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Cocoa Meringues with Berries

Total Time

Prep: 20 min. Bake: 50 min. + standing


2 servings

Meringues can be challenging on a humid day, but if you're really craving one, meringues can be purchased at your favorite bakery. Add this sweet sauce, and you're all set! —Raymonde Bourgeois, Swastika, Ontario
Cocoa Meringues with Berries Recipe photo by Taste of Home
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  • 1 large egg white
  • 1/8 teaspoon cream of tartar
  • Dash salt
  • 3 tablespoons sugar, divided
  • 1 tablespoon baking cocoa
  • 1/4 teaspoon vanilla extract
  • 2 tablespoons finely chopped bittersweet chocolate
  • 2 tablespoons sugar
  • 1 teaspoon cornstarch
  • 2 tablespoons orange juice
  • 1 tablespoon water
  • 1/2 cup fresh or frozen blueberries, thawed
  • 1/2 cup fresh or frozen raspberries, thawed
  • Grated orange zest, optional


  1. Place egg white in a small bowl; let stand at room temperature for 30 minutes.
  2. Preheat oven to 275°. Add cream of tartar and salt; beat on medium speed until soft peaks form. Gradually beat in 2 tablespoons sugar.
  3. Combine cocoa and remaining sugar; add to meringue with vanilla. Beat on high until stiff glossy peaks form and sugar is dissolved. Fold in chopped chocolate.
  4. Drop 2 mounds onto a parchment-lined baking sheet. Shape into 3-in. cups with the back of a spoon. Bake until set and dry, 50-60 minutes. Turn oven off; leave meringues in oven for 1 hour.
  5. In a small saucepan, combine sugar, cornstarch, orange juice and water. Bring to a boil; cook and stir 1 minute or until thickened. Remove from heat; stir in berries. Cool to room temperature. Spoon into meringues. If desired, top with grated orange zest.

Nutrition Facts

1 meringue with 1/2 cup sauce : 215 calories, 4g fat (2g saturated fat), 0 cholesterol, 102mg sodium, 46g carbohydrate (41g sugars, 3g fiber), 3g protein.

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