After cooling for two hours, these meringues develop a satisfyingly light and chewy center, balanced by their glossy, crackly exterior. The double dose of chocolate—both in the batter and as a drizzle—creates a decadent experience that feels luxurious yet effortless. Whether you’re hosting a gathering or enjoying a quiet moment, these cookies are a delightful way to elevate any occasion. Plus, at just 47 calories per cookie, you can savor every bite without hesitation.
What You’ll Need for Double Chocolate Meringues
- 4 large egg whites (room temperature, for better volume)
- ½ teaspoon cream of tartar (stabilizes the meringue)
- ⅛ teaspoon table salt
- 1 cup (200 g) granulated sugar (added gradually for smooth meringue)
- 1 teaspoon vanilla extract (for flavor)
- ⅓ cup (35 g) natural cocoa powder (sift after measuring for a smooth texture)
- 1 cup (170 g) semisweet or dark chocolate chips (or 6 oz finely chopped chocolate bar for dipping)
How to Make Double Chocolate Meringues
- Preheat oven to 225°F (105°C) and line a large baking sheet with parchment paper. Set aside.
- In a clean, dry large mixing bowl (or stand mixer bowl), combine egg whites, cream of tartar, and salt. Use a whisk attachment or electric mixer to beat on medium-low speed until foamy (30-60 seconds).
- Increase speed to high and gradually add sugar, about 1 tablespoon at a time, stirring for 20 seconds after each addition. Continue beating until the meringue is thick, shiny, and forms stiff peaks. (Test by rubbing a bit between your fingers—it should feel smooth, not gritty.)
- Gently fold in vanilla extract and cocoa powder using a spatula until fully incorporated and the batter is uniform.
- Fit a large piping bag with a large tip (e.g., Ateco 846) and transfer the meringue into the bag. Pipe 1 ½” (4 cm) swirls onto the prepared baking sheet, spacing them close together (they won’t spread).
- Bake on the center rack for 1 hour. Turn off the oven but do not open the door. Let the cookies cool completely in the oven (1-2 hours).
- Once cooled, melt the chocolate chips in a microwave-safe bowl in 20-second intervals, stirring well between each, until smooth.
- Dip each meringue halfway into the melted chocolate, then place on a wax paper-lined baking sheet to let the chocolate harden before serving.
Perfect Pairings: Serving Suggestions
These Double Chocolate Meringues are a delightful treat on their own, but they can be elevated with a few simple pairings. Serve them alongside a cup of espresso or a glass of cold milk for a classic combination. For a more indulgent experience, pair them with a scoop of vanilla ice cream or a drizzle of raspberry sauce.
Keep Them Fresh: Storage Tips
To maintain their crisp texture, store the meringues in an airtight container at room temperature for up to 5 days. Avoid storing them in the fridge, as moisture can cause them to soften. If you’ve dipped them in chocolate, place a sheet of wax paper between layers to prevent sticking.
Mix It Up: Recipe Variations
Feel free to get creative with this recipe! Swap the cocoa powder for matcha powder for a green tea twist, or add a sprinkle of sea salt on top of the chocolate dip for a sweet-and-salty contrast. You can also experiment with different types of chocolate, like white chocolate or milk chocolate, for a unique flavor profile.
Time-Saving Tips for Busy Bakers
If you’re short on time, prepare the meringue batter the night before and store it in the fridge. When ready to bake, simply pipe and bake as directed. Additionally, use a pre-measured sugar dispenser to speed up the process of adding sugar to the egg whites.
Essential Equipment Guidance
To ensure success, use a stand mixer or a hand mixer with a whisk attachment for the meringue. A piping bag with a large tip (like Ateco 846) will help create uniform swirls. Don’t forget a silicone baking mat or parchment paper to prevent sticking and make cleanup a breeze.
Double Chocolate Meringues
Ingredients
- 4 large egg whites room temperature
- ½ teaspoon cream of tartar
- ⅛ teaspoon table salt
- 1 cup granulated sugar (200 g)
- 1 teaspoon vanilla extract
- ⅓ cup natural cocoa powder sift after measuring (35 g)
- 1 cup semisweet or dark chocolate chips or couverture chocolate (170 g) or 6 oz finely chopped chocolate bar
Instructions
- Preheat oven to 225F (105C) and line a large baking sheet with parchment paper. Set aside.
- In a clean, dry large mixing bowl (use the bowl of a stand mixer if you have one), combine the egg whites, cream of tartar and salt and use the whisk attachment of your stand mixer or an electric mixer to stir on medium-low speed until foamy (about 30-60 seconds).
- Increase mixer speed to high and gradually add sugar, about 1 Tablespoon at a time, stirring for about 20 seconds after each addition.
- Continue to stir on high speed until meringue is thick, shiny, and has increased substantially in volume and you’ve reached stiff peaks. Sugar should also have dissolved (test this by rubbing a small bit of the mixture between your fingers, if it feels gritty, the sugar isn’t dissolved).
- Add vanilla extract and cocoa powder and, using a spatula, gently fold into the meringue until well incorporated and batter is uniform.
- Fit a large disposable piping bag with a large tip (I used an Ateco 846 tip and piped into 1 ½” (4cm) swirls) and transfer meringue into prepared piping bag and pipe onto prepared cookie sheet. The meringue cookies won’t spread and so can be piped close together, and you will want to bake all of the cookies at the same time, so make sure you leave enough space.
- Transfer to center rack of 225F (105C) oven and bake for 1 hour, then turn off the oven but do not open the oven door. Leave the oven door closed and allow cookies to cool completely in the oven (1-2 hours) before removing.
- Once cookies have cooled completely, place chocolate chips in a small microwave-safe bowl and melt in 20-second intervals (stirring well in between) until chocolate is completely melted.
- Once chocolate has melted, dip meringues halfway into chocolate, remove, and return to a wax paper lined baking sheet for chocolate to harden before enjoying.