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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 8 |
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No one can resist a rich mocha filling sitting on top of a crisp, chewy meringue cup. My clan expects me to make these treats for many special occasions throughout the year. Ingredients:
3 egg whites |
1/4 teaspoon cream of tartar |
dash salt |
1 cup sugar |
chocolate filling: |
2 cups milk chocolate chips |
1 cup heavy whipping cream |
1 teaspoon instant coffee granules |
1 teaspoon vanilla extract |
Directions:
1. Place egg whites in a small bowl; let stand at room temperature for 30 minutes. Add the cream of tartar and salt; beat on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved.
2. Spoon meringue into eight mounds on parchment-lined baking sheets. Shape into 3-in. cups with the back of a spoon. Bake at 275° for 45-50 minutes. Turn oven off; leave meringues in oven for 1 hour.
3. Remove from the oven and cool on baking sheets. When completely cooled, remove meringues from the paper and store in an airtight container at room temperature.
4. For filling, in a microwave-safe-bowl, melt the chocolate chips with cream and coffee granules; stir until smooth. Stir in vanilla. Transfer to a small bowl; refrigerate until chilled.
5. Beat until stiff peaks form. Immediately spoon into a pastry bag or plastic bag with a #20 star tip. Pipe filling into meringue cups. Refrigerate until serving. Yield: 8 servings.
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