Classic Chocolate Meringue

Easier than they look to make,  and naturally gluten free,  these pretty little confections/cookies are a  popular addition to your buffet table. This recipe is from August Escoffier International Culinary Academy.



2 Tablespoons cocoa powder

7 ounces confectioners sugar

7 fluid ounces egg whites

7 ounces granulated sugar


  1. Pre heat the oven to 250 degrees F.
  2. Whip the egg whites to soft peak consistency, then add the granulated sugar and whisk to a firm peak.  The mixture should be solid and glossy.
  3. Sift the confectioners’ sugar and cocoa and mix through.  Add to the meringue and fold through.  Don’t overwork!
  4. Pipe the meringue into desired shapes onto a silicone baking mat or baking tray and bake for 45 minutes until firm all the way through.
  5. Store in an air tight container in a cool location for up to two weeks. They freeze well too.

Bon appetit!