Milo Chocolate Chip Meringue Recipe

August 16, 2015

"Very few of us are what we seem." 

This ingenious quote by Agatha Christie applies not only to humans, but even to desserts - one of which is the classic meringue. 

Meringues are certainly not what they seem. On first glance, they look deceivingly crunchy. It is only upon biting into it that one discovers it's chewy and soft interior. In this case, it is a delightful surprise. 

But at times when you feel cheated and taken for a fool, know that you were probably not the only one who fell for the trick. As you bake these meringues, make a mental note that there is always more than meets the eye and take greater precautions in the future. 

Oh, and guess what. Meringues have one of the lowest calories. It's main components consist of egg whites and sugar. So dig in to this low-calories treat without guilt! I added milo powder to this recipe as milo is one of my favourite childhood drinks and I'm still feeling the SG50 fever. 

Milo Chocolate Chip Meringue Recipe 
Recipe adapted from Gimmesomeoven
Equipment: Electric Mixer
Servings: Makes 23 - 30 portions
Time: Active time: 25 min + Baking time: 30 min

4 egg whites at room temperature
1/4 tsp. salt
1/4 tsp. cream of tartar
1 Tbsp. vanilla essence
250g of caster sugar
150g of mini semisweet chocolate chips (set some aside for topping)
2 tbsp of Milo powder

Using a stand mixer, beat egg whites, salt, cream of tartar and vanilla essence on on low speed until the egg whites start to get frothy.
Gradually add in the sugar in one minute intervals (ensure that the sugar has dissolved before each addition). At this point, you can increase the mixer's speed to medium.
Beat until stiff peaks form.

Gently fold in chocolate chips with a spatula until it is just combined.

Drop the meringue by heaping spoonfuls onto a baking sheet lined with parchment paper. Dust on milo powder and sprinkle with chocolate chips.

Bake in a preheated oven at 150C for 25-30 minutes until they are slightly golden. Turn off the oven and let them cool in the oven for an additional 20 minutes to prevent the meringues from cracking. 

Watch my video here to learn how to make the meringues!

Yay to sinless and low-calorie desserts!

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  1. Hi there. Thank you for sharing. May I know how should I store the meringue cookies to keep the crispy exterior

    1. Hi Doreen, you can store them in an air tight container in the fridge and they should stay crispy for at least a few days :)

  2. Hi Doreen I tried the recipe and the inside of the meringue is soft... is it under bake..

    1. Hi Joycelyn, thank you for trying my recipe. The meringues are meant to be soft and chewy inside, so as long as you can remove them from the baking or parchment paper easily, it means they are ready :)