Chocolate Filled Meringue Cookies Recipe
Ingredients
| Egg whites | 2 | |
| Cream of tartar | 1/4 Teaspoon | |
| Sugar | 1/2 Cup(16 tbs) | |
| Vanilla extract | 1 Teaspoon, divided | |
| Pecans | 1 Cup(16 tbs), finley chopped | |
| Powdered sugar | 1 Tablespoon, sifted | |
| Butter | 1/2 Cup(16 tbs) | |
| Cocoa | 2 Tablespoon | |
| 3 tablespoons half-and-half | ||
| Powdered sugar | 2 1/4 Cup(16 tbs), sifted | |
Directions
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 teaspoon 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.
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 teaspoon 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.
Chef
