Tablespoon
Tablespoon loads your plate with ideas, postings and tips on dishes that are easy to make and hard not to love.
Quick Dish
Quick Dish is full of tasty recipes that call for loads of fresh ingredients, but also sneak in some primo prepared stuff to make things fast and easy.
Taste for Adventure
Taste for Adventure serves up far-flung food inspiration sure to spice up your life. Wow your peeps. Thank us later.
Rock UR Party
From low-key get-togethers to epic events, get your party started here. We help you pull it off in style, with energy left so you can cut loose, too.

False

Chocolate Truffle Meringues

Meringue cookies are as light as air, thanks to whipped egg whites. Topped with a rich chocolate filling, you'll find they are irresistible!

12345

(6)

Prep Time: 25 minutes

Total Time: 2 hours 10 minutes

Servings: 24 cookies

Recipe

Recipe
Versions

Nutrition

Tips &
Techniques

To create a version of this recipe, just
sign in or join.

*Percent Daily Values are based on a 2,000 calorie diet.

High Altitude (3500-6500 ft):
Heat oven to 225°F. Bake 1 1/4 to 1 1/2 hours.
Cooking parchment paper is a grease- and moisture-resistant paper that prevents baked goods from sticking to pans. It also keeps the pans clean. Look for it near the foil at the grocery store.
Cookies can be made up to 24 hours before serving; store in tightly covered container. Up to 2 hours before serving, spoon in filling and store in refrigerator until ready to serve.

Ingredients

1Heat oven to 200°F. Line cookie sheet with cooking parchment paper. In medium bowl, beat egg whites with electric mixer on medium speed until soft peaks form. Gradually add granulated sugar, beating at high speed just until stiff peaks form.
2In small bowl, mix powdered sugar and cocoa. Fold cocoa mixture, 1/3 at a time, into beaten egg whites. Spoon mixture into decorating bag fitted with star tip. Draw 1 1/2-inch diameter circle on white paper; place under parchment paper as a guide for piping rounds. Pipe mixture into twenty-four 1 1/2-inch rounds on parchment-lined cookie sheet. With back of teaspoon, make an indentation in each to hold filling. (Or, mixture can be spooned into dollops on parchment paper.)
3Bake 1 to 1 1/4 hours or until crisp. Cool completely, about 10 minutes.
4Meanwhile, in 1-quart heavy saucepan, heat whipping cream just to simmering over medium-low heat. Remove from heat; stir in chocolate with wire whisk until melted. Stir in butter pieces, a few at a time, until melted. Refrigerate until thickened, about 30 minutes.
5Just before serving, spoon or pipe about 1 teaspoon filling into indentation of each meringue.