Individual Meringues Au Chocolat
|Cream of tartar||1⁄2 Teaspoon|
|Vanilla extract||1 Teaspoon|
|Sugar||1⁄2 Cup (8 tbs)|
Beat egg whites until frothy; add cream of tartar and extract and beat slightly.
Add sugar gradually, beating constantly until stiff peaks are formed.
Drop meringue mixture from a spoon into mounds on a baking sheet lined with unglazed paper.
Using back of spoon, start from center of each mound to form meringue shells or nests.
Bake at 250Â°F about 1 hour, or until dry to the touch.
Fill meringue shells with Chocolate-Mocha Cream Pudding.
Garnish with unsweetened whipped cream and coarsely chopped salted nuts.