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Filled Chocolate Meringues

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  Egg whites 2 (At Room Temperature)
  Cream of tartar 1⁄4 Teaspoon
  Salt 1 Dash
  Sugar 1⁄2 Cup (8 tbs)
  Vanilla extract 1⁄2 Teaspoon
  Cocoa 2 Tablespoon (Hershey's Brand)
  Chocolate cheese filling 1 Cup (16 tbs)
  Raspberries 1 Cup (16 tbs)
  Mint leaves 1 Cup (16 tbs)

Heat oven to 275°F.
Place parchment paper on cookie sheets.
In small mixer bowl, beat egg whites with cream of tartar and salt until soft peaks form.
Beat in sugar, 1 tablespoon at a time, until stiff, glossy peaks form.
Fold in vanilla.
Sift cocoa over top of egg white mixture; gently fold in cocoa until combined.
Drop by tablespoonfuls onto parchment paper.
With back of small spoon, make indentation in center of each mound.
Bake 45 minutes or until meringue turns a light cream color and feels dry to the touch.
Carefully peel meringues off parchment paper; cool completely on wire racks.

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