Chocolate Meringue Hearts With Whipped Cream And Berries

Andrea Potischman | Feb 7, 2024

Indulge in the epitome of romance with delicate chocolate heart-shaped meringue cups filled with fresh, lightly sweetened, whipped cream and mixed berries. An easy and elegant treat perfect for Valentine’s Day or any day you crave a little something special.

A meringue is a delicate dance of egg whites and sugar, that, when made correctly, transforms into airy, crisp perfection in these heart-shaped confections. The key lies in a careful and proper whipping process to achieve stiff peaks for that delicate texture meringues are known for.

Meringues vs. Pavlovas

While both meringue cups pavlova and share a meringue base, the addition of certain ingredients combined with variations in texture and presentation separate these delightful desserts.

Ingredients

• Pavlova: Typically includes additional ingredients like vinegar or cream of tartar, which contribute to its soft and marshmallow-like interior.
• Meringue Cups: Usually simpler, consisting of just egg whites and sugar, resulting in a crisper texture.

Texture

• Pavlova: Has a soft, chewy interior with a crisp exterior.
• Meringue Cups: Tend to be crisper throughout, offering a delicate crunch.

Shape + Serving

• Pavlova: Traditionally a large, round, cake-like dessert, often topped with whipped cream and fresh fruits.
• Meringue Cups: Can be shaped into smaller cups or nests, providing a vessel for various fillings such as whipped cream, fruit, or custard.

Presentation

• Pavlova: Served as a centerpiece dessert, cut into slices.
• Meringue Cups: Presented individually, making them suitable for portion control and creative fillings.

Occasions

• Pavlova: Often associated with celebratory events and holidays due to its grand presentation.
• Meringue Cups: Versatile and can be enjoyed casually or as part of elegant desserts.

Tips For Baking Meringues

In addition to whipping, baking meringues at a low temperature is another secret to these meringue wonders. Meringues cannot be rushed. Low heat ensures a gentle and gradual transformation into sweet, cloud-like delights. The subtle addition of cocoa powder in this recipe elevates the experience, offering a rich counterpoint to the lightness of the meringue.

Fill these edible hearts with fresh pillowy whipped cream and a medley of mixed berries for a pop of freshness. Whether shaped as hearts for Valentine’s Day or crafted in the more traditional round form, these chocolate meringue cups are a sweet symphony that transcends any occasion.

Chocolate Meringue Hearts With Whipped Cream And Berries

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Servings:

6

Serving Size:

1 heart

Prep:

30 minutes

Cook:

2 hours

Total:

2 hours, 30 minutes

Ingredients:

For The Chocolate Heart Meringue Cups:

• 4 egg whites
• 1 cup superfine sugar
• 1/4 cup unsweetened cocoa powder , sifted

For Assembly:

• 1 cup heavy cream
• 1 teaspoon teaspoon vanilla extract
• 3 tablespoons confectioners' sugar
• 2 cups mixed berries of your choice, rinsed and patted dry

Directions:

1. Preheat the oven to 225 degrees F. Line two sheet pans with parchment paper and set aside.
2. Place the egg whites in the bowl of a kitchen mixer, such as a KitchenAid, fitted with a whisk attachment. Whisk over low speed until the egg whites are foamy, about 1 minute. Increase speed to medium and continue to whisk for an additional 1 to 2 minutes. With the mixer running, in a slow steady stream add the sugar. Increase speed to high and whisk until the meringue reaches a stiff peak, roughly 10 to 12 additional minutes.
3. Remove the bowl from the mixer and using a large rubber tip spatula, gently fold in the cocoa powder until completely blended.
4. Place the meringue in a pastry bag fitted with a small star tip. On the prepared baking sheets, pipe a thin layer (roughly 1/2-inch thick) layer of meringue in the shape of a heart about 5 inches in height by 4 inches in width - filling the entire heart shape - to form the base of the cup.
5. Carefully trace the edges of the heart with piped meringue to form the sides of the heart cups. The sides should be about 1-1 1/2 inches in height. Repeat until all 6 of the meringue cups are formed.
6. Place the meringue hearts in the oven and bake for 1 hour and 45 minutes, or until the meringue is dry. Once baked, turn off the oven and allow the meringues to dry in the warm oven for an additional 15 minutes. The meringue should be crispy, hard, and not sticky. If the meringue is still sticky allow them to bake for an additional 10 minutes.
7. Remove the meringue cups from the oven and allow them to cool completely.
8. For Assembly: Place the heavy cream, and vanilla extract in a clean kitchen mixer bowl. Attach the whisk attachment and beat the cream until it reaches soft peaks. Reduce the speed to low and add the sugar, mix to blend. Be careful not to overbeat.
9. Fill the meringue cups with a generous scoop of whipped cream and top with fresh mixed berries. Serve immediately.