HERSHEY'S Chocolate Meringue
Details
- Timing
- Timing
- Total:
- 3 Hr. 30 Min.
- Bake:
- 35 Min.
- Prep:
- 36 Min.
- Skill Level:
- Intermediate
- Yields:
- 8 meringues
Have you ever tried making meringue? It sounds fancy, but it's not as difficult as you may think! Meringue is a unique, light and airy dessert made from sugar and egg whites. Our HERSHEY'S Chocolate Meringue recipe uses HERSHEY'S SPECIAL DARK Chocolate Chips for a chocolaty upgrade. Adding a cranberry topping with shavings of HERSHEY’S Milk Chocolate adds a tartness that takes this delicious dessert to another level. Try making smaller meringue circles on the baking sheet to create cute, bite-sized HERSHEY'S Chocolate Meringue. Now that you've got the hang of meringue, check out this impressive and beautifully layered Cocoa Meringue Cake for another chocolate-forward meringue recipe.
Ingredients & Directions
- Prep Time
- 36 minutes
- Bake Time
- 35 minutes
- COOK TIME
- 43 minutes
- Cool Time
- 1 hour 15 minutes
Ingredients
-
4egg whites (large)
-
1 tspcream of tartar
-
pinchsalt
-
1-1/2 cupsgranulated sugar
-
1/4 cup
-
1 cupwhipping creme
-
1 Tbsppowdered sugar
-
1 tspvanilla extract
-
1HERSHEY'S Milk Chocolate Bar (1.55 oz) or HERSHEY'S Milk Chocolate Bar with Almonds (1.45 oz)
Step-By-Step Directions
oven & stovetop
cookie sheets
mixing bowl
mixer
microwave-safe bowl
microwave
wire rack
saucepan
Heat oven to 325° F. Line two cookie sheets with parchment paper; set aside.
Beat egg whites, cream of tartar and salt in medium bowl at high speed of mixer until soft peaks form. Beat in granulated sugar, 2 tablespoons at a time, until stiff, glossy peaks form. Sift cocoa over top of meringue; gently fold into mixture; set aside.
Place chocolate chips in small microwave-safe container. Microwave at Medium (50%) 30 seconds; stir. If necessary, microwave at Medium an additional 10 seconds at a time, stirring after each heating, until chips are melted and smooth when stirred. Add to meringue mixture; fold twice to marble the meringue. (Do NOT be tempted to fold in more).
Evenly space 4 equal meringue mounds (about 1/2 cup each) on each prepared cookie sheet. Spread each mound into 4-inch circle.
Bake 35 to 40 minutes or until meringue turns a delicate cream color and is dry to the touch. Cool slightly; peel meringue off parchment paper. Cool completely on wire rack.
Meringues can be baked one to two days before assembling desserts. Cover tightly and store at room temperature.
Meanwhile, prepare "Cranberry Topping".
Just before serving, beat whipping cream, powdered sugar and vanilla until stiff peaks form. Place meringues on serving plates; top each with about 1/4 cup whipped cream, swirling with the back of a large spoon. Spoon about 1/4 cup "Cranberry Topping" on each dessert and garnish with chocolate bar curls or grated chocolate bar pieces. Cover; refrigerate leftover desserts.
Cranberry Topping: Place 12-oz bag (3-1/4 cups) frozen cranberries, 1 cup granulated sugar and 1 cinnamon stick in small saucepan. Heat on low until sugar dissolves; cook on medium low heat about 25 minutes or until cranberries have popped and juices are syrupy and slightly thickened. Halve, core and cut 1 red-skinned apple into 1/4-inch slices; add to cranberries. Cook until apple is tender and juices have thickened. Cool completely; discard cinnamon stick.
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Nutrition FactsServings Per Container 8 servingsServing size 1 meringue (202g)Amount per servingCalories500% Daily Value*Total Fat 17g 22%Saturated Fat 11g 55%Trans Fat 0gCholesterol 35mg 12%Sodium 80mg 3%Total Carbohydrates 88g 32%Dietary Fiber 3g 11%Total Sugars 80gIncludes 74g Added Sugar 148%Protein 4gVitamin D 1 6%Calcium 41mg 4%Iron 3mg 15%Potassium 219mg 4%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet 2,000 calories a day is used for general nutritional advice.
Nutrition information includes Cranberry Topping and Hershey's Milk Chocolate Bar garnish.
