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chocolate meringues, buttercream and tools

Chocolate Meringue Disks

5 from 1 vote
These could be used as the base of many desserts, like layered with whipped cream and fresh fruit or used between layers of cake.
Prep Time:20 mins
Cook Time:45 mins
Resting Time:15 mins
Total Time:1 hr 20 mins
Course: Dessert
Cuisine: Swiss
Keyword: Chocolate, Dessert, Meringue
Servings: 8
Author: Sip + Sanity | Linda


  • 3 large egg whites
  • ¾ cup superfine sugar
  • 1 tbsp cocoa powder
  • ½ tsp red wine vinegar
  • 1 tsp extract (optional) I used hazelnut extract


  • Preheat oven to 350°F.
  • This recipe makes two 9-inch wide, thin discs. Use a bowl or cake pan to trace circles on the backside of your parchment paper and place them on the sheet pans.
  • Beat the egg whites in the bowl of stand mixer fitted with the whisk attachment until satiny peaks form, then begin adding in sugar a spoonful at a time and continue to whisk until stiff, shiny peaks form.
  • Add the cocoa powder, red wine vinegar and optional extract. Gently fold these ingredients into the meringue until the cocoa is well incorporated.
  • Use a piping bag or a spatula to create even rings of meringue on the parchment.
  • Place the pans in the oven and immediately reduce the heat to 300 degrees F. Bake for 40 to 45 minutes.
  • Allow to cool, then gently peel away the parchment.