Kicked up Maple Meringues with Dark Chocolate

Maple Meringues with Dark Chocolate

by Amy on June 27, 2014 · 23 comments

Last day of my Tabasco 10 challenge! And I saved dessert for last – although trust me, I almost led the week with this. Because…dessert.

Holy cow, friends. It’s hard thinking up a dessert with eggs and chocolate, but that doesn’t allow any dairy. This was definitely the biggest challenge of the week. But I prevailed! 

I know Tabasco might sound odd here, but it’s not, I swear. Well, maybe it is. Ha. But it works! It just gives the meringues a zippy bite, but it balances nicely with the sweetness from the maple and chocolate. It’s really subtle.

Maple Meringues with Dark Chocolate

This was actually my first time making meringues. I was surprised at how incredibly easy they are. You just have to be patient for them to cool. And then you have to restrain yourself from eating all. of. them.

Maple Meringues with Dark Chocolate
Makes approx. 50 meringues/25 sandwich meringues
Prep time: 10 minutes
Cook time: 2 hours
Cool time: 3 hours, or overnight

• 2 large egg whites
• pinch of salt
• 1/2 cup maple syrup
• 4 dashes Tabasco
• 1/3 cup dark chocolate

Preheat oven to 225 degrees. Line 2 cookie sheets with parchment paper.

In a medium bowl, beat egg whites until just frothy with a handheld electric mixer; add in a pinch of salt. Continue to beat, gradually drizzling in the maple syrup. Beat until stiff glossy peaks form, about 3 minutes. Add in the Tabasco and continue to beat for another few seconds until combined.

Transfer the meringue to a Ziploc bag; cut a very small corner off and pipe out meringue onto the parchment into dollops, about the size of a quarter (they can be pretty close together, since they barely expand while baking.)

Bake in the oven for 2 hours, until lightly browned and dry. Turn off the heat and allow the meringues to rest in the oven with the door closed for another 3 hours or ideally overnight, until completely cool.

Remove the meringues from parchment (they should pop right off, but if not, use a spatula.)

Melt chocolate in the microwave in 30 second intervals until smooth. Working quickly before it hardens, dip the bottoms of one meringue and adhere to another bottom. Set back on parchment to set.

Store in an airtight container.

(inspired by King Arthur Flour)

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See all recipes from this challenge!

Tabasco Recipes

• (Panzanella) Bread and Tomato Salad
Swordfish with Charred Tomatoes and Herbs
Spicy Roasted Eggplant and Cherry Tomatoes
Toasted Brioche Egg Cups

Leave a Comment

{ 23 comments… read them below or add one }

Jessica March 12, 2015 at 8:07 am

Love this recipe! I used chipotle chile powder instead of tobasco, and added some to the chocolate as well. Only problem is that I had they were over cooked (I had to throw out a cookie sheet full of them because the bottoms were black) in under an hour. They are still edible (and oddly delicious, like a slightly charred s’more) but I’m wondering if anyone has any insight as to why this might have happened?


Joanne July 3, 2014 at 9:03 am

As someone who loves to find unexpected flavors in all of her meals, but especially dessert…YUM. I’ve mixed chipotle and maple together many a time…so why not maple and tabasco!


Stephanie July 1, 2014 at 8:16 am

I’m not a huge fan of meringues, but these look/sound like something I would love to try! I SO don’t have the patience though. Do you deliver? :)


zerrin June 30, 2014 at 4:19 am

These are one of the cutests treats I’ve ever seen! Love them so much! Pinning!


Amy @Very Culinary June 30, 2014 at 7:44 am

Thank you so much, Zerrin!


Mom June 29, 2014 at 8:42 am

These have got to be light and delicious, and what a beautiful presentation.


Amy @Very Culinary June 30, 2014 at 7:44 am

Thanks, Mom <3


Vicki E June 28, 2014 at 1:14 pm

Oh, yeah, this is happening!


Amy @Very Culinary June 28, 2014 at 2:42 pm

Awesome, enjoy!


dina June 27, 2014 at 9:04 pm

these look like delightful little bites!


pam (Sidewalk Shoes) June 27, 2014 at 6:47 pm

I have about 6 different bottles of tabasco sauce, I am definitely trying this.


Megan {Country Cleaver} June 27, 2014 at 5:17 pm

These are totally brilliant!!


Amy @Very Culinary June 28, 2014 at 2:41 pm

HEE. Thanks, Megan!


Dani H June 27, 2014 at 11:05 am

Darn! If there wasn’t such a long wait, I’d make these for breakfast!

I love the way your mind works, Amy! And your tastebuds. Fabulous job with the challenge, girl!



Amy @Very Culinary June 27, 2014 at 11:25 am

Waiting was haaaard. HA. But then I almost forgot I left them in the oven overnight! It was sort of a nice surprise the next day ;-)


Mary June 27, 2014 at 7:19 am

These look incredible, Amy! I seriously need to try them.


Amy @Very Culinary June 27, 2014 at 11:24 am

Thanks, Mary!


Christie - Food Done Light June 27, 2014 at 6:38 am

I love that you used maple syrup instead of sugar in the meringues. What a great idea. I love chocolate with a little heat so this is going to be fantastic.


Amy @Very Culinary June 27, 2014 at 11:27 am

The only difference is it took a little longer to reach stiff peaks with the syrup, as opposed to sugar. But negligible. The combination really worked!


Danielle June 27, 2014 at 6:28 am

These are adorable and look delicious as well!


Amy @Very Culinary June 27, 2014 at 11:24 am

Thanks, Danielle!


Rachel @ Baked by Rachel June 27, 2014 at 4:36 am

I love that you made these into little sandwich cookies! So cute.


Amy @Very Culinary June 27, 2014 at 11:23 am

Thanks, Rachel! That was actually a last minute decision and I was really glad I did them that way, too :)


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