Mini Chocolate Meringues with Crème de Cacao Blanc
I often find myself with two leftover egg whites after baking something indulgent — like my rich dark chocolate mousse. While I could stash them away in the freezer for future friands or macarons, I rarely have the patience.
Instead, I whip them up into these Mini Chocolate Meringues — sweet little clouds of joy that vanish faster than they cool.
They take hardly any effort, and yet they look (and taste) like something straight out of a patisserie window. My kids absolutely adore them, as proven by the inevitable chocolate smudges on their cheeks — the true mark of meringue happiness.
But don’t let their small size fool you — these aren’t just for kids. Their marbled chocolate swirl and crisp, airy texture make them perfect for high tea, elegant picnics, or a show-stopping dessert platter. They’re delicate, dazzling, and beautifully simple.
I like to pipe them into little peaks, creating that signature swirl on top, and when I have leftover Crème de Cacao Blanc from my mousse recipe, I sandwich two together for an extra decadent finish. The result? Petite, melt-in-your-mouth morsels that are as beautiful as they are delicious.
Why You’ll Love These Mini Meringues
- Effortless and Elegant – Whip, pipe, and bake. That’s it. Minimal effort for maximum reward.
- Chocolate Marbling Magic – The marbled mix of cocoa and vanilla meringue creates a gorgeous pattern and subtle chocolate depth.
- Perfect for Leftovers – Got a few egg whites hanging around? This recipe puts them to the best use possible.
- Kid & Crowd Approved – Bite-sized, mess-free, and perfect for parties or sweet tables.
- Gluten-Free Goodness – Naturally gluten-free, so everyone can enjoy them.
There’s something magical about recipes like this — the kind that come together from almost nothing and yet bring so much delight.
These Mini Chocolate Meringues prove that even the simplest ingredients can create something elegant and memorable. Light as air, delicately sweet, and marbled with cocoa, they’re the kind of treat that disappears the moment you serve them.
I love how versatile they are too. You can dress them up for a special occasion, sandwich them with cream or ganache for an elegant dessert, or simply enjoy them with your afternoon coffee. They’re gluten-free, kid-approved, and irresistibly photogenic, making them perfect for every baker’s repertoire.
Every batch feels like a little celebration — a reminder that baking doesn’t always have to be complicated to be beautiful. I hope you enjoy making these as much as we do, and if you try them out, I’d love to hear how they turned out! Tag your creations or share your favourite flavour twists — perhaps peppermint, espresso, or hazelnut?
However you serve them, these meringues are sure to bring smiles — one sweet, airy bite at a time
What is Meringue
Meringue is a light, airy dessert made primarily from whipped egg whites and sugar, sometimes with an acid like lemon juice or cream of tartar to stabilize it.
When the egg whites are beaten, they trap air and expand, creating a fluffy foam. Adding sugar helps strengthen and sweeten the mixture. Once whipped to stiff peaks, meringue can be used in many ways — baked into crisp cookies, piped onto pies, or folded into mousses and cakes for extra lightness.
There are three main types of meringue:
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French Meringue – The simplest type, made by whisking sugar directly into raw egg whites. It’s light and perfect for cookies or pavlovas.
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Swiss Meringue – Made by gently heating egg whites and sugar over a double boiler before whipping. It’s smoother and more stable — great for buttercreams and toppings.
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Italian Meringue – Made by pouring hot sugar syrup into whipped egg whites. It’s glossy, stable, and ideal for frostings or baked Alaska.
In this Mini Chocolate Meringue recipe, you’re making a version of a French meringue, baked low and slow until crisp.
Mini Chocolate Meringues
Course: Dessert | Prep Time: 10 mins | Cook Time: 40–60 mins | Servings: 20 mini meringues
Ingredients
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2 egg whites
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½ cup caster sugar
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1 tsp lemon juice
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2 tbsp unsweetened cocoa powder
Instructions
Preheat & Prepare
Preheat your oven to 100°C (fan-forced). Line a baking tray with silicone paper and prepare a piping bag with a round nozzle.
Whip the Egg Whites
In the bowl of an electric mixer, beat egg whites on medium speed until firm peaks form.
Add Sugar & Lemon
Gradually add the caster sugar while mixing, then add the lemon juice. Beat on high speed until the mixture is glossy and forms stiff peaks.
Create the Marble Effect
Remove half of the meringue and set aside. To the remaining meringue, sift in the cocoa powder and fold gently to combine. Return the plain meringue and swirl them together lightly to marble.
Pipe & Bake
Spoon into the piping bag and pipe 3cm rounds, pulling up at the end to form peaks.
Bake for 40–60 minutes, depending on desired texture:
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40 minutes → soft center
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60 minutes → crisp all the way through
Cool & Serve
Allow to cool fully before removing from the tray. For an extra treat, sandwich pairs together with Crème de Cacao Blanc.
Tips & Variations
- Uniform Size: Trace circles on parchment for even meringues.
- Go Big: Make larger meringues and bake for 1–2 hours.
- Flavor Boost: Add a pinch of espresso powder for a mocha twist or a drop of peppermint extract for a festive flair.
- Color Play: Fold in a few drops of natural food coloring for colorful swirls.
Serving & Storage
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Serving: Perfect with tea, coffee, or as a sweet ending to brunch. They also look gorgeous on dessert platters.
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Storage: Keep in an airtight container for up to 1 week. Avoid humidity, which softens meringues.
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Freezing: Store baked meringues in airtight containers, layered with parchment, for up to 3 months.
FAQ
Q: Can I use pre-separated egg whites from a carton?
A: Yes, but fresh egg whites whip better and give a more stable structure.
Q: Why did my meringues crack?
A: Oven too hot! Low and slow is the key to perfect meringues.
Q: Can I skip the cocoa?
A: Absolutely — just enjoy classic vanilla meringues or flavor them with citrus zest.
Q: How do I make them chewier inside?
A: Reduce baking time slightly (around 35–40 minutes).
Mini Chocolate meringue
Ingredients
- 2 egg whites
- 1/2 cup caster sugar
- 1 tsp lemon juice
- 2 tbsp unsweetened cocoa powder
- creme de cacao blanc recipe
Instructions
- Oven preheated to 100C. Line a baking tray with silicone paper. Have a piping bag with round nozzle ready.
- In the bowl of the electric mixer place the egg whites and set speed to medium. Mix until the egg whites are firm.
- Slowly start adding the caster sugar in whilst still mixing. Once the sugar is combined add the lemon juice, turn up the speed and mix until stiff peaks. (the stiffer the better)
- Once the mix is at the right consistency remove half of the meringue mix. In the remaining meringue scatter over the cocoa powder and fold until just combined. Try to retain as much air as possible. Add the un cocoa meringue mix back into the chocolate meringue mix and marble through each other a little.
- Spoon into the piping bag and pipe out to 3cm rounds, lifting up at the finish to create the peaks.
- Place into the center of the oven and bake for 40-60 minutes depending how you like your meringue. For a meringue with a soft center bake the least, for a firm meringue bake the longest.
Notes
- Drawing circles on the back of your silicone paper means you will have uniformity with the meringues.
- This recipe can also make big meringues. Simply spoon big blobs and cook for 1-2 hours.
Recipes that use 2 egg yolks
Choc mint and baby pea ice cream
Choc cherry ice cream
Little raspberry cheese cakes
Chocolate Mousse with Creme de Cacao Blanc
Chocolate Mousse Brownie Stack
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Did You Make This Recipe?
I’d love to see your version of these Mini Chocolate Meringue Kisses!
Tag @thekrookedspoon on Instagram and use #thekrookedspoon so I can share your creation.
