Chocolate-Filled Meringues Recipe

  • 2 egg whites
  • 1/4 teaspoon cream of tartar
  • 1/4 teaspoon vanilla extract
  • Dash salt
  • 1/2 cup sugar
  • 1 (8 ounce) package cream cheese, softened
  • 1 cup confectioners' sugar
  • 1/4 cup baking cocoa
  • 1 cup whipped topping
  • 1 (10 ounce) package frozen sweetened sliced strawberries, thawed
  1. Place egg whites in a small mixing bowl; let stand at room temperature for 30 minutes. Beat on medium speed until foamy. Add cream of tartar, vanilla and salt; beat until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating until stiff peaks form.
  2. Line a baking sheet with parchment paper. Spoon meringue into six mounds on paper. Using the back of a spoon, shape into 3-in. cups. Bake at 300 degrees F for 35 minutes. Turn off oven and do not open door; let meringues dry for 1 hour. Cool on a wire rack.
  3. For filling, in a mixing 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.