Go Back

Find more recipes at charlotteslivelykitchen.com


Chocolate Crunch Meringues

Crisp, yet chewy, chocolate meringue topped with whipped cream, McVitie's Digestives Nibbles and hazelnuts.
Active Time: 30 minutes
Cook Time: 1 hour 45 minutes
Total Time: 2 hours 25 minutes
Cooling Time: 10 minutes
Servings: 10 meringues


  • 4 large egg whites
  • 200 g caster sugar
  • 50 g dark chocolate
  • 1 tbsp cocoa powder
  • 200 ml double or whipping cream
  • 90 g McVitie's Dark Chocolate Digestive Nibbles
  • 1 tbsp chopped hazelnuts


Make the chocolate meringue

  • Pre-heat the oven to 100ºC/80ºC fan.
  • Finely grate the dark chocolate (50g).
  • Put your 4 egg whites into a large bowl and whisk on a low speed until foamy. Once foamy, increase the speed to medium until the eggs whites form stiff peaks.
  • Add the caster sugar (200g) a tablespoon at a time and whisk at a medium speed until combined. You'll now have a lovely stiff glossy meringue.
  • Sift the cocoa powder (1 tbsp), and then add the cocoa powder and grated chocolate to the meringue mixture. Fold in the cocoa and chocolate until everything is evenly distributed.

Pipe the meringues

  • Line a baking tray with greaseproof paper or a non-stick baking sheet.
  • Put your meringue mixture into a large piping bag fitted with a star nozzle.
  • Start by piping a dot in the centre of your meringue nest, then in one continuous motion go around the dot twice to make a bigger circle and then go around the outside twice to build the sides. If you don't really like piping then you can simply make 10 dollops of meringue on your baking sheet then use the back of a tablespoon to make a dent in the centre. There's a little video here if you'd prefer to watch how it's done.
  • Bake the meringues for 1 hour 45 minutes. Once cooked turn off the oven and leave them to cool in the oven. It's best to leave them to cool slowly in the oven but if you're in a bit of a hurry then remove them from the oven and cool them on a rack (they're slightly more likely to crack if cooled more quickly).

Build the chocolate crunch meringues

  • Once your meringues have cooled, whip the cream (200ml) until it's firm enough to hold its shape but still soft and smooth.
  • Spoon or pipe cream into the centre of each meringue.
  • Take a third of the McVitie's Digestives Nibbles (30g), put them into a small plastic bag and bash them with a rolling pin a few times to break them up a bit.
  • Divide the remaining McVitie's Digestives Nibbles (60g) onto each of the meringues and then sprinkle over the crushed biscuits and chopped hazelnuts (1 tbsp).
  • Serve.


Suitable for vegetarians.


Serving: 1meringue | Calories: 259kcal | Carbohydrates: 29.3g | Protein: 2.9g | Fat: 14.2g | Sodium: 40mg | Fiber: 0.9g | Sugar: 26.4g

Any nutritional information provided is the estimated nutritional information per serving. Please refer to my guide to Charlotte’s Lively Kitchen nutritional information if you would like to learn more about how this is calculated.

Course: Dessert
Cuisine: British
Keyword: Easter Dessert
Author: Charlotte Oates