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Chocolate Meringue Cups

 Chocolate Meringue Cups
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
15 ServingsPrep: 30 min. + chilling Bake: 45 min. + standing

Ingredients

  • 4 egg whites
  • 1 teaspoon McCormick® Pure 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 McCormick® Pure 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

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Chocolate Meringue Cups (continued)

Directions (continued)

  • 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.
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.