Baking and desserts · French-inspired
Chocolate Almond Meringues
Crisp-chewy chocolate meringues folded with toasted almonds and dark chocolate, naturally gluten-free.
Jump to recipe20 min prep · 75 min cook
Before you start
- Keep every bowl and whisk free of grease, which prevents egg whites from whipping properly.
- Humid weather can make meringues sticky; dry them 10 minutes longer if needed.
Complete recipe
Chocolate Almond Meringues
18 servings
Ingredients
- 3 large egg whites, room temperature
- 1/4 teaspoon cream of tartar
- Pinch of fine salt
- 3/4 cup superfine sugar
- 2 tablespoons unsweetened cocoa powder, sifted
- 1/2 teaspoon vanilla extract
- 1/2 cup toasted sliced almonds
- 3 ounces dark chocolate, finely chopped
Step-by-step instructions
- Heat the oven to 225°F and line two sheets with parchment.
- Beat egg whites, cream of tartar, and salt to soft peaks. Add sugar 1 tablespoon at a time, beating until glossy stiff peaks form and the sugar feels dissolved.
- Fold in sifted cocoa, vanilla, almonds, and chopped chocolate with a wide spatula, leaving a few pale streaks for a marbled look.
- Spoon 2-tablespoon mounds onto the sheets. Bake for 65 to 75 minutes, until dry outside and easily lifted from parchment.
- Turn off the oven, prop the door open slightly, and cool the meringues inside for 1 hour.
Tips for the best results
- Keep every bowl and whisk free of grease, which prevents egg whites from whipping properly.
- Humid weather can make meringues sticky; dry them 10 minutes longer if needed.
Make ahead, storage, and leftovers
Keep airtight at room temperature for up to 5 days. Do not refrigerate, because moisture softens them.
Frequently asked questions
How do I know the sugar dissolved?
Rub a little meringue between two fingers; it should feel smooth rather than gritty.
Can I omit the nuts?
Yes. Replace almonds with an additional 2 ounces chopped chocolate or cocoa nibs.