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Wednesday, March 2, 2011

♥ Chocolate-Filled Meringue Shells ♥

Ingredients:
* 2 egg whites
* 1/2 cup sugar
* 1/4 teaspoon ground cinnamon
* 1/2 teaspoon cider vinegar
* 1/4 teaspoon salt

FILLING:
* 1 cup (6 ounces) semisweet chocolate chips
* 1-1/2 cups heavy whipping cream, divided
* 1/4 cup sugar
* 1/4 teaspoon ground cinnamon
* Toasted chopped pecans

Directions:
* Place egg whites in a small bowl; let stand at room temperature for 30 minutes. In a small bowl, combine sugar and cinnamon. Add vinegar and salt to egg whites; beat on medium speed until soft peaks form. Gradually beat in cinnamon-sugar, 1 tablespoon at a time, on high until glossy peaks form and sugar is dissolved.
* Line two baking sheets with parchment paper. Spoon meringue into eight mounds on paper. Using the back of a spoon, shape into 3-in. cups. Bake at 250° for 30 minutes. Turn oven off and do not open door; let meringues dry in oven for 1 hour. Cool on baking sheets on wire racks.
* In a microwave-safe bowl, melt chocolate chips; stir until smooth. Spread 2 teaspoonfuls over the bottom of each meringue shell. Whisk 1/2 cup cream into remaining melted chocolate; cover and chill until slightly thickened, about 20 minutes.
* In a small bowl, beat remaining cream until soft peaks form. Gradually add sugar and cinnamon, beating until stiff peaks form; set aside half of cream mixture. Fold remaining cream mixture into chilled chocolate mixture; pipe into meringue shells. Dollop with reserved cream mixture; sprinkle with pecans.

Yield: 8 servings.

~~Taste of Home April/May 2006~~

2 comments:

The Fajdich Times said...

That is a great dessert! I love meringue shells filled with fresh fruit and lemon curd:)

Antiques And Teacups said...

Decadent my dear! Too bad you can't take them off the screen...makes my shortbread at tea look rather tame and dull...got my tea diffuser and love it! And am enjoying the tea sample you sent. Will visit the website as well. Thanks so much for that special touch!
Ruth