Cocoa Meringue Shells
While individual shells are a beautiful finale to any fine meal, don't miss our variation for Cocoa Meringue Kisses—a sweet gift-giving idea for any occasion.
- 1 1/2 teaspoons cornstarch
- 1 1/2 teaspoons raspberry vinegar
- 3 large egg whites
- 3/4 cup granulated sugar
- 3 tablespoons unsweetened cocoa powder
- 1 container (8 ounces) frozen fat-free or light whipped topping, thawed
- 1 pint raspberries
- Fresh mint leaves (optional)
Preheat oven to 275°F. For shells, whisk together cornstarch and vinegar and set aside. In Classic Batter Bowl, beat egg whites on high speed of electric mixer just until very foamy, about 20 seconds. Add cornstarch mixture and continue to beat until soft peaks form, 1-2 minutes. (Tips of peaks will curl down when beaters are lifted.) Then, in a slow stead stream, gradually add sugar. (Do not add all of the sugar at once.) Continue beating on high speed until sugar is dissolved, mixture is glossy and stiff peaks form, 3-4 minutes. (Tips of peaks will remain upright when beaters are lifted.)
Cover Rectangle Stone with piece of Parchment Paper. Draw six 3-inch circles with pencil, spacing evenly. Fit Easy Accent® Decorator with closed star tip and fill with meringue mixture. Pipe mixture (about 1/2 inch high) onto circles to form bases for shells. Smooth with All-Purpose Spreader. Pipe a decorative border around each base to create sides.
Bake 1 hour. Meringue shells should be dry and have small cracks. Turn oven off and leave shells in oven with door slightly ajar for 30-60 minutes or until shells are thoroughly dry.
When ready to serve, for filling, fit clean decorator with open star tip and fill with whipped topping. Pipe into shells and top with raspberries. Garnish with mint leaves.
- 6 servings
Nutrients per serving:
Calories 200, Total Fat 0.5 g, Saturated Fat 0 g, Cholesterol 0 mg, Carbohydrate 45 g, Protein 3 g, Sodium 50 mg, Fiber 2 g
U.S. Diabetic exchanges per serving:
1 starch, 2 fruit (3 carb)
Substitute 1/4 teaspoon cream of tartar for vinegar, if desired. Vinegar or cream of tartar helps to stabilize the egg whites.
For best results, choose a cool, dry day for making meringue shells.
To substitute whipped cream for the whipped topping, whip 1 1/2 cups whipping cream with 2-3 tablespoons powdered sugar until stiff peaks form.
While eggs are still cold, separate with the Egg Separator that conventiently attaches to the Classic Batter Bowl. Eggs separate best when at refrigerated temperature, but egg whites beat to their fullest volume at room temperature. Don't let even a speck of yolk get into whites.