Chocolate Filled Meringue Snowballs Recipes

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CHOCOLATE-FILLED MERINGUE SHELLS



Chocolate-Filled Meringue Shells image

"This has been a favorite easy Easter dessert for years," writes field editor Janis Plourde of Smooth Rock Falls, Ontario. "It looks and tastes spectacular."

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 8 servings.

Number Of Ingredients 11

2 large egg whites
1/2 cup sugar
1/4 teaspoon ground cinnamon
1/2 teaspoon cider vinegar
1/4 teaspoon salt
FILLING:
1 cup semisweet chocolate chips
1-1/2 cups heavy whipping cream, divided
1/4 cup sugar
1/4 teaspoon ground cinnamon
Toasted chopped pecans

Steps:

  • Place egg whites in a small bowl; let stand at room temperature for 30 minutes. In a small bowl, combine sugar and cinnamon. Add vinegar and salt to egg whites; beat on medium speed until soft peaks form. Gradually beat in cinnamon-sugar, 1 tablespoon at a time, on high until glossy peaks form and sugar is dissolved., Line two baking sheets with parchment paper. Spoon meringue into eight mounds on paper. Using the back of a spoon, shape into 3-in. cups. Bake at 250° for 30 minutes. Turn oven off and do not open door; let meringues dry in oven for 1 hour. Cool on baking sheets on wire racks., In a microwave-safe bowl, melt chocolate chips; stir until smooth. Spread 2 teaspoonfuls over the bottom of each meringue shell. Whisk 1/2 cup cream into remaining melted chocolate; cover and chill until slightly thickened, about 20 minutes. , In a small bowl, beat remaining cream until soft peaks form. Gradually add sugar and cinnamon, beating until stiff peaks form; set aside half of cream mixture. Fold remaining cream mixture into chilled chocolate mixture; pipe into meringue shells. Dollop with reserved cream mixture; sprinkle with pecans.

Nutrition Facts : Calories 332 calories, Fat 23g fat (14g saturated fat), Cholesterol 61mg cholesterol, Sodium 107mg sodium, Carbohydrate 33g carbohydrate (31g sugars, Fiber 1g fiber), Protein 3g protein.

CHOCOLATE-FILLED MERINGUE SNOWBALLS



Chocolate-Filled Meringue Snowballs image

Mmm...Hidden inside these unassuming meringue cookies is a wealth of pecans and chocolate.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h10m

Yield 48

Number Of Ingredients 9

1/2 cup powdered sugar
1/2 cup chocolate creme-filled cookie crumbs
1/2 cup finely chopped pecans
1/4 cup miniature semisweet chocolate chips
2 tablespoons bourbon or water
1 teaspoon light corn syrup
2 egg whites
2/3 cup sugar
1/2 teaspoon vanilla

Steps:

  • Heat oven to 250° F. Generously grease cookie sheets with shortening.
  • In medium bowl, stir powdered sugar, cookie crumbs, pecans, chocolate chips, bourbon and corn syrup until well mixed. Shape 1/2 teaspoonfuls into balls; place on sheet of waxed paper. (If necessary, flour hands to shape balls.)
  • In small bowl, beat egg whites with electric mixer on high speed until soft peaks form. Gradually add sugar, beating until stiff peaks form. Stir in vanilla.
  • Drop balls 1 at a time into meringue. With spoon, coat well to form 1-inch balls; place on cookie sheets. Swirl top of meringue with spoon.
  • Bake 30 minutes or until meringue snowballs are crisp. Immediately remove from cookie sheets.

Nutrition Facts : Calories 40, Carbohydrate 6 g, Cholesterol 0 mg, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 1/2 g, ServingSize 1 Cookie, Sodium 5 mg, Sugar 5 g, TransFat 0 g

CHOCOLATE-FILLED MERINGUES



Chocolate-Filled Meringues image

"These lovely delicate meringue shells are easy to make, and their crisp texture is a perfect complement to the creamy chocolate filling," says Mary Lou Wayman from Salt Lake City, Utah.

