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Chocolate Filled Meringue Cookies

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Ingredients
  Egg whites 2
  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)
  Cocoa 2 Tablespoon
  Half and half 3 Tablespoon
  Powdered sugar 2 1⁄4 Cup (36 tbs), sifted
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Snack
Method: 
Baked
Dish: 
Cookie
Ingredient: 
Chocolate

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