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    Chocolate and Pecan Meringues

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    Chocolate and Pecan Meringues

    These are a twist on the classic 'meringue kisses'. They are still dipped in chocolate but there is no need for a piping bag as they are simply spooned out then scattered with nuts. Once baked, they have a delicious, chewy marshmallow centre.

    • Vegetarian
    • Preparation time: 20 minutes
    • Cooking time: about 45 minutes
    • Total time: about 1 hour and 5 minutes, plus cooling overnight

    Makes: 10


    • 6 egg whites
    • 1 tsp cornflour
    • 1 tsp white wine vinegar
    • 250g golden caster sugar
    • 100g pack Waitrose Pecan Nuts, roughly chopped
    • 200g Waitrose Continental Plain Chocolate, broken into pieces


    1. Preheat the oven to 150°C, gas mark 2. Line 2 baking sheets with baking parchment.
    2. In a large bowl, whisk the egg whites with an electric handwhisk for 3-4 minutes, or until stiff peaks form. Blend the cornflour and vinegar in a small bowl to form a paste, then whisk into the egg whites. Gradually whisk in the sugar, a spoonful at a time, and continue to whisk for a further minute until the mixture is glossy.
    3. Using a large spoon, dollop the mixture on to the baking sheets to form 10 large meringues, leaving some space between them. Scatter with nuts.
    4. Place in the oven, reduce the temperature to 120°C, gas mark 1 and bake for 35-40 minutes until firm to the touch. Turn off the oven and leave the meringues in the warm oven to cool slowly overnight.
    5. The next day, place the chocolate in a large heatproof bowl over a pan of barely simmering water for 5-6 minutes until melted, taking care not to let the bowl touch the water.
    6. Carefully dip the base and/or some of the side of each meringue into the chocolate, then place on a sheet of baking parchment and leave in a cool place for about 1 hour until the chocolate has set. These will keep in an airtight container in a cool place for 1-2 days.

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    Use macadamia nuts and drizzle with white chocolate for a different look and flavour.


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