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HERSHEY'S Chocolate Meringue

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

READY TO MAKE THIS?

Step-By-Step Directions

Equipment Needed 
oven & stovetop oven & stovetop
cookie sheets cookie sheets
mixing bowl mixing bowl
mixer mixer
microwave-safe bowl microwave-safe bowl
microwave microwave
wire rack wire rack
saucepan 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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