• 18 Ratings


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 175 degrees. Line several baking sheets with Silpats or parchment paper, and set aside.

  • In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites on medium speed until they form soft peaks. Sprinkle a few spoonfuls of superfine sugar over the beaten egg whites, and whisk in on low speed to combine.

  • Increase speed of mixer, and continue adding superfine sugar a spoonful at a time, whisking constantly, until all has been incorporated and mixture is firm enough to hold stiff and glossy peaks. Fold in the chocolate chips.

  • Pipe or spoon small mounds of meringue mixture onto baking sheets, spacing mounds about 1 inch apart. Bake meringues until completely dry to the touch, about 3 hours.

  • Transfer sheets to a wire rack to cool completely. Store in an airtight container for up to 3 days. Before serving, dust meringues with confectioners' sugar and cocoa powder.


18 Ratings
  • 5 star values: 3
  • 4 star values: 10
  • 3 star values: 3
  • 2 star values: 2
  • 1 star values: 0