Chocolate Heart Meringue Cups with Whipped Cream and Berries

These Chocolate Heart Meringue Cups with Berries and Whipped Cream are a simple, delightful treat that anyone can make! Made with light and fluffy meringue, these meringue cups look beautifully elegant but filled with whipped cream and fresh berries are a delicious easy treat. Great for celebrations or just a special at home treat!

Why Make This Recipe

This recipe is sure to impress your family and friends when it comes time for baking. The chocolate hearts are also great for birthdays, anniversaries or any special days out. They are quick and easy to put together and can be jazzed up with whatever kind of berries you like — so fun! Secondly, take my word for it — you too will get seconds!

Chocolate Heart Meringue Cups

Ingredients:

• Egg whites — 4; at room temp
• 200 g (1 cup) granulated sugar
• Sifted ¼ cup unsweetened cocoa powder
• 1 cup cold heavy cream (240 mL)
• 1/2 tsp pure vanilla extract
• 2 tablespoons powdered sugar
• About 1 pint mixed berries, such as raspberries, blackberries and fresh red currants or other sweet tart fruit
• Shaved semisweet chocolate , for garnish (optional)

Directions:

1. Set the oven at 225° F (107°C). On a large sheet of parchment paper, heatproof mat or Silpat liner draw six (about 3 inches tall x 2½ inches wide) big hearts. Lay the parchment paper (pencil side down) on a big baking sheet.
2. Place the egg whites in a clean, grease-free bowl of a stand mixer. Beat on low speed 1 to 2 minutes until foamy. Up the speed to medium and continue whisking for an additional 1-2 minutes. Whisking at medium- speed, gradually whisk in the granulated sugar Increase speed to high and whisk until the meringue holds stiff peaks, about 10–12 minutes more.
3. Whisk a small amount of chocolate mixture into cocoa until smooth; add to saucepan with remaining chocolate mixture and whisk together. Put meringue into piping bag with a small star tip. Pipe a thin layer of meringue (about ½ inch deep) to fill the heart + circle for this is bottom of your cup. Pipe meringue around edges four times, keeping track of the lines to be twice as high at about 1½. Repeat with the remaining meringue mixture.
4. Very carefully place the meringue into oven and bake for 1 hour 45 minutes or until a dry outer shell forms. Bake, then turn the oven off and let the meringues dry out inside for 15-20 minutes. The meringue is dry, crisp and not-sticky. Put them back in the oven for 10-15 minutes longer, if they are still wet or sticky.
5. Remove meringue cups from the parchment paper and let them cool to room temperature.
6. To assemble, place the chilled cream, vanilla extract and icing sugar in a stand or medium bowl. Whisk cream until soft peaks form (using a whisk attachment or hand held mixer) Be careful not to overbeat.
7. Spoon dollops of whipped cream into the meringue cups, top off with mixed berries and garnish with shaved semisweet chocolate if desired. Serve immediately.