Chocolate Truffle Meringues

By melanieroe

Prep Time: 25 Min
Total Time: 2 Hr 10 Min
Makes: 24 cookies

NUTRITION INFORMATION:
1 Cookie: Calories 60 (Calories from Fat 35); Total Fat 3 1/2g (Saturated Fat 2 1/2g, Trans Fat 0g); Cholesterol 5mg; Sodium 15mg; Total Carbohydrate 7g (Dietary Fiber 0g, Sugars 5g); Protein 0g Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 0%; Iron 4% Exchanges: 1/2 Other Carbohydrate; 0 Vegetable; 1/2 Fat Carbohydrate Choices: 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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

Details

Servings 24
Adapted from pillsbury.com

Preparation

Step 1

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.
High Altitude (3500-6500 ft): Heat oven to 225°F. Bake 1 1/4 to 1 1/2 hours.

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.