Double chocolate almond meringues

I whipped these up a while ago when I found myself sitting with a few extra egg whites leftover from a batch of fresh pasta I had made. The perfect excuse to make meringues! Not just any meringues, no no… but an extra special version with dark chocolate and crunchy almonds. They were so delicious that I have made them several times since.

I absolutely love making these and was thrilled with the way they turned out when I first tried them. Biting through the cripsy outer shell you will find a soft, chocolatey centre loaded with dark chocolate and crunchy nutty chunks. The flavour is just divine – the dark chocolate offsets the sweetness and combined with the almonds transforms an ordinary meringue into something truly decadent.

If you have never made meringues before (or if you have) please do give these a try. They don’t take too much effort and are really amazing! Serve them as is for tea or an indulgent sweet snack, or dress them up with vanilla bean ice cream or cream for a sublime dessert.

Cook’s note: When making meringues I work with a basic recipe of 50g castor sugar per egg white. If you find yourself sitting with more or less than three whites then that is a good guide to use! i.e. 2 egg whites = 100g castor sugar, 4 egg whites = 200g castor sugar, etc.
You can also omit the chocolate and nuts and make plain meringues using the egg whites, sugar and vanilla extract.
Chocolate meringues



  • Servings: Makes 9 large meringues
  • Print

  • 3 large egg whites, room temperature
  • 150g castor sugar
  • ¼ tsp vanilla extract
  • 50g dark chocolate, finely chopped
  • 50g raw almonds, coarsely chopped
  • 1 tbsp cocoa

1.) Preheat your oven to 120°C and line a baking tray with baking paper.

2.) Use an electric beater to whisk the egg whites to soft peak stage.

3.) Gradually add the castor sugar one tablespoon at a time while whisking until all of the sugar has dissolved and you have a thick, glossy mixture. Whisk in the vanilla extract.

4.) Add the chopped chocolate and almonds to the bowl. Use a metal spoon to gently fold these into the meringue.

5.) Sift the cocoa over the meringue mix. Fold the cocoa into the meringue, but not completely, so that you get a streaky effect.

6.) Drop heaped tablespoonfuls of the meringue onto your prepared tray. Bake the meringues for 1 hour or until firm. Turn the oven off but keep the door closed and leave the meringues to dry out for a further hour.

7.) Allow the meringues to cool completely before piling onto a plate and serving with ice cream or freshly whipped cream.


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