Chocolate Filled Meringue Cookies
Ready In: 8 hrs 56 mins
Yields: 4 dozen
Ingredients
- 2 egg whites
- 1⁄4 teaspoon cream of tartar
- 1⁄2 cup sugar
- 1 teaspoon vanilla extract, divided
- 1 cup pecans, finely chopped
- 1 tablespoon powdered sugar, sifted
- 1⁄2 cup butter
- 3 tablespoons half-and-half
- 2 1⁄4 cups powdered sugar, sifted
Directions
- 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.
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