spiced chocolate meringues


Meringues always remind me of magic; I love the light and ethereal texture of the cloud-like cookies and the way that the crisp exterior crackles with each bite. These meringues are chocolate with a kick – cinnamon and a pinch of chipotle chili powder add a nice backdrop to the rich cocoa flavor.

Spiced Chocolate Meringues | Tutti DolciDrizzling melted chocolate over the meringue creates lovely chocolate swirls. There’s no need to fuss with a piping bag either, simply use two spoons to dollop the mixture onto a baking sheet. Each cookie will have its own unique and artistic shape (which I might add is far preferable to the uniform plastic tub variety!).

Spiced Chocolate Meringues | Tutti Dolci


Spiced Chocolate Meringues

  • Yield: 12 meringues


  • 1 cup powdered sugar
  • 2 Tbsp unsweetened cocoa
  • 1 tsp cornstarch
  • 1/4 tsp cinnamon
  • pinch of chipotle chili powder
  • 2 large egg whites, at room temperature
  • pinch of cream of tartar
  • 2 oz semisweet chocolate, melted and cooled


  1. Preheat oven to 200°F and line a baking sheet with parchment paper. Sift powdered sugar and cocoa into a small bowl; whisk in cornstarch, cinnamon, and chipotle chili powder. Beat egg whites in a large mixer bowl at medium speed until frothy; add cream of tartar and continue beating until foamy. Increase speed to medium-high and beat until whites hold soft peaks. Continue beating while gradually adding powdered sugar mixture one tablespoon at a time, until mixture is firm and glossy.
  2. Drizzle cooled chocolate on top of meringue (do not mix in). Using two spoons, gently spoon batter onto prepared baking sheet. Repeat with remaining chocolate and meringue. Bake for 1 1/2 to 1 3/4 hours, rotating baking sheet halfway through, until meringues are dry and firm to the touch. Turn the oven off and let meringues cool in the oven for 1 hour then cool completely on a wire rack (meringues should peel away from the parchment easily). Serve immediately, or store up to 1 week in an airtight container between layers of parchment.


  • Calories: 70


  1. These are like beautiful chocolate clouds, Laura! I haven’t tried making meringues yet and I don’t think I’ve ever tasted one. I must and need too…on my “to-make” list! 😉

  2. Meringues ARE magic. Definitely one of my absolute favorite desserts! and spice! Spice is definitely my favorite thing to pair with chocolate. A subtle spicy kick is everything I live for. 🙂

    So glad I stumbled upon your blog! Everything looks so so crazy delicious and I’m not kidding when I say that I’m starting to drool in class right now. Can’t wait to see what’s next. <3

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