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Filled Chocolate Meringues




Source of Recipe


HERSHEY'S

Makes 2 dozen meringues



Ingredients
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 and mint leaves for garnish


1. Heat oven to 275°F. Place parchment paper on cookie sheets.

2. Beat egg whites with cream of tartar and salt in medium bowl until soft peaks form. Beat in sugar, 1 tablespoon at a time, until stiff, glossy peaks form. Fold in vanilla. Sift cocoa over top of egg white mixture; gently fold in cocoa until combined. Drop by tablespoonfuls onto parchment paper. With back of small spoon, make indentation in center of each mound.

3. Bake 45 minutes or until meringue turns a light cream color and feels dry to the touch. Cool slightly; carefully peel meringues off parchment paper; cool completely on wire racks. To serve, spoon or pipe about 2 teaspoons Chocolate-Cheese Filling into center of each meringue. Garnish each with a raspberry and a mint leaf.


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. Makes 1 cup filling.