Chocolate Meringue Cups Recipe

Chocolate Meringue Cups Recipe
Chocolate Meringue Cups Recipe photo by Taste of Home
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Chocolate Meringue Cups Recipe

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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
MAKES:
15 servings
TOTAL TIME:
Prep: 30 min. + chilling Bake: 45 min. + standing
MAKES:
15 servings
TOTAL 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 ounces 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 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 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.
Originally published as Chocolate Meringue Cups in Light & Tasty December/January 2002, p39

Nutritional Facts

1 each: 201 calories, 4g fat (2g saturated fat), 19mg cholesterol, 153mg sodium, 40g carbohydrate (0 sugars, 2g fiber), 5g protein. Diabetic Exchanges: 2-1/2 starch.

  • 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 ounces 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
  1. Place egg whites in a large 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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°.
  6. Pour into a large bowl; beat on high until soft peaks form. Fold into chocolate mixture. Chill for 1-2 hours or until mixture mounds.
  7. Just before serving, spoon mousse into meringue cups; sprinkle with peppermint candy pieces. Yield: 15 servings.
Originally published as Chocolate Meringue Cups in Light & Tasty December/January 2002, p39

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