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Home > Recipes > Filled Chocolate Meringues

Filled Chocolate Meringues Recipe

Filled Chocolate Meringues
  • Expert

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Prep Time:
18 Minutes
Skill Level:

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Nutrition Information

Serving Size: 1 cookie
Servings per Recipe: 24

  Amount Per Serving %DV *
Calories 40 -
Calories from Fat 0 -
Total Fat 1g 0% DV
Saturated Fat 0g 0% DV
Trans Fat 0g -
Cholesterol 0mg 0% DV
Sodium 0mg 0% DV
Total Carbohydrates 0g 0% DV
Dietary Fiber 0g 0% DV
Sugars 0g -
Protein 0g -
Vitamin A - 0% DV
Vitamin C - 0% DV
Calcium - 0% DV
Iron - 0% DV

*Percent Daily Values (% DV) are based on a 2,000 calorie diet.


  • 2 egg whites, at room temperature
  • 1/4 teaspoon cream of tartar
  • Dash salt
  • 1/2 cup sugar
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons HERSHEY'S Cocoa
  • CHOCOLATE-CHEESE FILLING (recipe follows)
  • Raspberries


1. Heat oven to 275°F. Cover cookie sheet with parchment paper or foil.

2. Beat egg whites, cream of tartar and salt in medium bowl at high speed of mixer until soft peaks form. Beat in sugar, 1 tablespoon at a time, until stiff, glossy peaks form. Stir in vanilla. Sift cocoa over top of meringue; gently fold into mixture. Drop meringue by tablespoons onto prepared cookie sheet. With back of small spoon, make indentation in center of each mound.

3. Bake 45 minutes or until meringue turns delicate cream color and feels dry to the touch. Cool slightly; peel meringues off parchment paper. Cool completely on wire rack. To serve, spoon heaping teaspoon CHOCOLATE-CHEESE FILLING into center of each meringue. Garnish with a raspberry. About 2 dozen meringues.

CHOCOLATE-CHEESE FILLING: Combine 1 cup part-skim ricotta cheese, 2 tablespoons HERSHEY'S Cocoa, 1 tablespoon sugar and 1/2 teaspoon vanilla extract in food processor; blend until smooth. Cover; refrigerate. About 1 cup filling.

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