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Chocolate Meringue Stars with Raspberry Sauce

Chocolate Meringue Stars with Raspberry Sauce

It's always hard to strike that perfect balance between feeding your family food they love and feeling the need to impress the guests over the holiday. Next to macaroons, meringues are probably the most inherently Passover-friendly dessert. I love taking an every day favorite, and dressing it up for the holiday. Fold in some cocoa powder and serve with a dipping sauce (made simply from jam and lemon juice) and upgrade these crowd-pleasers to a fab closer for your holiday meal. (Warning: expect hugs from your happy kiddies!)  

  • Duration
  • Cook Time
  • Prep Time
  • 20 stars ServingsServings


For Meringue

  • 2 large egg whites, at room temperature
  • 4 tablespoon confectioners' sugar, sifted
  • 3 teaspoon cocoa powder, sifted
  • pinch kosher salt

For Dipping Sauce

  • 1/2 cup raspberry jam
  • 1 tablespoon lemon juice


1. Preheat oven to 200°F. Line 2 baking sheets with parchment paper and set aside.

2. With an electric mixer, beat egg whites until it just holds soft peaks. With mixer running, add a tablespoon of sugar at a time, beating on high until stiff, glossy peaks hold. Gently fold in salt and cocoa powder.

3. Transfer meringue to a pastry bag fitted with a ½-inch star tip. Pipe 1-inch wide stars about ½-inch apart until you have used all the meringue. If you don’t have a pastry bag or tips, you can fill a gallon resealable bag and trim the tip off. Pipe small circles as you would with a pastry bag.

4. Bake 1 ½ to 2 hours or until meringues are dry and crisp. Turn the oven off and cool in the oven with the door propped open for 1 hour.

5. In a small bowl, combine jam with lemon juice and stir to loosen. If still too thick, add a few drops of water until jam is the right consistency to use as a dipping sauce.