Chocolate-Filled Merignue Shells with Straqwberry Sauce

(from Lucianolinda’s recipe box)

Source: Taste of Home magazine

Categories: pastry

Ingredients

  • 2 egg whites
  • 1/4 tsp. cream of tartar
  • Dash salt
  • 3/4 cup sugar
  • 1/4 tsp. vanilla extract
  • Chocolate filling:
  • 4 oz. softened cream cheese
  • 1/4 cup Hersey's cocoa
  • 3/4 cup powdered sugar
  • 1 cup Cool Whip

Directions

  1. Heat oven to 275 degrees. Line 10 muffin cups (2 1/2 inch diameter) with paper bake cups. In small mixer bowl, beat egg whites with cream of tartar and salt until soft peaks form. Beat in sugar, 1 Tbsp. at a time, until stiff, glossy peaks form. Stir in vanilla. Spoon about 3 Tbsp. meringue in each prepared cup. Using back of spoon or small spatula, push meringue up sides of paper cups forming well in center. Bake 1 hour or until meringue turn delicate cream color and feel dry to the touch. Cool in pan on wire rack. For each serving, spoon 1 heaping tablespoonful Chocolate filling into desired number of shells. Puree strawberries. Spoon over meringue. To store leftover unfilled shells, peel paper bake cups from remaining shells; store shells loosely covered at room temperature.

  2. Chocolate filling:

  3. In small mixer bowl, beat softened cream cheese and cocoa. Gradually add powdered sugar, beating until well blended. Fold in Cool Whip.

  4. makes about 1 cup filling

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