Chocolate-Filled Meringues Recipe

4.5 3 4
Chocolate-Filled Meringues Recipe
Chocolate-Filled Meringues Recipe photo by Taste of Home
Publisher Photo

Chocolate-Filled Meringues Recipe

Read Reviews
4.5 3 4
Publisher Photo
"These lovely delicate meringue shells are easy to make, and their crisp texture is a perfect complement to the creamy chocolate filling," says Mary Lou Wayman from Salt Lake City, Utah.
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. + standing Bake: 35 min. + cooling
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. + standing Bake: 35 min. + cooling

Ingredients

  • 2 egg whites
  • 1/4 teaspoon cream of tartar
  • 1/4 teaspoon vanilla extract
  • Dash salt
  • 1/2 cup sugar
  • FILLING:
  • 1 package (8 ounces) cream cheese, softened
  • 1 cup confectioners' sugar
  • 1/4 cup baking cocoa
  • 1 cup whipped topping
  • 1 package (10 ounces) frozen sweetened sliced strawberries, thawed

Directions

Place egg whites in a small mixing bowl; let stand at room temperature for 30 minutes. Beat on medium speed until foamy. Add cream of tartar, vanilla and salt; beat until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating until stiff peaks form.
Line a baking sheet with parchment paper. Spoon meringue into six mounds on paper. Using the back of a spoon, shape into 3-in. cups. Bake at 300° for 35 minutes. Turn off oven and do not open door; let meringues dry for 1 hour. Cool on a wire rack.
For filling, in a mixing bowl, beat cream cheese, confectioners' sugar and cocoa until smooth and fluffy. Fold in whipped topping. Process the strawberries in a blender or food processor until pureed. To serve, spoon filling into meringue shells. Top with strawberry sauce. Yield: 6 servings.
Originally published as Chocolate-Filled Meringues in Taste of Home April/May 2002, p65

Nutritional Facts

1 each: 369 calories, 16g fat (10g saturated fat), 42mg cholesterol, 156mg sodium, 55g carbohydrate (48g sugars, 2g fiber), 5g protein.

  • 2 egg whites
  • 1/4 teaspoon cream of tartar
  • 1/4 teaspoon vanilla extract
  • Dash salt
  • 1/2 cup sugar
  • FILLING:
  • 1 package (8 ounces) cream cheese, softened
  • 1 cup confectioners' sugar
  • 1/4 cup baking cocoa
  • 1 cup whipped topping
  • 1 package (10 ounces) frozen sweetened sliced strawberries, thawed
  1. Place egg whites in a small mixing bowl; let stand at room temperature for 30 minutes. Beat on medium speed until foamy. Add cream of tartar, vanilla and salt; beat until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating until stiff peaks form.
  2. Line a baking sheet with parchment paper. Spoon meringue into six mounds on paper. Using the back of a spoon, shape into 3-in. cups. Bake at 300° for 35 minutes. Turn off oven and do not open door; let meringues dry for 1 hour. Cool on a wire rack.
  3. For filling, in a mixing bowl, beat cream cheese, confectioners' sugar and cocoa until smooth and fluffy. Fold in whipped topping. Process the strawberries in a blender or food processor until pureed. To serve, spoon filling into meringue shells. Top with strawberry sauce. Yield: 6 servings.
Originally published as Chocolate-Filled Meringues in Taste of Home April/May 2002, p65

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Reviews forChocolate-Filled Meringues

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MY REVIEW
mtpenner User ID: 3915650 204827
Reviewed Apr. 13, 2013

"Everyone commented on this dessert, and the dish was empty in no time. Will make again, but use less sugar or replace with stevia."

MY REVIEW
shirley Borgerding User ID: 5600962 36368
Reviewed Feb. 1, 2011

"THERE IS NO RECIPE FOR THE STRAWBERRY SAUCE TO TOP THE DESSERTS INCLUDED"

MY REVIEW
bglasgow User ID: 1794045 48039
Reviewed Sep. 6, 2010

"I have made this many times! It always has great reviews."

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