Chewy Chocolate Meringues

By • April 10, 2012 23 Comments

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Author Notes: Deliciously simple, these cookies stay soft in the center under a crisp shell. They're gluten free, with only three ingredients!Riki Shore

Makes 3 dozen

  • 1 cup egg whites
  • 2 cups sugar
  • 1 cup dark chocolate chips
  1. Preheat the oven to 275 degrees. Line two baking sheets with parchment paper.
  2. Place the egg whites and sugar in a medium saucepan over medium-low heat. Cook, stirring, until the sugar melts.
  3. Place the warm egg white and sugar mixture in the bowl of a stand mixer and beat on high until the whites are stiff and glossy, about 5 – 10 minutes.
  4. Add the chocolate chips and mix on medium until incorporated.
  5. Scoop large spoonfuls onto the prepared baking sheets. These cookies won’t spread, but you want to keep an inch between them on the sheet. They will look like fluffy clouds, and will retain this shape during baking.
  6. Bake in the oven for about 45 minutes, rotating the sheets halfway through, until they are hard on the outside and soft in the center. The best way to test is to break one in half and make sure it’s cooked through, but still soft.
  7. Allow to cool completely on the baking sheet before removing them carefully with your hands. Store in an airtight container up to 4 days.

More Great Recipes: Chocolate|Cookies|Desserts

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Comments (23) Questions (3)


4 months ago Fiona McFarlane

Hi, is it safe to half this recipe? We're only two people here.


4 months ago Riki Shore

That should be fine - good luck!


5 months ago Sweet Goose

I made these last night and not sure what happened... 275 and kept them in for closer to 50 min because they were not drying. They got lightly browned and tasted amazing but were closer to a marshmallow than a meringue. We have laying hens, large to extra large eggs, but i meadured the whites, and stopped at a cup. Which incidentally was 9 eggs.


8 months ago Natasha Chavkin

If you want to make it into a pavlova so a big disk how long do you bake it for?


8 months ago Riki Shore

Sorry, I have no idea about that one as I've never made a pavlova. Experiment with some longer baking times, and best of luck!


8 months ago Lu

Pavlova is done a bit differently - you need to add some acid (e.g. lemon juice or white vinegar) and a bit of cornstarch as they keep your middle nice and chewy. I've had success by using 250 grams of sugar, 4 egg whites, 1 teaspoon of cornstarch and 1 teaspoon of white vinegar (you simply whisk in the last two at the very end). I bake at 150C for 1 hour and then leave to cool completely in the oven.


over 1 year ago kelly

Just made these for Passover. Amazing!! Used good quality chocolate.


over 1 year ago Kimberly Heckenast Wedel

Can these be made with a sugar substitute like stevia?


over 1 year ago Riki Shore

I've never cooked with stevia so I can't answer. Maybe another reader can chime in? Or you can play with the recipe and let us know how it goes?!


about 1 year ago hotlikeginger

Kimberly (if this is still a question) I would try xylitol. It looks, tastes, and cooks exactly like sugar - it actually is sugar, just from hardwood rather than cane or beets, with a much lower glycemic index. Doesn't have the "whangy" aftertaste you get from stevia either.


about 2 years ago sonyasonya

Approximately how many eggs are required for 1 cup of whites?


about 2 years ago Gaye Roberts

I was wondering as well,OR is it the obvious,fill your measuring cup until it shows 1 cup?


about 2 years ago Riki Shore

Hi, Sorry for the delay! I usually crack enough eggs and measure out 1 liquid cup of the whites. Just guessing, you'll need about 6 eggs. Hope this helps!


about 2 years ago Gaye Roberts

thanks Riki,that helps a lot :)


about 2 years ago Tsany

If you prefer, instead of chocolate chips, place 1 tsp. of the whipped mix, top with 1/2 pecan, add another tsp. of the mix on top. Bake the same way


over 2 years ago Noelle Low

Hi, can I reduce the sugar to 1 cup or lesser instead? I am going for a low sugar diet! Thanks!


over 2 years ago Riki Shore

Hi Noelle, yes, you can reduce the sugar, but without other ingredients, the meringues will lose flavor quickly. If you're not opposed to it, you could add some pistachios and dried cherries to pump up the flavor. Good luck!


over 2 years ago Noelle Low

awesome! thank you!


over 2 years ago mensaque

I saved it even before reading it...sooooo gooood!


over 2 years ago the homemade goodness

Such a great and easy recipe. I shared it on my blog http://thehomemadegoodness...


over 2 years ago Brooklyn Salt

I can't wait to make these this weekend!


about 3 years ago fromage

These are delicious and so easy! Made them last week for the first time and was so inspired that I'm trying a variation... For the luau-themed dinner party tonight, I subbed shredded coconut for the chocolate - we'll see! Thanks for such a tasty and simple (and impressive!) recipe!


about 3 years ago Tifa

Do the chocolate chips melt into the meringue before or during baking?