Chewy meringues with chocolate



15 min


2 hrs 15 min


30 meringues

Chewy meringues with chocolate

Photo, Liam Morgan.


  • 1 cup superfine sugar
  • 2 tsp cornstarch
  • 4 egg whites , at room temperature
  • 1/2 tsp cream of tartar
  • 1 1/2 tsp vinegar
  • 1 1/2 cups chopped frozen caramel-filled chocolate bar
  • chopped candy


  • POSITION oven racks in top third and centre of oven. Preheat oven to 250F. Line 2 baking sheets with parchment. Stir sugar and cornstarch in a small bowl. Beat egg whites with cream of tartar in the bowl of a stand mixer on medium-high until soft peaks form when beaters are lifted, about 2 min. Gradually beat in sugar mixture, 2 tbsp at a time, until stiff and glossy peaks form when beaters are lifted, about 3 min. Beat in vinegar. Fold in caramel-filled chocolate bar.
  • DOLLOP meringue by heaping 1 tbsp onto prepared sheets. Using a small wet spoon or finger, make indentations in centres. Sprinkle each with additional chopped candy.
  • BAKE for 1 hour, turn heat off and let stand in oven for 1 hour more. Transfer to racks to cool completely. Meringues will keep well in an airtight container at room temperature for up to 1 week. Do not refrigerate or freeze. Baking tip: When working with meringue, pipe and bake immediately. Meringue will lose volume if left too long.


Meringue swirls

Nutrition (per serving)

  • Calories
  • 21,
  • Carbohydrates
  • 5 g,
  • Sodium
  • 5 mg.
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