Chocolate-Filled Raspberry Meringues |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 8 |
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Whenever I serve these pretty pink meringue cups filled with fluffy chocolate mousse, I get compliments, notes Millie Charles of Bloomfield Hills, Michigan. Ingredients:
3 egg whites |
1/4 teaspoon cream of tartar |
3 tablespoons raspberry gelatin powder |
3/4 cup sugar |
4 ounces german sweet chocolate, chopped |
3 tablespoons water |
1/2 cup cold fat-free milk |
1-1/2 teaspoons vanilla extract |
1 envelope whipped topping mix (dream whip) |
3/4 cup fresh raspberries |
Directions:
1. Place egg whites in a bowl; let stand at room temperature for 30 minutes. Beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in gelatin. Add sugar, 1 tablespoon at a time, beating on high until stiff peaks form and sugar is dissolved.
2. Drop meringue into eight mounds on a parchment-lined baking sheet. Shape into 3-1/2-in. cups with the back of a spoon. Bake at 250° for 45 minutes. Turn oven off; leave meringues in the oven for 1 to 1-1/2 hours.
3. For filling, in a microwave, melt chocolate with water; stir until smooth. Cool. In a small bowl, beat milk, vanilla and whipped topping mix until soft peaks form. Fold into melted chocolate. Spoon into meringue cups. Refrigerate until serving. Garnish with raspberries. Yield: 8 servings.
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