Meringues with Chocolate Sauce

This easy recipe is one of our favorite desserts ever. It has all the makings of a great dish: crunchy meringues with a chewy center and rich, warm chocolate sauce poured over. If you are feeling extra fancy, add some chopped berries. 

For the Meringues:


4 large egg whites, at room temperature
1 cup sugar
1 pinch cream of tartar
1/2 teaspoon pure vanilla extract


Separate the eggs. Whip the egg whites while slowly adding the sugar, cream of tartar and vanilla until you get soft peaks, about 8 minutes. 

Spoon heaping 1/4 cup meringue into a few evenly spaced piles on a baking sheet lined with parchment paper. Spread each meringue pile with back of spoon to form 3½-inch disk with slight depression in center.

Cook at 200F for 1 1/2 hours, then turn oven off and let cool with over door ajar so they dry out a little.

For the chocolate sauce:

8oz 60% dark chocolate
1 cup of water
3 tablespoons sugar
1 tablespoon butter



Combine chocolate, water and sugar in a pan and bring almost to a boil until in starts to thicken. Add butter and whisk well to incorporate. 

Another option is to make the meringues and then add a couple of spoonfuls of Garcia Nevett Hot Fudge, available online.  

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