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 6 servings.

Number Of Ingredients 11

2 large egg whites
1/4 teaspoon cream of tartar
1/4 teaspoon vanilla extract
Dash salt
1/2 cup sugar
FILLING:
1 package (8 ounces) cream cheese, softened
1 cup confectioners' sugar
1/4 cup baking cocoa
1 cup whipped topping
1 package (10 ounces) frozen sweetened sliced strawberries, thawed

Steps:

  • Place egg whites in a small bowl; let stand at room temperature for 30 minutes. Add the cream of tartar, vanilla and salt; beat on medium speed until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating until stiff peaks form and sugar is dissolved., Line a baking sheet with parchment. Spoon meringue into 6 mounds on paper. Using the back of a spoon, shape into 3-in. cups. Bake at 300° for 35 minutes. Turn off oven and do not open door; let meringues dry for 1 hour. Cool on a wire rack., For filling, in a bowl, beat cream cheese, confectioners' sugar and cocoa until smooth and fluffy. Fold in whipped topping. Process the strawberries in a blender or food processor until pureed. To serve, spoon filling into meringue shells. Top with strawberry sauce.

Nutrition Facts : Calories 369 calories, Fat 16g fat (10g saturated fat), Cholesterol 42mg cholesterol, Sodium 156mg sodium, Carbohydrate 55g carbohydrate (48g sugars, Fiber 2g fiber), Protein 5g protein.

PEPPERMINT MERINGUES WITH CHOCOLATE FILLING



Peppermint Meringues with Chocolate Filling image

Have yourself a sweet ending: These festive meringues sandwich a chocolate ganache.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 5 dozen

Number Of Ingredients 6

3 large egg whites
3/4 cup sugar
1/2 teaspoon pure peppermint extract
Red gel-paste food coloring
1 cup heavy cream
6 ounces good-quality semisweet chocolate, finely chopped

Steps:

  • Preheat oven to 175 degrees. Line 2 baking sheets with parchment paper; secure corners with masking tape. Fit a pastry bag with a small open-star tip (such as Ateco #22). Set aside.
  • Make meringues: Put egg whites and sugar in the heatproof bowl of an electric mixer. Set bowl over a pan of simmering water, and stir gently until sugar has dissolved and mixture is warm to the touch, 2 to 3 minutes.
  • Transfer bowl to an electric mixer fitted with the whiskattachment. Mix on medium-high speed until stiff peaks form. Mix in peppermint extract.
  • Using a new small paintbrush, paint 2 or 3 stripes of red food coloring inside the pastry bag. Fill bag with 1 to 2 cups meringue. Pipe small (3/4-inch-high) star shapes onto prepared baking sheets. Refill bag as necessary, adding food coloring each time.
  • Bake cookies until crisp but not brown, about 1 hour 40 minutes. Let cool completely on sheets on wire racks.
  • Meanwhile, make ganache: Heat cream in a small saucepan over medium-low heat until just simmering. Pour over chocolate in a small bowl. Let stand 5 minutes. Gently stir until smooth, about 5 minutes. Let ganache cool at room temperature, stirring every 5 to 10 minutes, until thick enough to hold its shape, about 45 minutes. (If ganache setsbefore using, reheat in a heatproof bowl set over a pan of simmering water; repeat the cooling process.)
  • Before serving or mailing, fill a pastry bag fitted with a small plain round tip (such as Ateco #5) with ganache. Pipe a small amount onto bottom of 1 meringue. Sandwich with another. Repeat with remaining ganache and meringues. Transfer to wire racks; let set 30 minutes.

CHOCOLATE FILLED SNOWBALLS



Chocolate Filled Snowballs image

A holiday favorite in our family. Pop them in the microwave for 10 seconds and get a pleasant surprise! Make sure you get one, they go fast!!

