A plate with chocolate meringues on a white marble surface
Photography, Janis Nicolay

Anna Olson’s Giant Chocolate Meringues

Four ingredients are all you need to make these giant meringues.

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

A plate with chocolate meringues on a white marble surface

Anna Olson's Giant Chocolate Meringues

Anna Olson's recipe for sweet and fluffy swirled chocolate confectionery meringues.
Total Time 2 hours 15 minutes
Course cookies, Dessert, Snack
Cuisine Canadian, French
Servings 6 meringues


  • 5 large egg whites
  • cups granulated sugar
  • pinch fine salt
  • 2 tbsp Dutch-process cocoa powder


  • 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.


The meringues will keep in an airtight container at room temperature for 1 week.

A book cover in a light frame

Excerpted from Anna Olson’s Baking Wisdom: The Complete Guide: Everything You Need to Know to Make You a Better Baker (with 150+ Recipes) by Anna Olson. Copyright © 2023 Olson Food Concepts Inc. Photography by Janis Nicolay. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.
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