Chocolate Meringue Cups
Light & Tasty
Looking for something low in cholesterol that will satisfy your sweet tooth? Give this airy cloud of cocoa meringue and chocolate mousse a try! It's a bit fussy, but it's well worth the effort.
—Ellen Govertsen of Wheaton, Illinois
SERVINGS: 15
CATEGORY: Lower Fat
METHOD: Baked
TIME: Prep: 30 min. + chilling Bake: 45 min. + standing
Ingredients:
- 4 egg whites
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1/2 teaspoon white vinegar
- 1 cup sugar
- 2 tablespoons baking cocoa
- CHOCOLATE MOUSSE:
- 1 cup fat-free milk
- 1 egg
- 1/4 cup plus 2 teaspoons corn syrup, divided
- 1/4 cup baking cocoa
- 3 squares (1 ounce each) semisweet chocolate
- 4 ounces reduced-fat cream cheese
- 2 teaspoons unflavored gelatin
- 1/4 cup plus 1 tablespoon cold water, divided
- 1 teaspoon vanilla extract
- 4 egg whites
- 3/4 cup sugar
- 1/4 teaspoon cream of tartar
- 15 peppermint candies, crushed
Directions:
Place egg whites in a large mixing bowl; let stand at room temperature for 30 minutes. Beat egg whites until foamy. Beat in the vanilla, salt and vinegar; beat on medium speed until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating on high until stiff peaks form. Sift cocoa over egg whites; fold into egg whites.
Drop 15 heaping tablespoonfuls onto parchment-lined baking sheets. Shape into 3-in. cups with the back of a spoon. Bake at 275° for 45 minutes or until golden brown. Turn oven off; leave meringues in oven for 1-1/2 hours.
In a large saucepan, combine the milk, egg, 1/4 cup corn syrup and cocoa. Cook and stir over medium heat until mixture reaches 160° and coats a metal spoon. Remove from the heat. Add chocolate and cream cheese; stir until melted.
In a small saucepan, sprinkle gelatin over 1/4 cup water; let stand for 1 minute. Cook and stir over low heat until gelatin is dissolved. Stir gelatin and vanilla into chocolate mixture. Cool.
In a heavy saucepan, combine the egg whites, sugar, cream of tartar, and remaining corn syrup and water. Cook over low heat and beat with a hand mixer on low until mixture reaches 160°.
Pour into a large mixing bowl; beat on high until soft peaks form. Fold into chocolate mixture. Chill for 1-2 hours or until mixture mounds.
Just before serving, spoon mousse into meringue cups; sprinkle with peppermint candy pieces. Yield: 15 servings.