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Chocolate-Filled Meringues

"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.
  • Total Time
    Prep: 20 min. + standing Bake: 35 min. + cooling
  • Makes
    6 servings


  • 2 large egg whites
  • 1/4 teaspoon cream of tartar
  • 1/4 teaspoon vanilla extract
  • Dash salt
  • 1/2 cup sugar
  • 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


  • Place egg whites in a small bowl; let stand at room temperature for 30 minutes. Add the cream of tartar, vanilla and salt; beat on medium speed until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating until stiff peaks form and sugar is dissolved.
  • Line a baking sheet with parchment. Spoon meringue into 6 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 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.
Nutrition Facts
1 each: 369 calories, 16g fat (10g saturated fat), 42mg cholesterol, 156mg sodium, 55g carbohydrate (48g sugars, 2g fiber), 5g protein.
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Average Rating:
  • robertahammond
    Apr 10, 2018

    This is always a hit when I make it! Such a pretty presentation too.

  • Lesli Dustin
    Apr 29, 2013

    No comment left

  • mtpenner
    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.

  • shirley Borgerding
    Feb 1, 2011


  • bglasgow
    Sep 6, 2010

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

  • jlsmith
    Jun 27, 2008

    No comment left