HERSHEY'S Chocolate Meringue
Details
- Timing
- Timing
- Total:
- 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
BAKE MODE:
Prevent your screen from going dark while you bake.
Ingredients
-
4egg whites (large)
-
1 tspcream of tartar
-
salt
-
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)
READY TO MAKE THIS?
Step-By-Step Directions
Equipment Needed
oven & stovetop
cookie sheets
mixing bowl
mixer
microwave-safe bowl
microwave
wire rack
saucepan
1
Heat oven to 325° F. Line two cookie sheets with parchment paper; set aside.
2
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.
3
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).
4
Evenly space 4 equal meringue mounds (about 1/2 cup each) on each prepared cookie sheet. Spread each mound into 4-inch circle.
5
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.
Baking Tip
Meringues can be baked one to two days before assembling desserts. Cover tightly and store at room temperature.
6
Meanwhile, prepare "Cranberry Topping".
7
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.
