Dark Chocolate Meringue Drops

January/February 2007

Your rating: None Average: 3.7 (50 votes)

These meringue cookies have a puffy, fragile exterior and a moist, soft interior. They deliver an enticingly bold, knock-your-socks-off bittersweet chocolate experience.

"Great cookie! I'd recommend reversing the second and third steps to make the prep less hectic. "
Dark Chocolate Meringue Drops

13 Reviews for Dark Chocolate Meringue Drops

Melted & chopped chocolate ruins meringue?

I have tried to make these twice, and as soon as I add the chocolate (I used a Ghirardelli semi-sweet baking bar) the meringue just liquefies and cannot be rescued. I'm curious to know EXACTLY what kind of chocolate others are using to make this work?

I have made these successfully by omitting the melted and chopped chocolate and adding about 1/2 tsp instant espresso powder. As others mentioned, I baked at a much lower temperature (200F) for about one hour total. SO good!

Note: I have also tried replacing half of the sugar with Stevia in the Raw. This works, but it's a bit harder to get stiff peaks, and the finished texture is much different - the air bubbles are bigger, so the meringues end up a lot lighter and crispier (they also cook a little faster, so watch for burning). I think of these as having more of a crisped rice texture, whereas the all-sugar ones are a little more solid/dense, like the candy marshmallows you get in some kinds of breakfast cereals. Both are good, just different :)

Delicious recipe when modified
Watch 'em They can burn : (

These are a nice cookie. I am going to freeze them and hope they do well unthawed. My only disappointment was I wasn't watching them carefully enough, and the ones on the lowest shelf (after switching) got singed bottoms. Sigh. Still edible, but next time I might just bake them in the middle of the oven. Cocoa nibs are expensive and you could skip them.

Chocolate bliss, low calorie
Have to wonder

I've read/made tons of meringues and never seen a recipe with a temp of 350 degrees. That might be what is making so many people have issues with the foam collapsing. I'm hesitant to try this recipe, but it sounds so rummy I may give it a whirl and use the more typical 250 degree setting. I may end up with puddles!

Ingredients sound great
Puffy vs. Flat?

I've made these a few times and LOVE them (big hit at the Super Bowl party last night).

Every time I've made them, they come out flatter than the picture.

BUT, last night, ONE of my sheets (I doubled the recipe, so I had 4 sheets) came out just like the picture. I don't know why, but I do know this was when I used my thickest, heaviest cookie sheet. Maybe it's about how much heat the sheet retains. I'm not sure.

They taste amazing
0g protein?

I don't understand-there are 3 egg whites in this recipe and supposedly have 0g protein?

Comments (2)


Anonymous wrote 1 year 2 days ago

Contrary to popular belief,

Contrary to popular belief, protein is about evenly split between the yolk and white. Each white has about 3g of protein, so there is about 9g total in the three egg whites in this recipe. Divide that by the 40 cookies in this recipe and the 0g is probably due to rounding.

Anonymous wrote 1 year 14 weeks ago

Egg yolk contains the protien

Egg yolk contains the protien

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