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Cocoa Meringues

  • Cook Time: 15 minutes
  • Course: Dessert

Reynolds Kitchen Tips

Reynolds Kitchens tip

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  • 2/3 cup sugar
  • 3 tablespoons unsweetened cocoa powder
  • pinch ground cinnamon
  • 4 egg whites, at room temperature
  • 1/4 teaspoon cream of tartar
  • 2 squares (1 ounce each) semisweet chocolate, chopped


Step 1

Heat oven to 250 degrees F. Line two large baking sheets with Reynolds® Parchment Paper.

Step 2

In a small bowl, whisk together the sugar, cocoa powder and ground cinnamon.

Step 3

Place egg whites into the bowl of a standing mixer, or a large bowl. Add the cream of tartar. Begin beating egg whites on low speed, using the whip attachment, until foamy.

Step 4

Increase the speed to medium, and add sugar mixture, one tablespoon at a time, until medium-stiff peaks form.

Step 5

Transfer mixture to a large pastry bag fitted with a large star tip (go to confectioneryhouse.com to purchase). Pipe onto prepared baking sheets.

Step 6

Bake at 250 degrees F for 1 hour, 15 minutes-do not open oven door or meringues may collapse. Turn off oven; let meringues sit in oven at least 1/2 hour, then remove baking sheets from oven.

Step 7

Carefully remove cookies directly to cooling racks. Cool completely.

Step 8

Place semisweet chocolate in a small microwave-safe bowl. Microwave 1 minute, then stir until smooth. Transfer to a small plastic bag. Snip off a corner.

Step 9

Transfer meringues to a sheet of parchment paper. Drizzle with melted chocolate. Let dry completely. Store in airtight container at room temperature.

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