Chewy Chocolate Meringues

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Crunchy on the outside and chewy on the inner, these meringues are not technically meringues as they have more than just sugar and egg white but I assure you they are delicious.    The vinegar, boiling water and cornflour help to stabilise the mixture so therefore they are not as temperamental as meringues can sometimes be.

Yield: Makes 18 meringues


  • 3 size 7 egg whites
  • 3/4 cup caster sugar
  • 1 teaspoon cornflour
  • 1 teaspoon cocoa
  • 1/2 teaspoon white vinegar
  • 2 teapoons boiling water
  • 50g quality dark chocolate, chopped


Preheat oven to 110 C. Whisk the egg whites until foamy and with the motor running pour in the combined sugar, cocoa, cornflour and then vinegar and boiling water.  Beat for 10 minutes until meringue is thick and glossy.  Using a metal spoon fold through the chocolate taking care not to over mix.
Place large spoonfuls of mixture on a baking paper lined tray and bake for 1 hour or longer, until meringues feel firm and almost hollow when tapped.  Place a wooden spoon in the oven door and turn the oven off.  Leave the meringues in the oven for 30 minutes or longer before removing.
These meringues should be chewy on the inside and crisp on the outside.
Serve with berries and cream.

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33 thoughts on “Chewy Chocolate Meringues

  1. These look very nice but personally i think 10mins beating time is too long. My mixture was quite soft and runny by the time the beating was finished which is a shame as it would have been thicker if i had turned off sooner – thats using the correct amount of ingreds and chopped chocolate, not melted.
    Hope they turn out ok! Theyre in the oven now. Will be gutted if theyre not – the recipe looks good and waste of ingreds!

  2. Unfortunately these didn’t work for me. Flat and soggy. I wonder if caster sugar mixture should have been beaten 1 T at a time and the oven temperature a bit higher ? Shame.

    • Hi Annie, so sorry to hear about your meringues. I make this exact recipe regularly without any problem. Just checking that your chocolate was chopped and not melted? If fat combines with the egg white it will cause the meringues to go flat. Chopped chocolate is fine as it stays in its chunks.

  3. Lovely meringues – marshmallowy inside (barely chewy), and the chocolate a surprise for others. I would make again. (I realised after they came out of the oven that I hadn’t added vinegar & boiling water so perhaps that was why they weren’t so chewy.)

    • Hi Ruth, it doesn’t matter which end of the spoon but it is but it is just something to wedge the door open a little to allow some air to escape and the oven to cool quicker than it would with the door completely closed but slower than if you had the door ajar – make sense?

  4. looks very yummy just wondering could i put the mix into a cake tin and make a pavola instead thinking of using it for a very yummy birthday cake :)

  5. Hi Helen I made them in the weekend. They were delicious but I think I needed to cook them a little longer. First time I have used this oven. They were a bit wet but still very popular with my guests. I have done a blog on the lunch ( and have guided people to your link for the recipe

    • Hi Heidi,
      to make raspberry meringues you can fold through freeze dried raspberries or rasperry powder. To get a crisp meringue you cannot add fresh fruit as it will make the meringue soft.

  6. Sound fabulous and will do a trial run for myself and if I am clever enough, will make a few batches for my daughter’s 50th birthday next weekend. Thanks so much for the recipe.