Chocolate Mint Mousse Meringues Recipe

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Chocolate Mint Mousse Meringues
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Ingredients
8
Count
Nutrition
164
Calories
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Ingredients:

Directions:

  1. Line a baking sheet with parchment paper; draw 6 (3 1/2 ) circles onto paper. Turn paper over to prevent markings from touching meringues; set aside.
  2. Beat egg whites at low speed with an electric mixer until foamy; add cream of tartar. Increase speed to medium; gradually add 2 tablespoons sugar, 1 tablespoon at a time, beating until soft peaks form. Increase speed to high; gradually add remaining 6 tablespoons sugar and 1/2 cup powdered sugar, 1 tablespoon at a time, beating until stiff peaks form and sugars dissolve (2 to 4 minutes). Fold in peppermint extract.
  3. Immediately spoon meringue into mounds on paper circles. Shape into circles, using the back of a spoon, and mounding the sides at least 1/2 higher than centers. Bake at 225° for 1 hour and 35 minutes. Turn oven off. Let meringue shells stand in closed oven 8 hours. Peel shells gently from parchment paper. (Store meringue shells in an airtight container up to 2 days before filling.)
  4. Place whipping cream and chocolate morsels in a saucepan. Cook over medium-low heat, stirring constantly, until chocolate melts and mixture is smooth. Remove from heat, and cool completely. Cover and chill at least 8 hours. Beat chocolate mixture at medium-high speed with an electric mixer until thickened and firm.
  5. Spoon mousse evenly into meringue shells; sprinkle with crushed peppermint candies.
  6. Meringue Moxie: Follow the tips below for snow-white, crisp meringues every time.
  7. Want meringues with the most volume?
  8. *Use room temperature eggs. Run eggs (still in the shell) under very warm water 30 seconds; pat dry.
  9. *Beat egg whites in a clean bowl, free of grease; a greasy bowl inhibits fluffy results.
  10. *Use a little cream of tartar; it helps produce a stable meringue that won't deflate. Quickly spoon meringue onto baking sheet, and bake immediately after mixing.
  11. What's the key to crispy?
  12. *Hard meringues have a high sugar content, 1/4 cup per egg white. The sugar draws water away from beaten egg whites so that in the oven the meringues become crisp and dry.
  13. *Using powdered sugar makes hard meringues very light.
  14. Can I make them ahead?
  15. *Hard meringues should keep several days when stored in an airtight container. If needed, recrisp them in a 200° oven for 20 to 30 minutes.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 163.52 Kcal (685 kJ)
Calories from fat 99.45 Kcal
% Daily Value*
Total Fat 11.05g 17%
Cholesterol 33.3mg 11%
Sodium 48.56mg 2%
Potassium 109.62mg 2%
Total Carbs 14.49g 5%
Sugars 12.83g 51%
Protein 3.03g 6%
Vitamin C 0.3mg 1%
Calcium 22.5mg 2%
Amount Per 100 g
Calories 243.17 Kcal (1018 kJ)
Calories from fat 147.89 Kcal
% Daily Value*
Total Fat 16.43g 17%
Cholesterol 49.52mg 11%
Sodium 72.21mg 2%
Potassium 163.01mg 2%
Total Carbs 21.55g 5%
Sugars 19.08g 51%
Protein 4.51g 6%
Vitamin C 0.4mg 1%
Calcium 33.4mg 2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 4.2
    Points
  • 5
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

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