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Chocolate-Filled Raspberry Meringues

 Chocolate-Filled Raspberry Meringues
"Whenever I serve these pretty pink meringue cups filled with fluffy chocolate mousse, I get compliments," notes Millie Charles of Bloomfield Hills, Michigan.
8 ServingsPrep: 15 min. + standing Bake: 45 min.


  • 3 egg whites
  • 1/4 teaspoon cream of tartar
  • 3 tablespoons raspberry gelatin powder
  • 3/4 cup sugar
  • 4 ounces German sweet chocolate, chopped
  • 3 tablespoons water
  • 1/2 cup cold fat-free milk
  • 1-1/2 teaspoons McCormick® Pure Vanilla Extract
  • 1 envelope whipped topping mix (Dream Whip)
  • 3/4 cup fresh raspberries


  • Place egg whites in a bowl; let stand at room temperature for 30
  • minutes. Beat egg whites and cream of tartar on medium speed until
  • soft peaks form. Gradually beat in gelatin. Add sugar, 1 tablespoon
  • at a time, beating on high until stiff peaks form and sugar is
  • dissolved.
  • Drop meringue into eight mounds on a parchment-lined baking sheet.
  • Shape into 3-1/2-in. cups with the back of a spoon. Bake at 250°
  • for 45 minutes. Turn oven off; leave meringues in the oven for 1 to
  • 1-1/2 hours.
  • For filling, in a microwave, melt chocolate with water; stir until

2 of 2

Chocolate-Filled Raspberry Meringues (continued)

Directions (continued)

  • smooth. Cool. In a small bowl, beat milk, vanilla and whipped
  • topping mix until soft peaks form. Fold into melted chocolate. Spoon
  • into meringue cups. Refrigerate until serving. Garnish with
  • raspberries. Yield: 8 servings.
Nutritional Facts: One serving (1 each) equals 205 calories, 5 g fat (3 g saturated fat), trace cholesterol, 41 mg sodium, 39 g carbohydrate, 1 g fiber, 4 g protein. Diabetic Exchanges: 2 starch, 1 fat, 1/2 fruit.