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    Chocolate Meringue

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    Chocolate Meringue

    Make the most of eggs even if you are trying to cut down on fat. The whites are very versatile - they are low in fat and can be used to make desserts such as this meringue.

    • Preparation time: 25 minutes
    • Cooking time: 2 hours, plus cooling time
    • Total time: 4 hours 25 minutes 60 minutes 60 minutes 60 minutes 60 minutes 25 minutes

    Serves: 8


    • Whites from 4 Waitrose Free Range Medium Eggs
    • 200g caster sugar
    • 20g cocoa powder, sieved
    • 2 tsp cider or white wine vinegar
    • 1 tsp cornflour
    • 75g Lindt Excellence 70% Cocoa Dark Chocolate, broken into pieces
    • 1 tbsp icing sugar, sieved, plus extra for dusting
    • ½ x 500g tub Waitrose Virtually Fat Free Natural Fromage Frais
    • 200g raspberries


    1. Preheat the oven to 140°C, gas mark 1. Line a baking sheet with non-stick baking parchment. Whisk the egg whites until stiff but not dry. Mix together the caster sugar and cocoa powder then whisk, a tablespoon at a time, into the egg whites. Whisk until the mixture is thick and glossy then fold in the vinegar and cornflour.
    2. Spoon the mixture onto the baking sheet and spread with the back of a spoon to form a circle about 23-25cm in diameter. Bake for about 2 hours or until the meringue is firm and crisp, then allow to cool in the oven for about 2 hours, or until cold.
    3. To make the filling, melt the chocolate in a bowl over a pan of hot water. When almost melted, remove from the heat, stir very gently and allow to cool slightly. Beat the icing sugar into the fromage frais and gradually stir in the melted chocolate. Remove the meringue from the baking parchment and place on a serving plate. Spoon the chocolate filling over the meringue, scatter with raspberries and dust with icing sugar.

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    Cook's tips

    The spare yolks can be frozen in an air-tight container and kept for a month. Defrost in the fridge for at least 2 hours before use. Use them to make fresh custard or crème brûlée.


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