Recipes

Mocha Cream-Filled Meringues

Posted by nwilker on October 10, 2010 | Comments Off on Mocha Cream-Filled Meringues

I was going to a friends hour for dinner and was tasked with desert, I knew i wanted to bring a bottle of port and needed something with a bitter chocolate twist to accompany it…

I had this recipe saved and decided to give it a go. The cooking light version calls for Cacao nibs, which i didn’t have any of, so i went with chocolate chips instead! I would not go with 8 servings – i would got with more servings that were more along the size of 2 bite items, the bigger ones disintegrated when you use the fork!

Mocha Cream-Filled Meringues

Ingredients

  • Meringues:
  • 2  large egg whites
  • 1/4  teaspoon  cream of tartar
  • Dash of salt
  • 2/3  cup  granulated sugar
  • 2  tablespoons  unsweetened cocoa
  • 1/2  teaspoon  instant coffee granules
  • 1/2  teaspoon  vanilla extract
  • 1/4  cup  cacao nibs (such as Scharffen Berger) – replaced with chocolate chips
  • Filling:
  • 3  tablespoons  unsweetened cocoa
  • 3  tablespoons  boiling water
  • 1/2  teaspoon  instant coffee granules
  • 1/2  cup  powdered sugar
  • 1/2  cup  (4 ounces) 1/3-less-fat cream cheese
  • 1 1/2  cups  frozen reduced-calorie whipped topping, thawed
  • 8  teaspoons  chocolate syrup
  • 2  teaspoons  cacao nibs – skipped!

Preparation

1. Preheat oven to 300°.

2. To prepare meringues, cover a baking sheet with parchment paper. Draw 8 (4-inch) circles on paper. Turn paper over; secure with masking tape.

3. Combine egg whites and cream of tartar in a large bowl; beat with a mixer at high speed until soft peaks form. Add salt. Gradually add granulated sugar, 1 tablespoon at a time, beating until stiff peaks form. Add 2 tablespoons cocoa, 1/2 teaspoon coffee, and vanilla; beat well. Fold in 1/4 cup cacao nibs. Divide batter evenly among 8 circles on prepared baking sheet; spread to fill circles using the back of a spoon.

4. Bake at 300° for 35 minutes. Turn oven off; cool meringues in closed oven 1 hour. Carefully remove meringues from paper. Cool completely on a wire rack. (Store in an airtight container for up to a week).

5. To prepare filling, combine 3 tablespoons cocoa, 3 tablespoons boiling water, and 1/2 teaspoon coffee granules in a small bowl, stirring with a whisk until smooth. Cool. Combine powdered sugar and cream cheese in a medium bowl; beat with a mixer until smooth. Add cocoa mixture; beat well. Fold in whipped topping. Spoon 1/4 cup filling into center of each meringue; drizzle 1 teaspoon chocolate syrup over each filled meringue. Sprinkle 1/4 teaspoon cacao nibs over each serving.

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