This crunchy, sticky, crumbly, tart, sweet, chocolate mess requires wine and conversation…. what else do you need?! I made this meringue for a dinner party. They were a last minute addition to the menu due to an excess of egg whites from pot du cremes. These subtle whimsies collected raves; my guests left with brown paper sacks filled with these delicious Cherry Chocolate Almond Meringues. I highly recommend making these around Valentine’s Day, as they make a perfect treat for Cupid.

Prep time
Cook time
Total time
Serve with miniature chocolate pot du cremes, with ice cream or fresh berries.
Recipe type: Dessert
Cuisine: American
Yield: 24 ea
  • 6 egg whites
  • 2 cups sugar
  • 1 teaspoon vanilla
  • 1 teaspoon salt, Kosher
  • 1 cup almonds, whole skin one, roasted and coarsely chopped
  • 1 cup cherries, dried tart
  • 12 oz. chocolate chips, semi sweet, good quality
Preheat the oven to 325º F Bake 350º F convection
  1. Beat egg whites in a standing mixer until frothy. Slowly add the sugar while beating.
  2. Add salt and vanilla.
  3. Beat until stiff peaks form.
  4. Using a rubber spatula, fold in the chopped almonds, cherries, and chocolate chips.
  5. Line baking sheets with parchment paper.
  6. Scoop about a ¼ cup of mixture onto parchment paper for each meringue, leaving 1" between each.
(** make the meringues smaller if so desired, we just like the wow factor of the large ones when served to guests)
  7. Bake for 20 minutes or until just starting to brown.
  8. Cool on the baking sheet. Cool completely before stacking.
(** meringues are best if served the day they are made)
  9. Serve with miniature chocolate pot du cremes, with ice cream or fresh berries.

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