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Chocolate Filled Meringues

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Ingredients
  Egg whites 2
  Vanilla 1⁄2 Teaspoon
  Cream of tartar 1⁄4 Teaspoon
  Sugar 1⁄2 Cup (8 tbs)
  Sugar 2⁄3 Cup (10.67 tbs)
  Cornstarch 4 Teaspoon
  Milk 1 1⁄2 Cup (24 tbs)
  Unsweetened chocolate square 2 1⁄4 Ounce, chopped (1 1/2 Squares, 1 1/2 Ounce Each)
  Egg yolks 2 , beaten
  Margarine/Butter 2 Tablespoon
  Vanilla 1 Teaspoon
  Maraschino cherries 4
Directions

Let egg whites come to room temperature.
Meanwhile, line a baking sheet with plain brown paper.
Draw four 4-inch circles on the paper.
In a small mixer bowl combine egg whites, 1/2 tea-spoon vanilla, and cream of tartar.
Beat with an electric mixer on medium speed till soft peaks form (tips curl).
Gradually add 1/2 cup sugar, beating on high speed till stiff peaks form (tips stand straight) and sugar is almost dissolved.
Place a mound of meringue on each circle.
Using the back of a spoon, shape meringue into shells.
Bake in a 300° oven for 35 minutes.
Meanwhile, in a heavy saucepan stir together 2/3 cup sugar, cornstarch, and 1/4 teaspoon salt.
Stir in milk and chocolate.
Cook and stir over medium heat till thickened and bubbly, then cook and stir for 2 minutes more.
Remove from the heat.
Gradually stir about 1 cup hot mixture into egg yolks.
Return to saucepan.
Cook and stir for 2 minutes more.
Remove from the heat.
Stir in margarine or butter and 1 teaspoon vanilla.
Pour into a bowl.
Cover surface of the pudding with clear plastic wrap.
Chill without stirring.
Before serving, spoon pudding into meringue shells.
Top each with a cherry.

Recipe Summary

Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Ingredient: 
Chocolate

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