Chocolate Filled Meringue Cookies
|Cream of tartar||1⁄4 Teaspoon|
|Sugar||1⁄2 Cup (8 tbs)|
|Vanilla extract||1 Teaspoon, divided|
|Pecans||1 Cup (16 tbs), finley chopped|
|Powdered sugar||1 Tablespoon, sifted|
|Butter||1⁄2 Cup (8 tbs)|
|Half and half||3 Tablespoon|
|Powdered sugar||2 1⁄4 Cup (36 tbs), sifted|
Preheat oven to 350°.
Beat egg whites and cream of tartar at high speed of an electric mixer until foamy.
Gradually add 1/2 cup sugar, 1 tablespoon at a time, beating until stiff peaks form and sugar dissolves (2 to 4 minutes).
Stir in 1/2 teaspoon vanilla and chopped pecans.
Drop mixture by teaspoon onto cookie sheets lined with aluminum foil.
Dip finger in 1 tablespoon powdered sugar, and make an indentation in center of each cookie.
Place in oven, and immediately turn oven off.
Do not open door for at least 8 hours.
Remove from oven, and carefully peel cookies from foil.
Combine butter, cocoa, and half-and-half in a small saucepan; bring to a boil over medium heat.
Remove from heat, and cool to room temperature.
Add 2 1/4 cups powdered sugar, and beat well with an electric mixer.
Stir in remaining 1/2 teaspoon vanilla.
Just before serving, pipe cocoa mixture (using a pastry bag fitted with a star tip) into the indentation of each cookie.