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Chocolate-Filled Meringue Shells




Source of Recipe


Hershey's®
Chocolate-Filled Meringue Shells with Strawberry Sauce
Makes 10 servings





Ingredients
2 egg whites
1/4 teaspoon cream of tartar
Dash salt
3/4 cup sugar
1/4 teaspoon vanilla extract
Chocolate Filling (recipe follows)
1 package (10 ounces) frozen strawberries in syrup, thawed





1. Heat oven to 275°F. Line 10 muffin cups (2-1/2 inches in diameter) with paper bake cups.

2. Beat egg whites with cream of tartar and salt in small bowl at high speed of mixer until soft peaks form. Beat in sugar, 1 tablespoon at a time, beating well after each addition until stiff peaks hold their shape, sugar is dissolved and mixture is glossy. Fold in vanilla.

3. Spoon about 3 tablespoons mixture in each muffin cup. Using back of spoon or small spatula, push mixture up sides of muffin cups to form a well in center.

4. Bake 1 hour or until meringues turn delicate cream color and feel dry to the touch. Cool in pan on wire rack.

5. Before serving, carefully remove paper from shells. For each serving, spoon 1 heaping tablespoonful Chocolate Filling into meringue shell.

6. Place strawberries with syrup in blender container. Cover; blend until smooth. Spoon over filled shells. Garnish as desired. To store leftover unfilled shells, peel paper bake cups from shells; store shells loosely covered at room temperature.


Chocolate Filling Beat 4 ounces (1/2 of 8-ounce package) softened Neufchâtel cheese (1/3 less fat cream cheese) and 1/4 cup HERSHEY'®S Cocoa in small bowl on medium speed of mixer until blended. Gradually add 3/4 cup powdered sugar, beating until well blended. Fold in 1 cup frozen light non-dairy whipped topping, thawed.