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Chocolate Filled Meringue Cookies

Yield 4 dozen cookies.

Ingredients

  • 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

Nutrition 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

How to Make It

  1. 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.

  2. 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.

  3. 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.

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

Light and Luscious