HERSHEY'S Chocolate Meringue

HERSHEY'S Chocolate Meringue

This chocolate meringue recipe uses HERSHEY'S SPECIAL DARK Chocolate Chips for a chocolatey upgrade. Adding a cranberry topping with shavings of HERSHEY’S Milk Chocolate takes this delicious dessert to another level. If you want, try making smaller meringue circles on the baking sheet to create cute chocolate meringue cookies.

36 min
35 min
8 meringues


4 large egg whites
1 teaspooncream of tartar
Pinch of salt
1-1/2 cupsgranulated sugar
1/4 cupHERSHEY'S Cocoa
1/2 cupHERSHEY'S SPECIAL DARK Mildly Sweet Chocolate Chips
CRANBERRY TOPPING (recipe follows)
1 cupheavy whipping cream
1 tablespoonpowdered sugar
1 teaspoonvanilla extract
One (1.55 oz.) HERSHEY'S Milk Chocolate Bar or (1.45 oz.) HERSHEY'S Milk Chocolate Bar with Almonds


  • 1. Heat oven to 325° F. Line two cookie sheets with parchment paper; set aside.
  • 2. Beat egg whites, cream of tartar and salt in medium bowl at high speed of mixer until soft peaks form. Beat in granulated sugar, 2 tablespoons at a time, until stiff, glossy peaks form. Sift cocoa over top of meringue; gently fold into mixture; set aside.
  • 3. Place chocolate chips in small microwave-safe container. Microwave at MEDIUM (50%) 30 seconds; stir. If necessary, microwave at MEDIUM an additional 10 seconds at a time, stirring after each heating, until chips are melted and smooth when stirred. Add to meringue mixture; fold twice to marble the meringue. (Do not be tempted to fold in more.)
  • 4. Evenly space 4 equal meringue mounds (about 1/2 cup each) on each prepared cookie sheet. Spread each mound into 4-inch circle.
  • 5. Bake 35 to 40 minutes or until meringue turns a delicate cream color and is dry to the touch. Cool slightly; peel meringue off parchment paper. Cool completely on wire rack.
  • 6. Meanwhile, prepare CRANBERRY TOPPING.
  • 7. Just before serving, beat whipping cream, powdered sugar and vanilla until stiff peaks form. Place meringues on serving plates; top each with about 1/4 cup whipped cream, swirling with the back of a large spoon. Spoon about 1/4 cup CRANBERRY TOPPING on each dessert and garnish with chocolate bar curls or grated chocolate bar pieces. Cover; refrigerate leftover desserts. Makes 8 individual meringue desserts.
  • CRANBERRY TOPPING: Place 12-oz. bag (3-1/4 cups) frozen cranberries, 1 cup granulated sugar and 1 cinnamon stick in small saucepan. Heat on low until sugar dissolves; cook on medium low heat about 25 minutes or until cranberries have popped and juices are syrupy and slightly thickened. Halve, core and cut 1 red-skinned apple into 1/4-inch slices; add to cranberries. Cook until apple is tender and juices have thickened. Cool completely; discard cinnamon stick. Makes about 2-1/3 cups topping.
Ingredients sitting on a table

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