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Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 54.5
  • Total Fat: 0.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 28.1 mg
  • Total Carbs: 12.0 g
  • Dietary Fiber: 0.9 g
  • Protein: 2.3 g

View full nutritional breakdown of Cocoa Meringue Shells calories by ingredient
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Cocoa Meringue Shells

Submitted by: CHEF_MEG
Cocoa Meringue Shells

Introduction

These meringues are a fun treat when served with low-fat vanilla ice cream and fresh fruit. These meringues are a fun treat when served with low-fat vanilla ice cream and fresh fruit.
Number of Servings: 24

Ingredients

    12 egg whites, room temperature
    1/2 t cream of tartar
    1 1/2 c granulated sugar
    1/2 c dark cocoa powder (This does make them very richly cocoa flavored. If you prefer a lighter cocoa taste, reduce the cocoa to 1/3 c.)
    1 piping bag
    1 star tip

Tips


  • Separate the eggs when the eggs are cold and then let them come to room temperature.
  • Cleaning the bowl and beaters with vinegar ensures there is no grease on them. Egg whites won't stiffen if there is any grease or residue in the bowl or on the beaters.
  • If you don't have a piping bag, place mixture in a sandwich bag and snip off a tiny corner.


  • Directions

    Preheat oven to 275 degrees. Line three baking sheets with parchment paper. Wipe out a mixing bowl and beaters with vinegar to ensure there is no grease on them. Place the egg whites in the cleaned bowl, beat at high speed until stiff. This process with take almost 8 minutes. Add cream of tartar and continue to beat. Slowly add the sugar. Remove the beaters and fold in the cocoa powder using a rubber spatula. Using a piping bag fitted with a star tip, pipe circles onto the lined trays. Pipe one 8 inch circle, then outline the outer top of the circle to create a basket effect. Bake in the middle and lower section of the oven for one hour. Turn off oven, and DO NOT open the door. Allow the meringues to sit in the warmed oven for an additional hour. Remove from oven to cool. Store in an air-tight container.





    TAGS:  Desserts |

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    Member Ratings For This Recipe


    • Very Good
      46 of 49 people found this review helpful
      I don't like chocolate, so used peppermint extract instead; divided mix in half, added red / green food colouring . Also put a bit of crushed candy cane in the mix before baking and on top of the ice cream too. Fabulous treat for the Holidays!! - 12/15/09

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    • Incredible!
      34 of 35 people found this review helpful
      Tasty, healthy, and fun! You can definitely make this with Splenda. Pasturized egg whites (ex: AllWhites) won't work, but I did use Eggology brand whites... so no extra yolks! - 12/30/09

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    • 29 of 30 people found this review helpful
      These are great. I made meringue cookies rather than shells and they were delicious. This is a good recipe for Passover too as it requires no flour. - 2/12/10

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    • Incredible!
      25 of 27 people found this review helpful
      IN RESPONSE TO THE EGG YOLK USE, CHECK OUT www.recipezaar.com and search EGG YOLK COOKIES. MAKE THE SPARK MERINGUE COOKIES FOR YOURSELVES, AND THE EGG YOLK COOKIES FOR THE KIDS! I'M TRYING BOTH TODAY. SPRINKLING RED COLORED SUGAR ON THE YOLK COOKIES IN A HEART SHAPE FOR VALENTINES DAY FOR THEM!!! - 2/12/10

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    • Very Good
      21 of 21 people found this review helpful
      I love to make these hershey kiss sized and use them as a nice little indulgence. I have made them in varying flavors of lemon, chocolate, peppermint, etc. - 12/3/10

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    • 21 of 21 people found this review helpful
      I use a variety of flavorings and powdered egg whites,--no yolks to use up. Drop from a large spoon to make individual servings the size of a lemon or a green pepper, or pipe with a star tip piped directly down onto the parchment (or brown bag, to make "kiss" sized treats (25 minutes in oven) - 12/15/09

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    • 16 of 17 people found this review helpful
      Instant coffee granules give you mocha chocolate; delish! I make these as cookies. - 4/1/10

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    • 15 of 15 people found this review helpful
      Holy Cow!! If they seem dry cut the cooking and hold time time by fifteen minutes. To give it more flavor add extracts (no fat in extracts).I used coconut extract and flakes, made a fresh raspberry / almond, cannoli cream basic filling, wah la. Perfecto. - 2/12/10

