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Mini Choc-Nut Meringues

Makes: 24

Hands-on time: 10 minutes 

Hands-off time: 2 hours 


2 extra large egg whites, room temperature

½ cup castor sugar

3 tbsp nuts of choice, finely chopped 

1 tbsp Nestlé Cocoa Powder, plus extra for serving 

Serving suggestion:

Hot chocolate 

1. Preheat the oven to 100°C and line two large baking trays with baking paper. 

2. Add the egg whites to a large bowl and use an electric beater to beat the mixture until foamy. Chef’s tip: use room temperature eggs! 

3. While beating, slowly add the sugar, 1 tablespoon at a time.  Continue beating the mixture until stiff peaks form. Chef’s tip: add the sugar slowly to ensure a stable meringue! 

4. Add the chopped nuts and sift the Nestlé Cocoa Powder into the bowl. Gently fold the meringue mixture until combined. Chef’s tip: fold gently to ensure the mixture is light and airy!

5. Transfer the mixture to a piping bag with a No.S/F16 extra large French star nozzle. 

6. Pipe about 1 tablespoon of mixture onto the lined trays, ensuring to space them 2-3 cm apart. 

7. Bake the meringues for 1 hour. Once baked, turn the oven off and open the oven door until slightly ajar. Leave the meringues in the open oven for an additional hour. Chef’s tip: allowing the meringues to cool in the oven prevents them from cracking! 

8. Once cooled, garnish with a light dusting of cocoa powder, serve with a mug of hot chocolate and ENJOY! 


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