Mini Chocolate Filled Meringues

Mini Chocolate Filled Meringues

HERSHEY'S Spreads Chocolate makes a delicious filling for these mini-meringue cookies. Baked to crispy perfection, these meringues pair perfectly with the smooth chocolate center, for a fantastically rich dessert. Finish them off with your favorite fresh berries.

SKILL LEVEL
Intermediate
PREP
25 min
BAKE
43 min

Ingredients

  Amount Per Serving % DV *
Calories0
Calories from Fat0
Total Fat0 g0% DV
Saturated Fat0 g0% DV
Trans Fat0 g
Cholesterol0 mg0% DV
Sodium0 mg0% DV
Total Carbohydrates0 g0% DV
Dietary Fiber g0% DV
Sugars0 g
Protein0 g
Vitamin A0% DV
Vitamin C0% DV
Calcium0 mg0% DV
Iron0% DV
  Amount Per Serving % DV *
Calories0
Calories from Fat0
Total Fat0 g0% DV
Saturated Fat0 g0% DV
Trans Fat0 g
Cholesterol0 mg0% DV
Sodium0 mg0% DV
Total Carbohydrates0 g0% DV
Dietary Fiber g0% DV
Sugars0 g
Protein0 g
Vitamin A0% DV
Vitamin C0% DV
Calcium0 mg0% DV
Iron0% DV
1 egg white , at room temperature
1/8 teaspooncream of tartar
Dash salt
1/4 cupsugar
1/4 teaspoonvanilla extract
1 tablespoonHERSHEY'S Cocoa
1 cupHERSHEY'S Spreads Chocolate
Raspberries (optional)

Directions

  • 1. Heat oven to 275°F. Line cookie sheet with parchment paper or foil.
  • 2. Beat egg white, cream of tartar and salt in medium bowl at high speed of mixer until soft peaks form. Gradually beat in sugar until stiff, glossy peaks form. Stir in vanilla. Sift cocoa over top of meringue; gently fold into mixture. Drop meringue by slightly rounded measuring teaspoon onto prepared cookie sheet. With back of small spoon make indentation in center of each mound.
  • 3. Bake 40 to 45 minutes or until meringue feels dry to the touch. Cool slightly; peel meringues off parchment paper. Cool completely on wire rack. To serve, spoon 1/2 teaspoon chocolate spread into center of each meringue. Garnish each with a red raspberry. Makes about 3 dozen meringues.
  • Note: Unfilled meringues may be stored for several days in airtight container.
Ingredients sitting on a table

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