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Chocolate Meringue Cups cont.
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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.
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Printed from tasteofhome.com Jul 23, 2008Copyright Reiman Media Group, Inc © 2008 |