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Chocolate-Filled Meringue

Joan Totton's favorite dessert for the Christmas season has a nutty, chewy crust and dark chocolate filling that's not too sweet. "I'm proud to serve it, and my guests love the rich taste," reports the Stanfield, Oregon cook.
  • Total Time
    Prep: 25 min. + chilling Bake: 20 min. + cooling
  • Makes
    6-8 servings


  • 3 large egg whites
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon cream of tartar
  • 1/4 teaspoon salt
  • 1/2 cup sugar
  • 1/4 cup confectioners' sugar
  • 3/4 cup finely chopped pecans
  • 1 cup semisweet chocolate chips, optional
  • 2 milk chocolate candy bars (1.55 ounces each)
  • 1 ounce unsweetened chocolate
  • 1/4 cup water
  • 1 teaspoon vanilla extract
  • 1 cup heavy whipping cream
  • Additional whipped cream, optional


  • In a bowl, beat egg whites, vanilla, cream of tartar and salt until soft peaks form. Gradually add sugars, beating until stiff peaks form. Fold in pecans. Grease the bottom and sides of a 9-in. pie plate, leaving top edge ungreased. Spread meringue onto the bottom and up the sides of prepared plate. Build up top edge. Bake at 350° for 20-30 minutes or until lightly browned. Cool on a wire rack.
  • If chocolate stars are desired, melt chocolate chips. Transfer chocolate to a small heavy-duty resealable bag; cut a small hole in one corner of bag. On a waxed paper-lined baking sheet, pipe chocolate into star shapes. Refrigerate until firm, about 15 minutes. When ready to serve, carefully remove stars with a metal spatula.
  • For filling, in a heavy saucepan, combine candy bars, unsweetened chocolate and water. Cook and stir over low heat until melted. Pour into a large bowl; cool to room temperature. Stir in vanilla. Fold in whipped cream; pour into the crust. Top with additional whipped cream and chocolate stars if desired.
Nutrition Facts
1 piece: 298 calories, 23g fat (10g saturated fat), 42mg cholesterol, 111mg sodium, 23g carbohydrate (20g sugars, 2g fiber), 4g protein.
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