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    • Incredible!
      14 of 14 people found this review helpful
      Amazing! Large meringue shells make a cake, broken shells make a topping. - 12/15/09

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    • 12 of 14 people found this review helpful
      I made meringues with Splenda once and was VERY disappointed with the results. You can probably use half sugar half Splenda, though (but I haven't tried it). The sugar provides a lot of the texture in meringue. - 2/12/10

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    • 10 of 10 people found this review helpful
      If the circumference of the piped circle is 8 inches then the diameter is approx. 2.5" Kinda of a strange direction to give a circumference instead of a diameter. I'm going to make these for my sister's 50th birthday next week. - 12/3/10

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    • 9 of 9 people found this review helpful
      I make a meringue cookie very similar to this, but I just use 3 egg whites, 2 T. sugar and 1/2 t. vanilla. Line 2 cookie sheets with aluminum foil and use a spoon to shape little quarter-sized disks on foil. Cook and let cool in the oven as directed above. When cool you can just peel them off. YUM! - 2/23/11

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    • Incredible!
      9 of 16 people found this review helpful
      wow Do for Christmas desert and fill with mint ice cream. - 12/15/09

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    • Incredible!
      8 of 11 people found this review helpful
      Love Meringue shells - chocolate even better!!! - 12/15/09

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    • Good
      6 of 6 people found this review helpful
      I made the merangues and also made mini cheesecakes to go inside the merangue bowls. The merangues were a little dry and tasteless but not bad. I warmed them with the cheescakes in them for 20 seconds in the microwave before putting on the topping and that helped. Thanks - 2/12/10

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    • 6 of 9 people found this review helpful
      I use egg yolks for sponge cakes (I make my own angel food cakes, and that leaves a lot of yolks!). Haven't searched here yet to see if there is a recipe. Also, some souffles call for egg yolks rather than whole/separated eggs. - 12/15/09

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    • 5 of 5 people found this review helpful
      Extra yolks are AWESOME protein for your dog or cat ... or make Yellow Cake w/ them .... or cook up for kids as they NEED extra protein & cholesterol is not yet a factor for them (scramble them with some fat free milk) - 12/3/10

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    • 5 of 5 people found this review helpful
      I am having a dinner party this evening and I decided to make these as some of our guests are watching their waistlines. They smell awesome and cant wait to taste one - My daughter has already been into them and she said "they are to die for" - 2/13/10

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    • 5 of 8 people found this review helpful
      So, is that 8" measurement the circumference or the diameter? And, is the circle filled in, or does this just make a ring of meringue that you top with a second ring?

      I'm going to make mine using raspberry powder--I love my spice shop--and then fill with van. icecream with shaved chocolate. - 12/15/09

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    • Incredible!
      4 of 4 people found this review helpful
      I made these heart-shaped for Valentine's Day! I used frozen strawberry yogurt for the filling, with a dab of fat-free topping and a few chocolate curls on top. Love all the variations that show up here. Really liked the mocha flavor, too. Want to try almond extract next time. - 2/12/11

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    • 4 of 6 people found this review helpful
      I just saw this recipe, ran to my kitchen and put the mixture together- I left out the sugar and added super egg protein powder (Evox) which is made of egg white for high protein.
      As I know how important good protein is for good muscle!
      And I used my muffin tray, got 12 huge muffins! awesome! - 12/3/10

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    • Good
      4 of 4 people found this review helpful
      I am making these-they smell great! I'm a little disappointed with the directions. I'm pretty sure it's 8 inches around, and not 8 inches across. I made two, 8 inches wide...and WHOA...huge. I finished the rest smaller. Good thing they're low in calories and fat! - 2/14/10

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    • 4 of 4 people found this review helpful
      I tried these over the holidays and they were great! Thanks. - 1/10/10

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    • Good
      3 of 3 people found this review helpful
      I hate to waste 12 egg yolks and would have to find a good way to use them before i would venture out to make these every day cookies, However, these are wonderful for a special event and nice way to have a bit of chocolate - 12/3/10

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    • Good
      3 of 3 people found this review helpful
      I couldn't get my meringue to stiffen up. So I improvised and put it in muffin tins. Was still good though. - 3/14/10

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