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Hershey Voluntarily Recalls HERSHEY'S Chocolate Shell Topping Due to Undeclared Almonds. Click here for details!

HERSHEY'S Chocolate Meringue


3 hours 30 minutes
Skill Level
8 meringues

This chocolate meringue recipe uses HERSHEY'S SPECIAL DARK Chocolate Chips for a chocolatey upgrade. Adding a cranberry topping with shavings of HERSHEY’S Milk Chocolate takes this delicious dessert to another level. If you want, try making smaller meringue circles on the baking sheet to create cute chocolate meringue cookies. 

Ingredients & Directions

Prep Time
36 minutes
Bake Time
35 minutes
43 minutes
Cool Time
1 hour 15 minutes


  • 4
    egg whites (large)
  • 1 tsp
    cream of tartar
  • pinch
  • 1-1/2 cups
    granulated sugar
  • 1/4 cup
    HERSHEY'S Cocoa
  • 1/2 cup
    HERSHEY'S SPECIAL DARK Mildly Sweet Chocolate Chips
  • 1 cup
    whipping creme
  • 1 Tbsp
    powdered sugar
  • 1 tsp
    vanilla extract
  • 1
    HERSHEY'S Milk Chocolate Bar (1.55 oz.) or (1.45 oz.) HERSHEY'S Milk Chocolate Bar with Almonds

Step-By-Step Directions

Equipment Needed 
oven & stovetop oven & stovetop
(2) cookie sheets (2) cookie sheets
mixing bowl mixing bowl
mixer mixer
 microwave-safe bowl microwave-safe bowl
microwave microwave
wire rack wire rack
saucepan saucepan

Heat oven to 325° F. Line two cookie sheets with parchment paper; set aside.


Beat egg whites, cream of tartar and salt in medium bowl at high speed of mixer until soft peaks form. Beat in granulated sugar, 2 tablespoons at a time, until stiff, glossy peaks form. Sift cocoa over top of meringue; gently fold into mixture; set aside.


Place chocolate chips in small microwave-safe container. Microwave at Medium (50%) 30 seconds; stir. If necessary, microwave at Medium an additional 10 seconds at a time, stirring after each heating, until chips are melted and smooth when stirred. Add to meringue mixture; fold twice to marble the meringue. (Do not be tempted to fold in more.)


Evenly space 4 equal meringue mounds (about 1/2 cup each) on each prepared cookie sheet. Spread each mound into 4-inch circle.


Bake 35 to 40 minutes or until meringue turns a delicate cream color and is dry to the touch. Cool slightly; peel meringue off parchment paper. Cool completely on wire rack.

Baking Tip

Meringues can be baked one to two days before assembling desserts. Cover tightly and store at room temperature.


Meanwhile, prepare "Cranberry Topping".


Just before serving, beat whipping cream, powdered sugar and vanilla until stiff peaks form. Place meringues on serving plates; top each with about 1/4 cup whipped cream, swirling with the back of a large spoon. Spoon about 1/4 cup "Cranberry Topping" on each dessert and garnish with chocolate bar curls or grated chocolate bar pieces. Cover; refrigerate leftover desserts. 

Cranberry Topping: Place 12-oz. bag (3-1/4 cups) frozen cranberries, 1 cup granulated sugar and 1 cinnamon stick in small saucepan. Heat on low until sugar dissolves; cook on medium low heat about 25 minutes or until cranberries have popped and juices are syrupy and slightly thickened. Halve, core and cut 1 red-skinned apple into 1/4-inch slices; add to cranberries. Cook until apple is tender and juices have thickened. Cool completely; discard cinnamon stick. 

Additional questions?