Chocolaty Lemon Meringue Cups Recipe

Chocolaty Lemon Meringue Cups Recipe
Chocolaty Lemon Meringue Cups Recipe photo by Taste of Home
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Chocolaty Lemon Meringue Cups Recipe

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Homemade tart lemon curd balances the light meringue cups and rich chocolate ganache in these individual desserts. —Taste of Home Test Kitchen
MAKES:
8 servings
TOTAL TIME:
Prep: 1 hour Bake: 45 min. + standing
MAKES:
8 servings
TOTAL TIME:
Prep: 1 hour Bake: 45 min. + standing

Ingredients

  • MERINGUE:
  • 2 egg whites
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1/4 teaspoon white vinegar
  • 1/2 cup sugar
  • 1/4 cup miniature semisweet chocolate chips
  • LEMON CURD:
  • 6 eggs
  • 2 cups sugar
  • 1 cup lemon juice (about 4 lemons)
  • 1/2 cup butter, melted
  • 2 tablespoons grated lemon peel
  • GANACHE:
  • 4 ounces semisweet chocolate, coarsely chopped
  • 1/2 cup heavy whipping cream
  • 1/2 teaspoon vanilla extract

Directions

For meringue, in a large bowl, beat the egg whites, vanilla, salt and vinegar on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form.
Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form. Fold in chocolate chips.
Drop meringue into eight mounds on parchment paper-lined baking sheets. Shape into 3-in. cups with the back of a spoon.
Bake at 275° for 45 minutes or until set and dry. Turn oven off; leave meringues in oven for 1-1/2 hours.
Meanwhile, in a large heavy saucepan, combine eggs and sugar. Stir in the lemon juice, butter and lemon peel. Cook and stir over medium-low heat for 15 minutes or until mixture is thickened and reaches 160°. Transfer to a small bowl; refrigerate until chilled.
For ganache, in a small saucepan, melt chocolate with cream over low heat; stir until blended. Remove from the heat; stir in vanilla. Cool slightly.
Just before serving, spoon lemon curd into meringue cups. Drizzle ganache around meringue. Yield: 8 servings.
Originally published as Chocolaty Lemon Meringue Cups in Taste of Home's Holiday & Celebrations Cookbook Annual 2007, p163

Nutritional Facts

1 each: 507 calories, 23g fat (13g saturated fat), 210mg cholesterol, 258mg sodium, 72g carbohydrate (67g sugars, 1g fiber), 7g protein.

  • MERINGUE:
  • 2 egg whites
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1/4 teaspoon white vinegar
  • 1/2 cup sugar
  • 1/4 cup miniature semisweet chocolate chips
  • LEMON CURD:
  • 6 eggs
  • 2 cups sugar
  • 1 cup lemon juice (about 4 lemons)
  • 1/2 cup butter, melted
  • 2 tablespoons grated lemon peel
  • GANACHE:
  • 4 ounces semisweet chocolate, coarsely chopped
  • 1/2 cup heavy whipping cream
  • 1/2 teaspoon vanilla extract
  1. For meringue, in a large bowl, beat the egg whites, vanilla, salt and vinegar on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form.
  2. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form. Fold in chocolate chips.
  3. Drop meringue into eight mounds on parchment paper-lined baking sheets. Shape into 3-in. cups with the back of a spoon.
  4. Bake at 275° for 45 minutes or until set and dry. Turn oven off; leave meringues in oven for 1-1/2 hours.
  5. Meanwhile, in a large heavy saucepan, combine eggs and sugar. Stir in the lemon juice, butter and lemon peel. Cook and stir over medium-low heat for 15 minutes or until mixture is thickened and reaches 160°. Transfer to a small bowl; refrigerate until chilled.
  6. For ganache, in a small saucepan, melt chocolate with cream over low heat; stir until blended. Remove from the heat; stir in vanilla. Cool slightly.
  7. Just before serving, spoon lemon curd into meringue cups. Drizzle ganache around meringue. Yield: 8 servings.
Originally published as Chocolaty Lemon Meringue Cups in Taste of Home's Holiday & Celebrations Cookbook Annual 2007, p163

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