Chocolate Meringues

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Preparation info

  • About

    8 dozen

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 6 ounces (1 cup) semisweet chocolate morsels
  • 3 egg whites
  • 1 cup sugar
  • cup graham-cracker crumbs
  • ½ teaspoon vanilla extract


  1. Preheat oven to moderate (350°F.).

  2. Melt chocolate morsels over hot, not boiling, water. Remove from hot water and let cool for five minutes.

  3. Beat the egg whites until stiff but not dry. Gradually add the sugar and beat until smooth and glossy. Fold in melted chocolate, the crumbs and vanilla.

  4. Drop level teaspoons of the batter onto greased cookie sheets. Bake for fifteen minutes. Serve with custards and ice creams.

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