These giant chocolate meringues from Anna Olson have the kind of presence you’d expect from a pastry shop window – light, glossy and just a little indulgent. With their swirled chocolate finish and delicate structure, they strike a balance between elegance and ease, making them just as suited to a special occasion as they are to a simple gathering. Unlike smaller meringues used for layering or garnish, these are designed to stand on their own.
These fluffy dollops of swirled chocolate meringue are just like the ones you see in pastry shop windows. What sets confectionery meringues apart from the ones used in other desserts is the amount of sugar. These ones are sweeter, and the additional sugar helps the outside of the meringue set up crisp yet tender, yielding to a slightly chewy, soft centre. –Anna Olson
Why Giant Chocolate Meringues Work
Giant meringues are a hallmark of confectionery-style baking. Their larger size allows for a crisp shell that gives way to a marshmallow-like interior, creating a more dynamic texture than smaller, bite-sized versions.
They also bring a visual impact that feels instantly celebratory. Piled high on a platter or served individually, they have that bakery-quality look—impressive without requiring intricate technique. The higher sugar content helps stabilize the structure, ensuring they hold their shape while baking into that signature crisp exterior.
How to Serve Chocolate Meringues
Light, airy desserts like meringues offer a sweet finish that doesn’t feel heavy, making them an easy addition to a wide range of menus. Serve them alongside fresh fruit or with coffee at the end of a meal.
Pair with a holiday menu
Pair them with dishes that balance richness and brightness – think a roast leg of lamb, a maple glazed ham, or lighter sides like a radish salad and green beans almondine. The contrast makes these meringues feel even more delicate and satisfying.
Anna Olson's Giant Chocolate Meringues
Ingredients
- 5 large egg whites
- 1½ cups granulated sugar
- pinch fine salt
- 2 tbsp Dutch-process cocoa powder
Instructions
- Preheat the oven to 225°F (107°C) and line a baking tray with parchment paper.
- Whisk the egg whites, sugar and salt together in a metal bowl placed over a pot filled with an inch (2.5 cm) of gently simmering water. Warm the eggs to no more than 98°F (37°C), which helps the sugar to dissolve better as you whip the meringue.
- Transfer the warmed egg whites and sugar to a stand mixer fitted with the whip attachment or use electric beaters to whip the whites to a stiff peak on high speed. Sift the cocoa powder overtop and fold it into the meringue, but only partly – you want to see streaks and ribbons of the cocoa powder and not have it fully mixed in.
- Use two large kitchen spoons to make six big dollops of meringue on the baking tray. Bake the meringues for 2 hours, until they lift easily away from the parchment paper. Cool the meringues on the tray on a rack.
Notes
Pair with a holiday menu
Pair them with dishes that balance richness and brightness – think a roast leg of lamb, a maple glazed ham, or lighter sides like a radish salad and green beans almondine. The contrast makes these meringues feel even more delicate and satisfying.
