Ingredients Jump to Instructions ↓

  1. 2 egg whites

  2. 1/4 teaspoon cream of tartar

  3. 1/4 teaspoon vanilla extract Dash salt

  4. 1/2 cup sugar FILLING:

  5. 1 (8 ounce) package cream cheese, softened

  6. 1 cup confectioners' sugar

  7. 1/4 cup baking cocoa

  8. 1 cup whipped topping

  9. 1 (10 ounce) package frozen sweetened sliced strawberries, thawed

Instructions Jump to Ingredients ↑

  1. Place egg whites in a small mixing bowl; let stand at room temperature for 30 minutes. Beat on medium speed until foamy. Add cream of tartar, vanilla and salt; beat until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating until stiff peaks form. Line a baking sheet with parchment paper. Spoon meringue into six mounds on paper. Using the back of a spoon, shape into 3-in. cups. Bake at 300 degrees F for 35 minutes. Turn off oven and do not open door; let meringues dry for 1 hour. Cool on a wire rack. For filling, in a mixing bowl, beat cream cheese, confectioners' sugar and cocoa until smooth and fluffy. Fold in whipped topping. Process the strawberries in a blender or food processor until pureed. To serve, spoon filling into meringue shells. Top with strawberry sauce. ');


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