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Happy Valentine’s Day!
Today’s recipe is for Chocolate Meringue Hearts that are filled with a raspberry filling! They are so good! If you haven’t ever had the pleasure of making baked meringue items before then you are in for a treat. Meringue is much easier to make than you may think and it takes very few ingredients. The meringue for this recipe is made into a heart-shaped bowl so that it can hold the raspberry filling. Then for a little extra pizazz, I drizzled the top with white and dark chocolate.
I decide to make these Chocolate Meringue Hearts because I was flipping through an old Betty Crocker cookbook and saw a recipe for “Cherry Berries on a Cloud.” The meringue for that recipe was heart shaped, and I thought that it would be great for Valentine’s day! So, I changed it from regular meringue to chocolate meringue and decided to go with raspberry vs. cherry. I prefer raspberry to cherry. Plus, raspberry fits with the theme this month which is chocolate raspberry.
Let’s start with the chocolate meringue. In the bowl of an electric mixer whip together egg whites and cream of tartar.
Whip the egg whites until they are foamy, then gradually whip in the sugar.
Whip until the meringue has reached stiff peaks.
Next, fold in the cocoa powder, until it is well combined.
Pipe the chocolate meringue into heart shapes, you should get about 6. Be sure not to pipe them right next to each other, so they have a bit of space between them.
Use the back of a small spoon or a small icing spatula to smooth the hearts into bowls, so that there is a fairly deep divot in the middle.
Bake the chocolate meringue hearts at 275F for 1 hour. Then turn the oven off, leaving the meringues inside for an additional 1 1/2 hours. After that remove them from the oven and allow them to cool completely.
Meanwhile, you can make the raspberry filling. In a saucepan combine the frozen raspberries, sugar, cornstarch, and salt.
Bring to a boil. Cook and stir until the mixture is thickened.
Remove the saucepan from the heat and stir in the butter. Cool completely.
Stir in the fresh raspberries.
Once you are ready to serve the meringues carefully transfer them to their individual plates. Fill each meringue that you are going to be serving with raspberry filling. If they aren’t being eaten right away don’t fill them yet. The moisture of the raspberry filling will eat away at the meringue, and we don’t’ want that.
Lastly, drizzle the top with both melted white chocolate and melted dark chocolate.
That’s it! See, much easier than you thought right? You are going to love the way that these meringues taste too, light, chocolaty, with the tart delight of raspberry. So good. It is a perfect dessert to make for your sweetheart (or family). It looks impressive and tastes great.
Have you ever made a baked meringue before?
- For the Meringue:
- 3 egg whites
- ¼t. cream of tartar
- ¾c. sugar
- 3T. cocoa powder
- For the Raspberry Filling:
- 1c. frozen raspberries
- ½c. sugar
- 2T. cornstarch
- ⅛t. salt
- 1T. butter
- 1c. fresh raspberries
- White and dark chocolate melted for decoration
- For the Meringue:
- Preheat oven to 275F and line a baking sheet with parchment paper.
- In the bowl of an electric mixer, whip together the egg whites and cream of tartar. Whip until foamy.
- Gradually whip in the ¾c. sugar. Continue to whip until stiff peaks form.
- Fold in the cocoa powder until well incorporated.
- Pipe the meringue, onto the parchment lined baking sheet, into 6 large hearts. Be sure to leave some space between them.
- Use the back of a small spoon or a small icing spatula to make the hearts into heart-bowls.
- Bake at 275F for 1 hour, then turn the oven off and leave the meringues in the closed oven for an additional 1½ hours.
- Meanwhile, make the Raspberry Filling. In a medium saucepan combine the frozen raspberries, ½c. sugar, cornstarch, and salt.
- Heat and stir until the mixture thickens. Remove the mixture from the heat and stir in the butter until melted. Cool completely before stirring in the fresh raspberries.
- To serve: Place the meringue be eaten be eaten on an individual serving plate, fill with raspberry filling, drizzle with the melted chocolates.
Original Recipe By: Rilla Banks (A.K.A. Epic Sweet)