Chocolate Meringue Logs


by: Baker Guy

In addition to being flavored with nuts, meringue can also be flavored with cocoa and used in the same way-as layers in a cake-as plain meringue. Here, chocolate meringue is piped into logs for decorating the sides of a cake. It can be baked at a slightly higher temperature than plain meringue since discoloration isn’t an issue.


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serves: 1

1/2 cup unsweetened cocoa powder

1/2 cup confectioners' sugar

6 egg whites

cream of tartar (a pinch, unless using a copper bowl)

1/2 cup granulated sugar

Nutrition Facts
Chocolate Meringue Logs

Servings Per Recipe: 1

Amount per Serving

Calories: 837

  • Total Fat: 6.2 g
  •     Saturated Fat: 3.5 g
  •     Trans Fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 342.5 mg
  • Total Carbs: 190.1 g
  •     Dietary Fiber: 14.3 g
  •     Sugars: 161.4 g
  • Protein: 30 g

how is this calculated?

Download Nutrition Facts Widget Code


1.  Preheat the oven to 300°F. Line a 13 by 17-inch sheet pan with parchment paper.

2.  In a bowl, whisk together the cocoa powder and confectioners’ sugar.

3.  In a stand mixer fitted with the whisk attachment, beat the egg whites and cream of tartar (if using) on medium-high speed for about 2 minutes, or until medium peaks form. Add the granulated sugar and beat for about 1 minute more, or until the egg whites are stiff and shiny. Transfer the egg white mixture to a large bowl. Sift the confectioners’ sugar mixture over the egg whites, while folding with a rubber spatula.

4.  Fit a pastry bag with a 1/3-inch tip and fill it with the chocolate meringue. Lift the parchment paper from the sheet pan, pipe a tiny dollop of meringue into each corner of the sheet pan to hold the parchment paper down, then replace the parchment paper.

5.  Pipe the meringue in strips that run from one side of the sheet pan to the other, so that you end up with 12-inch logs.

6.  Bake for about 1 hour, or until dry to the touch and when you lift up a piece it feels light.

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