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Mocha Cream-Filled Meringues

Photo: Becky Luigart-Stayner; Styling: Leigh Ann Ross
Yield 8 servings (serving size: 1 filled meringue)
"I love the contrast of textures in a recipe. This dessert has the crispness of the meringue nests, the creamy smooth filling, and the crunch of the cacao nibs. Cacao nibs are pieces of raw cocoa beans and taste similar to roasted coffee beans." --Patrice Hurd, Bemidji, Minn.

Ingredients

  • Meringues:
  • 2 large egg whites
  • 1/4 teaspoon cream of tartar
  • Dash of salt
  • 2/3 cup granulated sugar
  • 2 tablespoons unsweetened cocoa
  • 1/2 teaspoon instant coffee granules
  • 1/2 teaspoon vanilla extract
  • 1/4 cup cacao nibs (such as Scharffen Berger)
  • Filling:
  • 3 tablespoons unsweetened cocoa
  • 3 tablespoons boiling water
  • 1/2 teaspoon instant coffee granules
  • 1/2 cup powdered sugar
  • 1/2 cup (4 ounces) 1/3-less-fat cream cheese
  • 1 1/2 cups frozen reduced-calorie whipped topping, thawed
  • 8 teaspoons chocolate syrup
  • 2 teaspoons cacao nibs

Nutrition Information

  • calories 233
  • fat 8.3 g
  • satfat 5.9 g
  • monofat 1 g
  • polyfat 0.1 g
  • protein 3.8 g
  • carbohydrate 38.4 g
  • fiber 1.2 g
  • cholesterol 10 mg
  • iron 1.9 mg
  • sodium 107 mg
  • calcium 28 mg

How to Make It

  1. Preheat oven to 300°.

  2. To prepare meringues, cover a baking sheet with parchment paper. Draw 8 (4-inch) circles on paper. Turn paper over; secure with masking tape.

  3. Combine egg whites and cream of tartar in a large bowl; beat with a mixer at high speed until soft peaks form. Add salt. Gradually add granulated sugar, 1 tablespoon at a time, beating until stiff peaks form. Add 2 tablespoons cocoa, 1/2 teaspoon coffee, and vanilla; beat well. Fold in 1/4 cup cacao nibs. Divide batter evenly among 8 circles on prepared baking sheet; spread to fill circles using the back of a spoon.

  4. Bake at 300° for 35 minutes. Turn oven off; cool meringues in closed oven 1 hour. Carefully remove meringues from paper. Cool completely on a wire rack. (Store in an airtight container for up to a week).

  5. To prepare filling, combine 3 tablespoons cocoa, 3 tablespoons boiling water, and 1/2 teaspoon coffee granules in a small bowl, stirring with a whisk until smooth. Cool. Combine powdered sugar and cream cheese in a medium bowl; beat with a mixer until smooth. Add cocoa mixture; beat well. Fold in whipped topping. Spoon 1/4 cup filling into center of each meringue; drizzle 1 teaspoon chocolate syrup over each filled meringue. Sprinkle 1/4 teaspoon cacao nibs over each serving.