Recipes and Cooking Chocolate-Filled Orange Meringues 1 Review Mascarpone (mah-skar-POH-nay) is a mild, buttery cow's milk cheese. In this dessert, egg whites are used to make baked meringue cups. The cooled meringues are filled with mascarpone-cocoa mixture and topped with fresh raspberries. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 14, 2011 Print Rate It Share Share Tweet Pin Email Photo: Jay Wilde Prep Time: 35 mins Bake Time: 35 mins Stand Time: 30 mins Total Time: 1 hrs 40 mins Servings: 6 Jump to Nutrition Facts Ingredients 2 egg whites ⅔ cup sugar 1 teaspoon finely shredded orange peel ¼ teaspoon cream of tartar 4 teaspoon sugar 1 tablespoon unsweetened cocoa powder ⅓ cup mascarpone cheese or reduced-fat cream cheese (Neufchatel), softened (about 3 ounces) ½ teaspoon vanilla 2 - 3 tablespoon fat-free milk 1 cup fresh raspberries Fresh mint sprigs (optional) Directions In a large mixing bowl allow egg whites to stand at room temperature for 30 minutes. Meanwhile, cover a large baking sheet with parchment paper or foil. Draw six 3-inch circles, 3 inches apart, on paper or foil; set aside. For meringues, in a small bowl stir together the 2/3 cup sugar and the orange peel. Set aside. Add cream of tartar to egg whites. Beat with an electric mixer on medium speed until soft peaks form (tips curl). Add the sugar-orange peel mixture, 1 tablespoon at a time, beating on high speed until stiff peaks form (tips stand straight). Spoon egg white mixture into the circles on the prepared baking sheet, building up sides slightly. Bake in a 300 degree F oven for 35 minutes. Turn off oven. Let meringues dry in oven with door closed for 1 hour. Remove from oven; cool completely on baking sheet. For filling, stir together the 4 teaspoons sugar and the cocoa powder. In a small bowl stir together mascarpone cheese and vanilla. Stir in the cocoa mixture and enough of the milk to make of spreading consistency. Spread cocoa mixture in cooled meringues. Top with raspberries. If desired, garnish with mint. Makes 6 servings. Tips Prepare as above through step 3. Transfer to an airtight storage container. Store at room temperature up to 1 week. To serve, prepare filling and serve as above. Rate it Print Nutrition Facts (per serving) 175 Calories 7g Fat 27g Carbs 5g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 175 % Daily Value * Total Fat 7g 9% Saturated Fat 4g 20% Cholesterol 18mg 6% Sodium 29mg 1% Total Carbohydrate 27g 10% Total Sugars 26g Protein 5g Vitamin C 4.7mg 24% Calcium 20.2mg 2% Iron 0.4mg 2% Potassium 77mg 2% Vitamin B-12 0.1mcg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.