Chocolaty Lemon Meringue Cups Recipe

Name: Chocolaty Lemon Meringue Cups
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large egg whites, room temperature; 1/2 teaspoon vanilla extract; 1/4 teaspoon salt; 1/4 teaspoon white vinegar; 1/2 cup sugar; 1/4 cup miniature semisweet chocolate chips; 6 large eggs; 2 cups sugar; 1 cup lemon juice (about 4 lemons); 1/2 cup butter, melted; 2 tablespoons grated lemon zest; 4 ounces semisweet chocolate, coarsely chopped; 1/2 cup heavy whipping cream; 1/2 teaspoon vanilla extract

Servings: persons

2 large egg whites, room temperature
1/2 teaspoon vanilla extract
1/4 teaspoon salt
1/4 teaspoon white vinegar
1/2 cup sugar
1/4 cup miniature semisweet chocolate chips
6 large eggs
2 cups sugar
1 cup lemon juice (about 4 lemons)
1/2 cup butter, melted
2 tablespoons grated lemon zest
4 ounces semisweet chocolate, coarsely chopped
1/2 cup heavy whipping cream
1/2 teaspoon vanilla extract

1
For meringue, in a large bowl, beat the egg whites, vanilla, salt and vinegar on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form.
2
Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form. Fold in chocolate chips.
3
Drop meringue into eight mounds on parchment-lined
4
. Shape into 3-in. cups with the back of a spoon.
5
Bake at 275u00b0 for 45 minutes or until set and dry. Turn oven off; leave meringues in oven for 1-1/2 hours.
6
Meanwhile, in a large heavy saucepan, combine eggs and sugar. Stir in the lemon juice, butter and lemon zest. Cook and stir over medium-low heat for 15 minutes or until mixture is thickened and reaches 160u00b0. Transfer to a small bowl; refrigerate until chilled.
7
For ganache, in a small saucepan, melt chocolate with cream over low heat; stir until blended. Remove from the heat; stir in vanilla. Cool slightly.
8
Just before serving, spoon lemon curd into meringue cups. Drizzle ganache around meringue.

1312

kcal

Calories

Fat

158

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 large egg whites, room temperature, 1/2 teaspoon vanilla extract, 1/4 teaspoon salt, 1/4 teaspoon white vinegar, and more.

Yes, Chocolaty Lemon Meringue Cups falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chocolaty Lemon Meringue Cups

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions