Chocolate-Filled Meringue Shells

• 2 egg whites
• 1/2 cup sugar
• 1/4 teaspoon ground cinnamon
• 1/2 teaspoon cider vinegar
• 1/4 teaspoon salt
• 1 cup (6 ounces) semisweet chocolate chips
• 1-1/2 cups heavy whipping cream, divided
• 1/4 cup sugar
• 1/4 teaspoon ground cinnamon
• Toasted chopped pecans

1. Place egg whites in a small bowl; let stand at room temperature for 30 minutes. In a small bowl, combine sugar and cinnamon. Add vinegar and salt to egg whites; beat on medium speed until soft peaks form. Gradually beat in cinnamon-sugar, 1 tablespoon at a time, on high until glossy peaks form and sugar is dissolved.
2. Line two
3. with parchment paper. Spoon meringue into eight mounds on paper. Using the back of a spoon, shape into 3-in. cups. Bake at 250u0b0 for 30 minutes. Turn oven off and do not open door; let meringues dry in oven for 1 hour. Cool on
4. on wire racks.
5. In a microwave-safe bowl, melt chocolate chips; stir until smooth. Spread 2 teaspoonfuls over the bottom of each meringue shell. Whisk 1/2 cup cream into remaining melted chocolate; cover and chill until slightly thickened, about 20 minutes.
6. In a small bowl, beat remaining cream until soft peaks form. Gradually add sugar and cinnamon, beating until stiff peaks form; set aside half of cream mixture. Fold remaining cream mixture into chilled chocolate mixture; pipe into meringue shells. Dollop with reserved cream mixture; sprinkle with pecans.

egg whites, sugar, ground cinnamon, cider vinegar, salt, chocolate chips, heavy whipping cream, sugar, ground cinnamon, pecans

Taken from www.tasteofhome.com/recipes/chocolate-filled-meringue-shells/ (may not work)