Mexican Chocolate Meringues

Crisp, airy, and infused with irresistible flavor, these Mexican Chocolate Meringues take a classic dessert to a whole new level. Featuring the bold combination of unsweetened cocoa powder, a hint of ground cinnamon, and a subtle kick of chili powder, these gluten-free treats deliver a delightful balance of sweet, spicy, and chocolatey notes. Carefully crafted with whipped egg whites and a touch of cream of tartar, these meringues boast a melt-in-your-mouth texture with a glossy, crisp finish. Perfect for special occasions or everyday indulgence, these easy-to-make meringues require just a few pantry staples and bake slowly for that perfect light crunch. With their unique Mexican-inspired twist, they’re ideal for everything from holiday cookie platters to after-dinner coffee pairings.

Nutriscore Rating: 53/100

Prep Time:20 mins

Cook Time:90 mins

Total Time:110 mins

Servings: 24

Ingredients

• 4 large Egg whites
• 1 cup Granulated sugar
• 2 tablespoons Unsweetened cocoa powder
• 1 teaspoon Ground cinnamon
• 1 teaspoon Vanilla extract
• 0.25 teaspoon Salt
• 0.25 teaspoon Chili powder
• 0.25 teaspoon Cream of tartar

Directions

Step 1

Preheat your oven to 250°F (120°C) and line two baking sheets with parchment paper.

Step 2

In a large, clean mixing bowl, add the egg whites and cream of tartar. Use a hand mixer or stand mixer with the whisk attachment to beat the egg whites until soft peaks form.

Step 3

Begin adding the granulated sugar, one tablespoon at a time, while continuously whisking. Continue whisking until the mixture forms stiff, glossy peaks.

Step 4

Sift the cocoa powder, cinnamon, and chili powder together to remove any lumps, then gently fold this powder mixture into the meringue using a spatula. Avoid overmixing to maintain the airy texture.

Step 5

Add the vanilla extract and salt, folding gently to combine.

Step 6

Using a piping bag fitted with a medium round or star tip, or a spoon, portion out small dollops or swirls of the meringue mixture onto the prepared baking sheets. Leave about 1 inch of space between each meringue.

Step 7

Bake in the preheated oven for 90 minutes. Do not open the oven door during baking to prevent cracks in the meringues.

Step 8

After 90 minutes, turn off the oven and allow the meringues to cool completely inside the oven for at least 1 hour. This step helps them dry out fully and become crisp.

Step 9

Once cooled, remove the meringues from the parchment paper and store in an airtight container at room temperature for up to 1 week.

Nutrition Facts

Serving size	352.6 grams (352.6g)

Amount per serving	% Daily Value*
Calories	879

Total Fat 1.60g	2%
Saturated Fat 0.90g	5%
Polyunsaturated Fat 0.00g
Cholesterol 0mg	0%
Sodium 821mg	36%
Total Carbohydrate 213.40g	78%
Dietary Fiber 5.50g	20%
Total Sugars 201.70g
Protein 16.40g	33%

Vitamin D 0IU	0%
Calcium 49mg	4%
Iron 2mg	12%
Potassium 523mg	11%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 1.5%

Protein: 7.0%

Carbs: 91.4%