Raspberry and Orange Chocolate-Dipped Meringues

Colourful swirled meringues flavoured with orange and raspberry arranged on a platter
Meringues dipped in dark chocolate arranged on a platter
There’s something about meringues that is pretty magical. Maybe it’s the way that a gloopy, anaemic liquid can be transformed into light, frothy clouds with just a whisk. Or maybe it’s the glossy, bright white mixture that appears once sugar has been added. It could be the texture after cooking, a perfect combination of crisp, soft and chewy. It’s definitely the wonder that only two basic ingredients, egg whites and sugar, can result in such a delicious treat.

Meringues can fit in equally well at afternoon tea or a fancy dinner party, and look impressive, but are easy enough that children love to make them. When we were small we had a wonderful step-by-step children’s recipe book which included a recipe for pavlova that we loved to make. Aged about 10 my little sister gave it a go all by herself. Unfortunately, she misread teaspoon as tablespoon and the end result was, shall we say, a little vinegary in flavour. A valiant attempt, but an advert for reading a recipe thoroughly if ever there was one.

I’d been contemplating making flavoured meringues a lot recently, and with four unused egg whites leftover from the custard I made last Sunday this seemed like the chance. I think the flavours I chose work perfectly together: the sharpness of the fruit, the bitterness of the dark chocolate and the intense sweetness of the meringue itself. If you want to try other flavours then go for it, but be careful when adding anything wet or runny as this can affect the texture of the meringue (for example, in this recipe don’t add any extra zest than stated because of the orange oil that will come with it). If you want plain meringues then just leave the added extras out, they will be just a scrumptious in their natural form.
Ingredients laid out for flavoured meringues - egg whites in a mug, sugars, an orange, freeze-dried raspberries, chocolate and food colouring

Ingredients (makes about 14 meringues, depending on size)
4 egg whites
115g caster sugar
115g icing sugar

Zest of 1 small orange
2 tbsp freeze dried raspberries
Orange and pink gel food colourings (optional, but this gives a stunning finish)

150g dark chocolate

1. Preheat the oven to 120C/100C fan/Gas 1. Meringues require an extremely low oven temperature, which cooks them through without burning the outside and dries them out.
2. Whisk the egg whites to stiff peaks. You are really going to want either an electric whisk or someone with tireless biceps to do this.
Stiff whisked egg whites in a glass bowl
3. Add the caster sugar a spoon at a time, whisking constantly.
Caster sugar added to the whisked egg whites to make a glossy mixture
4. Add half the icing sugar, whisk, then add the other half and whisk. Pro tip: do not add the icing sugar while the blades are switched on. This results in unnecessary clouds of powdered sugar billowing around your kitchen and requires a lot of wiping down of surfaces, chairs and toasters.Icing sugar added to the meringue mixture to make a silky, sticky mixture
5. You will now have a glossy, sticky mixture. Remove half of it into a different bowl and gently fold in the orange zest. Fold the freeze-dried raspberries through the remaining mixture.

6. Line 2 baking trays with parchment, not greaseproof, paper. Meringues will stick to greaseproof paper, but not baking parchment. I like to place a small blob of meringue mixture at each corner of the trays, so that the baking parchment has something to stick to and doesn’t slide around.
Adding a little meringue mix to the baking trays to hold the parchment paper down
7. Use a large dessert spoon to create individual mounds of meringue mix on the trays. Dip the end of a skewer into the gel food colouring and swirl through the meringues to your hearts content.

Meringues ready to be cooked, swirled with pink and orange
8. Cook the meringues for approximately 1¼ hours, or until they are crisp on the outside. Turn the oven off, turn the meringues upside down and leave in the oven to cool. Pro tip: do not forget that you have meringues in the oven and switch it back on to cook something else. This will lead to burnt meringue (or pavlova, as it was in that case).
Turning the meringues upside down after cooking. Leave to cool in the oven.
9. Melt the chocolate in a bowl over a pan of water. Make sure that the bowl does not touch the water otherwise the chocolate will get too hot.

10. Dip the base of the meringues into chocolate, allowing a few seconds for excess chocolate to drip off. Leave to dry upside down, again on baking parchment.

We had these after a delicious Thai meal that my mum cooked on Saturday. She made her ridiculously simple, but exquisite tasting caramelised oranges. (**BONUS RECIPE** Allow 1 orange per person. Peel and slice. Slowly heat 170g sugar with 140ml water, bring to the boil and simmer for 2-3 minutes. Add the juice of ½ a lemon and pour over the sliced oranges. Chill.) As I banged on about before, oranges are at their primes right now, and they went so well with the meringues.
Bowl of caramelised oranges with two chocolate-dipped meringues, one raspberry flavour and one orange flavour
I think that the raspberry meringues would also be amazing served with fresh mixed berries and a generous dollop of cream during the summertime.

Speaking of which, is it summer yet? I have such a hankering for pesto and salad niçoise and fresh strawberries and Pimms.



11 thoughts on “Raspberry and Orange Chocolate-Dipped Meringues

    • Thanks for taking a look! They were pretty delicious, if I do say so myself 😉 I think the raspberry ones were my favourite – the freeze-dried raspberries gave them such a strong flavour.


        • You should give them a go, they’re really not as hard as they look. Just whisk them well and follow the cooking times and you’ll be fine. You should absolutely try the pasta, it’s another one that looks impressive but is so straightforward. Let me know how you get on if you try any of them! 😀


    • Hi Shel! Don’t they look so pretty? I’d seen meringues coloured like this in delis and cafés and always wanted to give it a go myself. The chocolate was an extra special addition, but you could just do one or the other if you preferred.

      In terms of using up the egg yolks, you could do as I did and make homemade custard: https://theproofofthepudding.net/2014/03/05/rhubarb-crumble-with-homemade-custard/
      But there are plenty of other options, like homemade mayonnaise, creme brûlée, chocolate fondants, or rich pasta dough (roughly, substitute 2 eggs in this recipe for four yolks https://theproofofthepudding.net/2014/03/07/homemade-pasta-recipe1/ ).

      Also, egg whites will keep in the fridge for about a week so you could do it this way round – make the meringues after you’ve had to use egg yolks for something else. Apparently old whites make good meringues, but don’t ask me why!

      Hope that helps! Happy cooking!



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