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Chocolate Meringue Dessert
Light and airy with a melt-in-your-mouth texture, this chocolate meringue dessert has a delicate crisp exterior with a chewy interior.
Prep Time
15 mins
Cook Time
1 hr 15 mins
Cooling down
2 hrs
Total Time
3 hrs 30 mins
Servings: 6 clouds
Calories: 231 kcal
Course:
Dessert
Cuisine:
American
Ingredients
- 2 large egg whites (room temperature)
- ½ cup fine sugar (also known baker's sugar)
- ¼ teaspoon cream of tartar
- 2 tablespoons sifted unsweetened cocoa (dutch processed)
FOR THE CHANTILLY CREAM
Pastry cream filling you can use Coffee Pastry Cream or even Chocolate Pastry Cream.
- 1 cup cream whole, heavy or whipping cream with at least 30% fat content
- 2 tablespoons powdered sugar sifted
EXTRAS
- 6 chocolate kisses or even ¼ cup of chocolate chips
- ½ cup fresh berries or even grated chocolate
Instructions
- Pre-heat oven to 200F/95C. Line 1-2 baking sheets with parchment paper.
- Make the pastry cream and refrigerate.
- In the bowl of the mixer add the egg whites and beat on medium speed until frothy, add the cream of tartar and beat until soft peaks form. Add the sugar 1 tablespoon at a time, beating 20 seconds before adding the next tablespoon, beat until stiff peaks appear.
- Sift the cocoa into the meringue and gently fold until combined.
- Transfer the mixture into the piping bag and form a double ring on the prepared baking sheet. Bake for approximately 70-75 minutes, turn off the oven, leave the door closed and let the meringue cool in the oven for at least 2 hours or even better overnight.
- If there is a hole in the clouds then fill with either a chocolate kiss or even chocolate chips. Top with spoonfuls of the Chantilly cream and fresh fruit or grated chocolate. Refrigerate until ready to serve or top just before serving. Enjoy!
Cup of Yum
CHANTILLY CREAM
- In a large bowl beat the cream until soft peaks form, sift in the powdered sugar and beat until stiff peaks form. Gently fold the pastry cream into the whipped cream, until completely combined.
Cup of Yum
Notes
- Remove the eggs from the fridge at least 1 hour before using. They must be at room temperature to make meringue.
- If you have a little leftover meringue batter just make a few meringue kisses.
- Store in an airtight container at room temperature for 3 days or if you have filled them with pastry cream store in the refrigerator for the same amount of time. Do not freeze them as the texture will change when thawed.
Nutrition Information
Calories
231kcal
(12%)
Carbohydrates
24g
(8%)
Protein
3g
(6%)
Fat
15g
(23%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Cholesterol
45mg
(15%)
Sodium
31mg
(1%)
Potassium
109mg
(3%)
Fiber
1g
(4%)
Sugar
22g
(44%)
Vitamin A
589IU
(12%)
Vitamin C
1mg
(1%)
Calcium
32mg
(3%)
Iron
0.3mg
(2%)
Nutrition Facts
Serving: 6clouds
Amount Per Serving
Calories 231
% Daily Value*
| Calories | 231kcal | 12% |
| Carbohydrates | 24g | 8% |
| Protein | 3g | 6% |
| Fat | 15g | 23% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Cholesterol | 45mg | 15% |
| Sodium | 31mg | 1% |
| Potassium | 109mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 22g | 44% |
| Vitamin A | 589IU | 12% |
| Vitamin C | 1mg | 1% |
| Calcium | 32mg | 3% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.