Mexican Chocolate Meringues

Mexican Chocolate Meringues

Photo by Heather S.

  • Prep Time


  • Total Time


  • Servings



  • 4-5

    egg whites, at room temperature

  • pinch of salt

  • ¼

    tsp cream of tartar

  • ¼ - ½

    tsp vanilla essence

  • 175-200

    g/6-7 oz caster sugar

  • ⅛ - ¼

    tsp ground cinnamon

  • 15

    g/4 oz plain chocolate, grated

  • to serve

  • ground cinnamon

  • 115

    g/4 oz strawberries

  • chocolate-flavoured cream


Whisk the egg whites until they are foamy, then add the salt and cream of tartar and beat until very stiff. Whisk in the vanilla essence, then slowly whisk in the sugar, a small amount at a time, until the meringue is shiny and stiff. This should take about 3 minutes by hand, and under a minute with an electric beater. Whisk in the cinnamon and grated chocolate. Spoon mounds of about 2 tablespoonfuls on to an ungreased non-stick baking sheet. Space the mounds well. Bake in a preheated oven, 150°C/300°F/Gas Mark 2, for 2 hours, or until set. Carefully remove from the baking sheet. If the meringues are too moist and soft, return them to the oven to firm up and dry out more. Let cool completely. Serve the chocolate meringues dusted with ground cinnamon and accompanied by strawberries and chocolate-flavoured cream.


Facebook Conversations