Chocolate Filled Meringue Cookies

Oxmoor House
4 dozen cookies.


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2 egg whites
1/4 teaspoon cream of tartar
1/2 cup sugar
1 teaspoon vanilla extract, divided
1 cup finely chopped pecans
1 tablespoon sifted powdered sugar
1/2 cup butter
2 tablespoons cocoa
3 tablespoons half-and-half
2 1/4 cups sifted powdered sugar


Preheat oven to 350°. Beat egg whites and cream of tartar at high speed of an electric mixer until foamy. Gradually add 1/2 cup sugar, 1 tablespoon at a time, beating until stiff peaks form and sugar dissolves (2 to 4 minutes). Stir in 1/2 teaspoon vanilla and chopped pecans.

Drop mixture by teaspoonfuls onto cookie sheets lined with aluminum foil. Dip finger in 1 tablespoon powdered sugar, and make an indentation in center of each cookie. Place in oven, and immediately turn oven off. Do not open 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; bring to a boil over medium heat. Remove from heat, and cool to room temperature. Add 2 1/4 cups powdered sugar, and beat well with an electric mixer. Stir in remaining 1/2 teaspoon vanilla.

Just before serving, pipe cocoa mixture (using a pastry bag fitted with a star tip) into the indentation of each cookie.

Created date

August 2009

Nutritional Information

Calories 66
Caloriesfromfat 50 %
Fat 3.7 g
Satfat 1.4 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 0.4 g
Carbohydrate 8.4 g
Fiber 0.0 g
Cholesterol 6 mg
Iron 0.0 mg
Sodium 23 mg
Calcium 0.0 mg