Close
Ingredients
| eggs: 2 (whites) |
| cream of tartar: 1/4 tsp |
| granulated sugar: 1/2 cup |
| vanilla extract: 1 tsp (divided) |
| pecans: 1 cup (finely chopped) |
| powdered sugar (unsifted): 1 Tbl (sifted) |
| salted butter: 1/2 cup |
| half and half cream: 3 Tbl |
| powdered sugar (unsifted): 2 1/4 cups (sifted) |
Chocolate Filled Meringue Cookies
Credit: Food.com
User rating:
-
Prep Time
26 min -
Cook Time
510 min -
Servings
4 serving(s)
Tags
- Preheat oven to 350ºF.
- Beat egg whites and cream of tartar at high speed with a mixer until foamy.
- Gradually add the 1/2 cup of sugar, 1 Tbs at a time, until stiff peaks form and sugar is dissolved - about 2-4 minute.
- Stir in 1/2 tsp vanilla extract and chopped pecans.
- Drop by teaspoonfuls onto baking sheets lined with aluminum foil.
- Dip a finger in the Tbs of powdered sugar and make an indentation in the center of each cookie.
- Place in the oven and immediately turn the oven OFF. Don't open the door for at least 8 hours.
- Remove from oven, and carefully peel cookies from foil.
- Combine butter, cocoa, and half and half in a small saucepan and bring to a boil over medium heat.
- Remove from heat and cool to room temperature.
- Add the 2 1/4 cups powdered sugar and beat well with an electric mixer.
- Stir in remaining 1/2 tsp vanilla.
- Just before serving, pipe cocoa mixture into the indentation of each cookie with a star tip - if you have one.