Chocolate Filled Meringue Cookies |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
2 egg whites |
1/4 teaspoon cream of tartar |
1/2 cup sugar |
1 teaspoon vanilla extract, divided |
1 cup finely chopped pecans |
1 tablespoon sifted powdered sugar |
1/2 cup butter |
2 tablespoons cocoa |
3 tablespoons half-and-half |
2 1/4 cups sifted powdered sugar |
Directions:
1. 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.
2. Drop mixture by teaspoonfuls 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.
3. 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.
4. Just before serving, pipe cocoa mixture (using a pastry bag fitted with a star tip) into the indentation of each cookie.
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