Chocolate Meringue Drops

By MarieR

Ingredients

• Ganache Filling Ingredients:
• 3 egg whites, at room temperature
• 1/4 teaspoon cream of tartar
• 1/4 teaspoon salt
• 1 cup sugar
• 3 tablespoons natural unsweetened cocoa powder
• 1/4 cup Ganache Filling
• Yield: 1 cup
• 1/3 cup heavy whipping cream
• 3 (1-ounce) squares semisweet baking chocolate, chopped

Details

Servings 12
Adapted from tasteofthesouthmagazine.com

Preparation

Step 1

Preheat oven to 300°. Lightly spray a baking sheet with nonstick cooking spray; set aside.
In a large mixing bowl, beat egg whites at high speed with an electric mixer until foamy. Add cream of tartar and salt, beating until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating for approximately 6 minutes, or until stiff peaks form. Add cocoa, beating well.
Place mixture in a pastry bag fitted with a 1/2-inch round tip. Pipe half of mixture onto baking sheet in flat (1-inch diameter) rounds. Pipe remaining mixture into 1-inch drops, at least 1 inch apart.
Bake for 20 to 25 minutes, or until firm to the touch. Remove to wire racks to cool completely.
Spread one side of flat rounds with approximately 1/4 teaspoon each Ganache Filling. Immediately top each with a drop-shaped meringue. Store in an airtight container.

Chocolate Ganache Filling Directions:

1.In a small saucepan, bring cream to a boil over high heat. Reduce heat and add chocolate. Using a whisk, stir until smooth. Allow ganache to sit at room temperature for 1 hour to cool before using.