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Chocolate-Filled Meringue Shells

Total Time

Prep: 25 min. Bake: 30 min. + standing


8 servings

“This has been a favorite easy Easter dessert for years,” writes field editor Janis Plourde of Smooth Rock Falls, Ontario. “It looks and tastes spectacular.”
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  • 2 large egg whites
  • 1/2 cup sugar
  • 1/4 teaspoon ground cinnamon
  • 1/2 teaspoon cider vinegar
  • 1/4 teaspoon salt
  • 1 cup semisweet chocolate chips
  • 1-1/2 cups heavy whipping cream, divided
  • 1/4 cup sugar
  • 1/4 teaspoon ground cinnamon
  • Toasted chopped pecans


  1. Place egg whites in a small bowl; let stand at room temperature for 30 minutes. In a small bowl, combine sugar and cinnamon. Add vinegar and salt to egg whites; beat on medium speed until soft peaks form. Gradually beat in cinnamon-sugar, 1 tablespoon at a time, on high until glossy peaks form and sugar is dissolved.
  2. Line two baking sheets with parchment paper. Spoon meringue into eight mounds on paper. Using the back of a spoon, shape into 3-in. cups. Bake at 250° for 30 minutes. Turn oven off and do not open door; let meringues dry in oven for 1 hour. Cool on baking sheets on wire racks.
  3. In a microwave-safe bowl, melt chocolate chips; stir until smooth. Spread 2 teaspoonfuls over the bottom of each meringue shell. Whisk 1/2 cup cream into remaining melted chocolate; cover and chill until slightly thickened, about 20 minutes.
  4. In a small bowl, beat remaining cream until soft peaks form. Gradually add sugar and cinnamon, beating until stiff peaks form; set aside half of cream mixture. Fold remaining cream mixture into chilled chocolate mixture; pipe into meringue shells. Dollop with reserved cream mixture; sprinkle with pecans.

Nutrition Facts

1 each: 332 calories, 23g fat (14g saturated fat), 61mg cholesterol, 107mg sodium, 33g carbohydrate (31g sugars, 1g fiber), 3g protein.

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