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Chocolate Truffle Meringues

(14)

3 reviews

25 min prep time
2 hr 10 min total time
7 ingredients
24 servings

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Meringue cookies are as light as air, thanks to whipped egg whites. Topped with a rich chocolate filling, you'll find they are irresistible!

Ingredients

Meringues

2: egg whites

1/3: cup granulated sugar

1/2: cup powdered sugar

2: tablespoons unsweetened baking cocoa

Filling

1/4: cup whipping cream

3: oz bittersweet baking chocolate, chopped, or 1/2 cup dark chocolate chips

2: tablespoons butter or margarine, cut into small pieces

Steps

1 Heat oven to 200°F. Line cookie sheet with cooking parchment paper. In medium bowl, beat egg whites with electric mixer on medium speed until soft peaks form. Gradually add granulated sugar, beating at high speed just until stiff peaks form.
2 In small bowl, mix powdered sugar and cocoa. Fold cocoa mixture, 1/3 at a time, into beaten egg whites. Spoon mixture into decorating bag fitted with star tip. Draw 1 1/2-inch diameter circle on white paper; place under parchment paper as a guide for piping rounds. Pipe mixture into twenty-four 1 1/2-inch rounds on parchment-lined cookie sheet. With back of teaspoon, make an indentation in each to hold filling. (Or, mixture can be spooned into dollops on parchment paper.)
3 Bake 1 to 1 1/4 hours or until crisp. Cool completely, about 10 minutes.
4 Meanwhile, in 1-quart heavy saucepan, heat whipping cream just to simmering over medium-low heat. Remove from heat; stir in chocolate with wire whisk until melted. Stir in butter pieces, a few at a time, until melted. Refrigerate until thickened, about 30 minutes.
5 Just before serving, spoon or pipe about 1 teaspoon filling into indentation of each meringue.

1 Heat oven to 200°F. Line cookie sheet with cooking parchment paper. In medium bowl, beat egg whites with electric mixer on medium speed until soft peaks form. Gradually add granulated sugar, beating at high speed just until stiff peaks form.
2 In small bowl, mix powdered sugar and cocoa. Fold cocoa mixture, 1/3 at a time, into beaten egg whites. Spoon mixture into decorating bag fitted with star tip. Draw 1 1/2-inch diameter circle on white paper; place under parchment paper as a guide for piping rounds. Pipe mixture into twenty-four 1 1/2-inch rounds on parchment-lined cookie sheet. With back of teaspoon, make an indentation in each to hold filling. (Or, mixture can be spooned into dollops on parchment paper.)
3 Bake 1 to 1 1/4 hours or until crisp. Cool completely, about 10 minutes.
4 Meanwhile, in 1-quart heavy saucepan, heat whipping cream just to simmering over medium-low heat. Remove from heat; stir in chocolate with wire whisk until melted. Stir in butter pieces, a few at a time, until melted. Refrigerate until thickened, about 30 minutes.
5 Just before serving, spoon or pipe about 1 teaspoon filling into indentation of each meringue.

Expert Tips

Cooking parchment paper is a grease- and moisture-resistant paper that prevents baked goods from sticking to pans. It also keeps the pans clean. Look for it near the foil at the grocery store.

Cookies can be made up to 24 hours before serving; store in tightly covered container. Up to 2 hours before serving, spoon in filling and store in refrigerator until ready to serve.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cookie

Calories: 60
Calories from Fat: 35

% Daily Value

Total Fat: 3 1/2g; 6%
Saturated Fat 2 1/2g 11% Trans Fat 0g
Cholesterol: 5mg; 2%
Sodium: 15mg; 1%
Total Carbohydrate: 7g; 2%
Dietary Fiber 0g 0% Sugars 5g
Protein: 0g

% Daily Value*:

Vitamin A: 0%; 0%
Vitamin C: 0%; 0%
Calcium: 0%; 0%
Iron: 4%; 4%

Exchanges:

0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;

Carbohydrate Choice

1/2

*Percent Daily Values are based on a 2,000 calorie diet.

Comments + Recipe Twists

Pillsbury

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