Chocolate-Filled Meringue Snowballs

Mmm...Hidden inside these unassuming meringue cookies is a wealth of pecans and chocolate. From eatbetteramerica.

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PREP TIME
40 Min
TOTAL TIME
1 Hr 10 Min
SERVINGS
48

1/2: cup powdered sugar

1/2: cup chocolate creme-filled cookie crumbs

1/2: cup finely chopped pecans

1/4: cup miniature semisweet chocolate chips

2: tablespoons bourbon or water

1: teaspoon light corn syrup

2: egg whites

2/3: cup sugar

1/2: teaspoon vanilla

1 Heat oven to 250°F. Generously grease cookie sheets with shortening.
2 In medium bowl, stir powdered sugar, cookie crumbs, pecans, chocolate chips, bourbon and corn syrup until well mixed. Shape 1/2 teaspoonfuls into balls; place on sheet of waxed paper. (If necessary, flour hands to shape balls.)
3 In small bowl, beat egg whites with electric mixer on high speed until soft peaks form. Gradually add sugar, beating until stiff peaks form. Stir in vanilla.
4 Drop balls 1 at a time into meringue. With spoon, coat well to form 1-inch balls; place on cookie sheets. Swirl top of meringue with spoon.
5 Bake 30 minutes or until meringue snowballs are crisp. Immediately remove from cookie sheets.

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Expert Tips

Replacing saturated fats with unsaturated fats from nuts may help lower blood cholesterol. But fats are high in calories so keep portions small.

Look for chocolate cookie crumbs near the graham cracker crumbs in the baking aisle of the supermarket.

Twenty crushed chocolate wafer cookies can be used in place of the chocolate cookie crumbs. To crush the wafers, place them in a plastic bag or between two pieces of waxed paper and roll with rolling pin. Measure 1/2 cup of the crushed wafers to use in the recipe.

Egg whites can be beaten to their highest volume when they are at room temperature. To bring to room temperature, place a small bowl of egg whites in a larger bowl of very warm water. Stir them gently for a few minutes.