Meringue Devils
2 hr 20 min
Spooky little Halloween meringues — crispy, airy, and almost too cute to eat. Makes about 30 devils per batch.
dessertbakinggluten-free
We make these at least once a month — crispy outside, soft in the middle. Using both cocoa and melted chocolate makes all the difference.
Instructions
- 1
Preheat oven to 180°C and line a 20cm square pan with baking paper, leaving overhang for easy removal.
- 2
Melt butter and dark chocolate together in a heatproof bowl over simmering water, stirring until smooth. Remove from heat and let cool slightly.
- 3
Whisk in both sugars until well combined, then beat in eggs one at a time. Add vanilla extract.
- 4
Sift together flour, cocoa powder, and salt, then fold into the chocolate mixture until just combined. Don't overmix.
- 5
Fold in chocolate chips if using, then pour batter into prepared pan and spread evenly.
- 6
Bake for 25-30 minutes until a toothpick inserted in center comes out with a few moist crumbs. Don't overbake.
- 7
Cool completely in pan before lifting out using paper overhang and cutting into squares.
Per average serving
46
Calories
kcal
2.9
Protein
g
3.8
Carbs
g
2.1
Fat
g
0.1g
Fiber
0.2g
Sugar
84mg
Sodium
Family Portions
2portions
Adults
2
Children
No children added
Ingredients
Per average serving
46
Calories
kcal
2.9
Protein
g
3.8
Carbs
g
2.1
Fat
g
0.1g
Fiber
0.2g
Sugar
84mg
Sodium
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