Mocha Meringue Cups Recipe

Mocha Meringue Cups Recipe photo by Taste of Home

Be the first to write a review

Rate recipe

No one can resist a rich mocha filling sitting on top of a crisp, chewy meringue cup. My clan expects me to make these treats for many special occasions throughout the year.

[X]

Rate Mocha Meringue Cups Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Mocha Meringue Cups Recipe

Prep: 30 min. Bake: 45 min. + cooling

Yield: 8 Servings

30 45 75

Ingredients

3 egg whites
1/4 teaspoon cream of tartar
Dash salt
1 cup sugar
CHOCOLATE FILLING:
2 cups milk chocolate chips
1 cup heavy whipping cream
1 teaspoon instant coffee granules
1 teaspoon vanilla extract

Directions

Place egg whites in a small bowl; let stand at room temperature for 30 minutes. Add the cream of tartar and salt; beat on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved.
Spoon meringue into eight mounds on parchment-lined baking sheets. Shape into 3-in. cups with the back of a spoon. Bake at 275° for 45-50 minutes. Turn oven off; leave meringues in oven for 1 hour.
Remove from the oven and cool on baking sheets. When completely cooled, remove meringues from the paper and store in an airtight container at room temperature.
For filling, in a microwave-safe-bowl, melt the chocolate chips with cream and coffee granules; stir until smooth. Stir in vanilla. Transfer to a small bowl; refrigerate until chilled.
Beat until stiff peaks form. Immediately spoon into a pastry bag or plastic bag with a #20 star tip. Pipe filling into meringue cups. Refrigerate until serving. Yield: 8 servings.

Nutritional Facts 1 serving (1 each) equals 423 calories, 24 g fat (15 g saturated fat), 50 mg cholesterol, 85 mg sodium, 51 g carbohydrate, 1 g fiber, 5 g protein.

Originally published as Mocha Meringue Cups in Taste of Home's Holiday & Celebrations Cookbook Annual 2003, p79