Mocha Meringue Cups Recipe

5 1 1
Mocha Meringue Cups Recipe
Mocha Meringue Cups Recipe photo by Taste of Home
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Mocha Meringue Cups Recipe

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5 1 1
Publisher Photo
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.
MAKES:
8 servings
TOTAL TIME:
Prep: 30 min. Bake: 45 min. + cooling
MAKES:
8 servings
TOTAL TIME:
Prep: 30 min. Bake: 45 min. + cooling

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

Nutritional Facts

1 each: 423 calories, 24g fat (15g saturated fat), 50mg cholesterol, 85mg sodium, 51g carbohydrate (47g sugars, 1g fiber), 5g protein.

  • 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
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
Originally published as Mocha Meringue Cups in Taste of Home's Holiday & Celebrations Cookbook Annual 2003, p79

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MY REVIEW
germanycook User ID: 6411056 253704
Reviewed Sep. 5, 2016

"Super yummy! The filling was very rich and creamy, I ended up spreading it out because piping didn't look too nice..... These were also great to make ahead, did them a few days before and they kept well in the fridge."

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