Chocolate-Filled Meringue Shells |
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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 8 |
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âThis has been a favorite Easter dessert for years,â writes field editor Janis Plourde of Smooth Rock Falls, Ontario. âIt looks and tastes spectacular.â 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:
1. 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.
2. 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.
3. 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.
4. 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.
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