Little chewy meringues with cacao and raspberry

Nici Wickes' chewy meringue recipe creates a wonderful gift. They’re very shelf-stable, will last for ages in an airtight container and can be made ahead of time. Plus, they’re absolutely delicious!

By Nici Wickes
  • 35 mins cooking
  • Makes 30
  • Print


  • 3 egg whites, at room temperature
  • 3/4 cup caster sugar
  • 7 tablespoon fine almond meal
  • 100 gram cacao nibs, blitzed or chopped finer than they come
  • 1 teaspoon vanilla extract
  • Fresh As raspberry powder


  • 1
    Preheat oven to 180ºC. Line two baking trays with baking paper.
  • 2
    Whisk the egg whites in an electric beater until creamy, white and foamy. Gradually pour in the sugar while whisking. Beat until stiff and shiny, then fold in the almond meal, cacao and vanilla extract. Either pipe or drop spoonfuls of the meringue onto the tray, about 2-3cm apart. Smooth the tops with the back of a wet spoon.
  • 3
    Bake for 15 minutes, then swap the trays around, reduce the temperature to 160ºC. Bake for a further 20 minutes before turning off oven and allowing meringues to cool and crisp over a few hours.
  • 4
    Store in an airtight container. When ready to gift, dust your meringues with raspberry powder, then stack and wrap in cellophane.


  • Cacao nibs are fermented, dried, roasted and crushed cacao beans, from which cocoa is derived. They’re packed full of antioxidants and high in magnesium. All in all, they’re a healthy version of chocolate!

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