Chocolate Filled Meringue Shells Recipes

CHOCOLATE-FILLED MERINGUES

Steps:

• Place egg whites in a small bowl; let stand at room temperature for 30 minutes. Add the cream of tartar, vanilla and salt; beat on medium speed until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating until stiff peaks form and sugar is dissolved., Line a baking sheet with parchment. Spoon meringue into 6 mounds on paper. Using the back of a spoon, shape into 3-in. cups. Bake at 300° for 35 minutes. Turn off oven and do not open door; let meringues dry for 1 hour. Cool on a wire rack., For filling, in a bowl, beat cream cheese, confectioners' sugar and cocoa until smooth and fluffy. Fold in whipped topping. Process the strawberries in a blender or food processor until pureed. To serve, spoon filling into meringue shells. Top with strawberry sauce.

CHOCOLATE-FILLED MERINGUE SHELLS

Steps:

• 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.

MERINGUES CHANTILLY

Steps:

• Preheat the oven to 200 degrees F. Line 2 baking sheets with parchment paper. Using a small glass and a pencil, draw 6 (3 1/2-inch) circles on each piece of paper. Turn the paper face-down on the baking sheets.
• In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites, cream of tartar, and a large pinch of salt on medium speed until frothy. Add 1 cup of the sugar and raise the speed to high until the egg whites form very stiff peaks. Whisk in the vanilla. Carefully fold the remaining 1/2 cup of sugar into the meringue. With a large star - shaped pastry tip, pipe a disc of meringue inside each circle. Pipe another layer around the edge to form the sides of the shells.
• Bake for 2 hours, or until the meringues are dry and crisp but not browned. Turn off the heat and allow the meringues to sit in the oven for 4 hours or overnight.
• Spread some of the sauce from the stewed berries on each plate. Place a meringue on top and fill with whipped cream. Top with berries and serve.
• Whip the cream in the bowl of an electric mixer fitted with the whisk attachment. When it starts to thicken, add the sugar, vanilla and orange liqueur and continue to whip until the cream forms stiff peaks. Don't overbeat, or you'll end up with butter!
• Combine the blueberries, one-half pint of raspberries, the sugar and zest in a saucepan and bring to a boil. Lower the heat and cook uncovered over medium-low heat, stirring occasionally, for 8 to 10 minutes. The juice will become a syrup and the berries will be slightly cooked. Off the heat, stir in the remaining raspberries and the framboise. Set aside.

MERINGUES (PLAIN AND CHOCOLATE FILLED)

Steps:

• Preheat oven to 225 degrees. Have egg whites at about 70 degrees. Beat until foamy in an electric mixer or by hand. Add vanilla. While continuing to beat, add sugar one tablespoon at a time. When the mixture stands in stiff peaks on the beater, it is ready for baking. Fill a pastry bag with mixture and pipe onto parchment covered baking sheet, using star tip to create kisses. Bake about 1 hour or longer, depending on the size. Do not remove from the oven at once, but turn off the oven, open the door and leave them for at least 5 minutes. Cool gradually, away from a draft. Remove them from the sheet when cool.
• To prepare chocolate ganache, pour hot, scalded cream over chocolate. Blend until smooth. Cool.
• To fill meringues, crush the bottom lightly with the thumb while still warm. Fill the hollows with chocolate ganache.

MERINGUE CRUST

Steps:

• In a large bowl, beat egg whites, cream of tartar, and salt until soft peaks form. Add vanilla, and slowly beat in sugar until very stiff and glossy. Spread mixture into a 9 inch pie plate to form a shell.
• Bake at 300 degrees F (150 degrees C) for 50 minutes. Turn oven off, and leave meringue in oven for 1 hour. Cool.

CHOCOLATE FILLED MERINGUE COOKIES

Steps:

• Preheat oven to 350ºF.
• Beat egg whites and cream of tartar at high speed with a mixer until foamy.
• Gradually add the 1/2 cup of sugar, 1 Tbs at a time, until stiff peaks form and sugar is dissolved - about 2-4 minute.
• Stir in 1/2 tsp vanilla extract and chopped pecans.
• Drop by teaspoonfuls onto baking sheets lined with aluminum foil.
• Dip a finger in the Tbs of powdered sugar and make an indentation in the center of each cookie.
• Place in the oven and immediately turn the oven OFF. Don't open the door for at least 8 hours.
• Remove from oven, and carefully peel cookies from foil.
• Combine butter, cocoa, and half and half in a small saucepan and bring to a boil over medium heat.
• Remove from heat and cool to room temperature.
• Add the 2 1/4 cups powdered sugar and beat well with an electric mixer.
• Stir in remaining 1/2 tsp vanilla.
• Just before serving, pipe cocoa mixture into the indentation of each cookie with a star tip - if you have one.

MERINGUE SHELLS

Steps:

• Beat all ingredients together well. Then beat in slowly 1 cup sugar, 1/3 cup at a time.
• Beat until mixture forms very stiff peaks.
• Line cookie sheet with waxed paper.
• Divide meringue into 8 circles on waxed paper. Slightly hollow out centers and make a stand-up ridge around outside of meringue shells.
• Bake at 300 degrees for 45 minutes.
• Let cool on pan.
• To serve, fill shells with vanilla ice cream and top with sweetened sliced strawberries.