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“This is a wonderful dessert to have for Easter, everyone will enjoy it, even the little ones!!”
1hr 15mins

Ingredients Nutrition


  1. TO MAKE MERINGUE: Preheat oven to 250°F Line two baking sheets with foil. Trace eight 3 1/2 inch circles on foil. Place bowl of egg whites in warm eater for 3 minutes; remove . Add vanilla, crem of tartar, salt nad 1/4 cup sugar. Beat on electric mixer until soft peaks form. Gradually add remaining 3/4 cup sugar, 2 tablespoons at a time, beating until sugar is completely dissolved and meringue is very stiff.
  2. Spoon merfingue over circles; spread with a spoon, building a rim. Bake about 1 1/4 hours or until meringues are crisp but not browned and can be removed from foiled. Turn the oven off and leave the meringues in the oven, with the door closed, 4 hours or overnight. (may be made ahead. Wrap tightly in foil and freeze.).
  3. TO MAKE FILLING: In a medium saucepan, combine cornstarch and 1/2 cup sugar. Stir in milk and chocolate. Bring to boil over medium heat, stirring constantly; boil 1/2 minute. Beat half the mixture into the yolks. Return to saucepan. Cook and stir over low heat for 1 minute, without boiling. Stir in vanilla. Transfer mixture to a bowl. Place a sheet of plastic film directly over filling and refrigerate until cold. (May be made a day ahead). Spoon into meringue shells. Place a sheet of foil on top. Refrigerate 3-24 hours. Garnish with fruit before serving.

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