Choco Meringue

Choco Meringue

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Course Dessert
Cuisine Irish
Servings 4


  • 3 large egg whites about 100g in total
  • 200 g caster sugar
  • 100 g chocolate melted, plus extra to decorate
  • 300 ml cream whipped
  • 200 g raspberries
  • 1 tbsp Cocoa powder To decorate - optional


  • Preheat the oven to 120°C. Line a baking tray with non-stick baking (parchment) paper.
  • Place the egg whites into a spotlessly clean bowl and whisk on full speed until they form stiff peaks.
  • Reduce the speed of the mixer and add the sugar a little at a time, beating thoroughly. When all the sugar has been incorporated and the mixture is glossy and stays put.
  • Remove from the mixer and fold in the melted chocolate leaving swirls in to flavour the meringue.
  • Spoon 8 meringues shaped into quenelles or various forms on to the prepared baking sheet, making sure they do not touch one another.
  • Bake for 25–30 minutes, or longer, depending on the size of the meringues, until firm to the touch but still soft in the middle. I normally leave mine to cool in the oven with the door ajar.
  • Carefully lift the meringues off the paper and keep aside to cool for 1 hour or so.
  • Build the sandwich by sticking 2 meringues with whipped cream, a few raspberries and a drizzle of extra melted chocolate or cocoa powder if desired.
  • Enjoy .
Keyword Dessert, Kevin Dundon, Meringue

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