Best Chocolate Filled Meringue Recipes

CHOCOLATE FUDGE CUPCAKES FILLED WITH CHOCOLATE FUDGE COOKIE BAR AND MARSHMALLOW MERINGUE FROSTING

Steps:

• Preheat the oven to 350 degrees F. Line cupcake pans with cupcake liners.
• Sift together the flour, sugar, cocoa, baking soda, baking powder, and salt. Set aside. In a large bowl, combine the buttermilk, oil, eggs, and vanilla. Slowly add the wet ingredients to the dry. Slowly stir in the coffee and water.
• Fill the cupcake pans about two-thirds full. Place a piece of Chocolate Fudge Cookie Bar in each cupcake. Bake until a toothpick inserted into the center of the cakes comes out clean, 9 to 11 minutes. Cool completely, and then frost with Marshmallow Meringue Frosting and enjoy!
• Preheat the oven to 350 degrees F.
• Combine the cookie crumbs and salt with the melted butter. Press into the bottom of a greased 13 by 9-inch pan. Bake for 8 minutes and let cool. Melt the chocolate chips and condensed milk together until completely melted and combined. Pour over the cookie crust and let cool.
• Beat the sugar, water, egg whites, and cream of tartar over a double boiler until stiff peaks form, 10 to 12 minutes. Remove from the heat and stir in the vanilla. Continue beating until the frosting is thick, about 3 minutes.

CHOCOLATE-FILLED MERINGUE SNOWBALLS

Steps:

• Heat oven to 250° F. Generously grease cookie sheets with shortening.
• In medium bowl, stir powdered sugar, cookie crumbs, pecans, chocolate chips, bourbon and corn syrup until well mixed. Shape 1/2 teaspoonfuls into balls; place on sheet of waxed paper. (If necessary, flour hands to shape balls.)
• In small bowl, beat egg whites with electric mixer on high speed until soft peaks form. Gradually add sugar, beating until stiff peaks form. Stir in vanilla.
• Drop balls 1 at a time into meringue. With spoon, coat well to form 1-inch balls; place on cookie sheets. Swirl top of meringue with spoon.
• Bake 30 minutes or until meringue snowballs are crisp. Immediately remove from cookie sheets.

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.

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.

CHOCOLATE-FILLED MERINGUE

Steps:

• In a bowl, beat egg whites, vanilla, cream of tartar and salt until soft peaks form. Gradually add sugars, beating until stiff peaks form. Fold in pecans. Grease the bottom and sides of a 9-in. pie plate, leaving top edge ungreased. Spread meringue onto the bottom and up the sides of prepared plate. Build up top edge. Bake at 350° for 20-30 minutes or until lightly browned. Cool on a wire rack., If chocolate stars are desired, melt chocolate chips. Transfer chocolate to a small heavy-duty resealable bag; cut a small hole in one corner of bag. On a waxed paper-lined baking sheet, pipe chocolate into star shapes. Refrigerate until firm, about 15 minutes. When ready to serve, carefully remove stars with a metal spatula., For filling, in a heavy saucepan, combine candy bars, unsweetened chocolate and water. Cook and stir over low heat until melted. Pour into a large bowl; cool to room temperature. Stir in vanilla. Fold in whipped cream; pour into the crust. Top with additional whipped cream and chocolate stars if desired.