Chocolate Meringue Shells

Preparation info

  • Difficulty


  • Yield



Appears in

Stars Desserts

By Emily Luchetti

Published 1993

  • About

Chocolate meringue shells can be used for a variety of desserts. The cocoa powder gives them more flavor than traditional plain meringues.


  • cup sugar
  • 1 cup plus 2 tablespoons powdered sugar, sifted
  • 7 tablespoons cocoa powder, sifted
  • 7 large egg whites
  • ¾ cup plus 3 tablespoons sugar


Preheat the oven to 225 degrees. Sift together the cup sugar, the powdered sugar, and the cocoa powder. Set aside.

Line 2 sheet pans with parchment paper. With a pencil, draw eighteen 3-inch circles on the parchment paper. Place a ¼-inch plain round tip in a pastry bag.

Put the egg whites in the bowl of an electric mixer. Using the whisk attachment, whip on medium speed until frothy. Increase to high speed and gradually add the 3 tablespoons sugar, whipping until soft peaks form. Continuing to whip, slowly add the ¾ cup sugar, and whip until the whites are stiff and glossy and the sugar is dissolved.

Fold in the cocoa powder mixture.

“Glue” the corners of the parchment paper to the baking pans with small dabs of butter. Starting from the inside of the penciled circles, pipe the batter in a circular motion, making a solid coil. Continue to make the remaining meringues.

Bake until the meringues are dry and come easily off the paper, several hours to overnight.

Store in an airtight container until ready to assemble.