Print Options

 
 
 Print
Chocolate Meringue Cups Recipe

Chocolate Meringue Cups Recipe

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
TOTAL TIME: Prep: 30 min. + chilling Bake: 45 min. + standing YIELD:15 servings

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

  • 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.

Nutritional Facts

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