Provided by Nunzios Daughter

Categories     Dessert

Time 12m

Yield 60 cookies, 20-30 serving(s)

Number Of Ingredients 7

1/2 lb butter, softened
1 teaspoon vanilla
1 cup pecans, finely chopped or ground
1/2 cup sugar
2 cups flour, sifted
1 (10 ounce) package chocolate Hershey chocolate kisses (about 60 kisses)
powdered sugar, for dusting

Steps:

  • Beat butter, sugar, and vanilla until light and fluffy.
  • Add sifted flour and pecans; blend well.
  • Chill dough while unwrapping kisses.
  • Shape dough around each kiss to form a ball; about 1 teaspoon. Make sure the kiss is completely covered.
  • Place on an ungreased cookie sheet. They dont spread, but make sure there is space between them.
  • Bake at 375°F four about 12 minutes until set but not brown.
  • Cool slightly on cookie sheet then transfer to a rack to cool completely. Be careful, they are very delicate when they first come out.
  • Sprinkle with powdered sugar to complete the "snowball" effect.
  • Store in an airtight container.

MERINGUES (PLAIN AND CHOCOLATE FILLED)



Meringues (Plain and Chocolate Filled) image

Provided by Food Network

Categories     dessert

Time 2h10m

Yield 3 dozen 1-inch Meringues

Number Of Ingredients 5

4 egg whites
1 teaspoon pure vanilla extract
1 cup super fine sugar
6 ounces bittersweet chocolate, broken into pieces
1/2 cup scalded whipping cream

Steps:

  • Preheat oven to 225 degrees. Have egg whites at about 70 degrees. Beat until foamy in an electric mixer or by hand. Add vanilla. While continuing to beat, add sugar one tablespoon at a time. When the mixture stands in stiff peaks on the beater, it is ready for baking. Fill a pastry bag with mixture and pipe onto parchment covered baking sheet, using star tip to create kisses. Bake about 1 hour or longer, depending on the size. Do not remove from the oven at once, but turn off the oven, open the door and leave them for at least 5 minutes. Cool gradually, away from a draft. Remove them from the sheet when cool.
  • To prepare chocolate ganache, pour hot, scalded cream over chocolate. Blend until smooth. Cool.
  • To fill meringues, crush the bottom lightly with the thumb while still warm. Fill the hollows with chocolate ganache.

CHOCOLATE FILLED MERINGUE COOKIES



Chocolate Filled Meringue Cookies image

One of my favorite cookies are Forgotten Cookies....the meringue ones!! YUMMY!! This is similar and can't wait to try them. Cooking time does seem long but if you put these in the oven before bed, they are ready when you wake up!!

Provided by SkinnyMinnie

Categories     Dessert

Time 8h56m

Yield 4 dozen

Number Of Ingredients 9

2 egg whites
1/4 teaspoon cream of tartar
1/2 cup sugar
1 teaspoon vanilla extract, divided
1 cup pecans, finely chopped
1 tablespoon powdered sugar, sifted
1/2 cup butter
3 tablespoons half-and-half
2 1/4 cups powdered sugar, sifted

Steps:

  • Preheat oven to 350ºF.
  • Beat egg whites and cream of tartar at high speed with a mixer until foamy.
  • Gradually add the 1/2 cup of sugar, 1 Tbs at a time, until stiff peaks form and sugar is dissolved - about 2-4 minute.
  • Stir in 1/2 tsp vanilla extract and chopped pecans.
  • Drop by teaspoonfuls onto baking sheets lined with aluminum foil.
  • Dip a finger in the Tbs of powdered sugar and make an indentation in the center of each cookie.
  • Place in the oven and immediately turn the oven OFF. Don't open the door for at least 8 hours.
  • Remove from oven, and carefully peel cookies from foil.
  • Combine butter, cocoa, and half and half in a small saucepan and bring to a boil over medium heat.
  • Remove from heat and cool to room temperature.
  • Add the 2 1/4 cups powdered sugar and beat well with an electric mixer.
  • Stir in remaining 1/2 tsp vanilla.
  • Just before serving, pipe cocoa mixture into the indentation of each cookie with a star tip - if you have one.

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