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Chocolate Meringues

  • 6
Chocolate Meringues

Try these meringues with Raspberries in merlot and Cherry coconut ice cream (Christmas raspberry stack recipe).


  • 3 egg whites
  • 1¼ cups icing sugar, sifted
  • 1½ Tbsp cocoa
  • ¼ cup flaked almonds


  1. Place the egg whites and half the icing sugar into a clean bowl and beat on high speed for about 4-5 minutes until the mixture is thick and glossy.
  2. Add the remaining icing sugar and continue beating until the mixture is very thick and has a strong sheen. Beat in the cocoa.
  3. Spread about 2 tablespoonfuls of mixture into 18 x 7cm rounds onto baking paper lined baking slides. Sprinkle one third of the meringues with flaked almonds.
  4. Cook at 120°C for 1½ hours or until well dried out. They should be just off white in colour. Cool on the trays until cold and then store in an airtight container.
  5. Serve 3 meringue discs layered with Cherry Ripe Ice Cream, Raspberries in Merlot and a little whipped cream, topped with an almond meringue disc.

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