Chocolate Meringue Stars With Raspberry Sauce

Jamie Geller Recipe
Chocolate Meringue Stars With Raspberry Sauce
20 stars servings | 18 minute cook time



  • 2 large egg whites, at room temperature
  • 4 tablespoons confectioners’ sugar, sifted
  • 3 teaspoons cocoa powder, sifted
  • Pinch kosher salt

Dipping Sauce:

  • ½  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 Ziploc 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.

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