Save on Pinterest

Chocolate-Filled Raspberry Meringues

Total Time

Prep: 15 min. + standing Bake: 45 min.

Makes

8 servings

"Whenever I serve these pretty pink meringue cups filled with fluffy chocolate mousse, I get compliments," notes Millie Charles of Bloomfield Hills, Michigan.
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links. Ratings and prices are accurate and items are in stock as of time of publication.

Ingredients

  • 3 egg whites
  • 1/4 teaspoon cream of tartar
  • 3 tablespoons raspberry gelatin powder
  • 3/4 cup sugar
  • 4 ounces German sweet chocolate, chopped
  • 3 tablespoons water
  • 1/2 cup cold fat-free milk
  • 1-1/2 teaspoons vanilla extract
  • 1 envelope whipped topping mix (Dream Whip)
  • 3/4 cup fresh raspberries

Directions

  1. Place egg whites in a bowl; let stand at room temperature for 30 minutes. Beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in gelatin. Add sugar, 1 tablespoon at a time, beating on high until stiff peaks form and sugar is dissolved.
  2. Drop meringue into eight mounds on a parchment-lined baking sheet. Shape into 3-1/2-in. cups with the back of a spoon. Bake at 250° for 45 minutes. Turn oven off; leave meringues in the oven for 1 to 1-1/2 hours.
  3. For filling, in a microwave, melt chocolate with water; stir until smooth. Cool. In a small bowl, beat milk, vanilla and whipped topping mix until soft peaks form. Fold into melted chocolate. Spoon into meringue cups. Refrigerate until serving. Garnish with raspberries.

Nutrition Facts

1 each: 205 calories, 5g fat (3g saturated fat), 0 cholesterol, 41mg sodium, 39g carbohydrate, 1g fiber), 4g protein.

Recommended Video