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Coffee Meringues Drizzled with Chocolate

8 meringues
  • Preparation time: 15 minutes
  • Cooking time: 1 hour 15 minutes
  • Chilling time: about 15 minutes
  • Ingredients
  • 1 tbsp instant coffee granules or coffee extract
  • 3 eggs, large (U.K.)/extra large (N.A.), whites only
  • 170 g (6 oz) caster/granulated sugar (¾ cup + 1 tbsp)
  • 85 g (3 oz) dark chocolate


  • You will also need 2 medium baking sheets/trays lined with baking parchment

  • Method
  • Preheat the oven to 140°C (275°F) (gas 1).

  • If using coffee granules, dissolve in 1 teaspoon of hot water and leave to cool.

  • Put the egg whites in a large bowl and whisk until just stiff.
  • Now gradually add the sugar, one tablespoon at a time, whisking constantly until the mixture becomes very thick and glossy.
  • Then sprinkle over the coffee and whisk until it has thoroughly mixed in.
  • Dab a little meringue on the corners of the baking sheets/trays which will prevent the baking parchment from slipping. Then line each sheet/tray, pressing the baking parchment down at the corners.
  • Spoon 4 mounds of meringue onto each baking sheet/tray, spacing them well apart.
  • Bake for 1 hour 15 minutes. The meringues should feel hard to the touch and lift off the parchment easily.
  • If you like your meringues crisp on the outside but chewy in the centre, then remove from the oven and leave to cool completely on a cooling rack. If you prefer them crisp all the way through, then leave in the oven, with the door slightly ajar, until the oven has become cold.
  • Meanwhile break the chocolate into small pieces, put in a heatproof bowl and set over a pan of just simmering water, making sure the bowl does not touch the water. Stir the chocolate until melted and smooth, then remove from the heat and leave until cold.
  • Drizzle the melted chocolate over the meringues.
  • Then leave in a cool place for the chocolate to set.
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