Cocoa Meringue Shells

Cocoa Meringue Shells

4.1 of 5 (98)
member ratings
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


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 |

    Member Ratings For This Recipe


    •  no profile photo

      Very Good
      50 of 52 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


    • no profile photo

      Incredible!
      37 of 40 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


    • no profile photo


      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


    • no profile photo

      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


    • no profile photo

      Very Good
      22 of 22 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