6 watermelon bombs
For the watermelon meringues:
3 large egg whites
1/2 cup sugar
3/4 cup powdered sugar
Light green and dark green food coloring
For the watermelon filling:
4 large eggs
1 1/2 cups sugar
1 cup butter, cubed
1 cup watermelon juice
1/2 cup mini chocolate chips, divided
Make the watermelon shells: Preheat the oven to 200 degrees, and place a 3-inch half-circle silicone mold upside down on a baking sheet.
In the bowl of a stand mixer fitted with the whisk attachment, beat egg whites to soft peaks on medium-high speed. Slowly add in sugar and continue whipping until whites are stiff, glossy, and stand upright off the whisk. Remove from the stand and mix in powdered sugar.
Divide the batter into two bowls and dye each with a shade of green, one light green and one dark green. Place each color into a pastry bag with a small round tip, approximately .31 inches in diameter. Pipe meringue around the back of the silicone mold, alternating colors to resemble a watermelon shell. Bake for 40 to 45 minutes until the shells are firm to the touch. Set aside to cool.
Make the watermelon filling: In a medium pot over medium-low heat, whisk together eggs and sugar. Remove from heat and stir in butter one piece at a time along with watermelon juice. Stir until smooth. Place in the fridge to cool up to 4 hours. Once completely cool, stir in all but one tablespoon of the mini chocolate chips. Reserve the remaining for assembly.
Assemble the watermelon bombs: Place 2 tablespoons of watermelon filling into 2 halves of the watermelon meringue shells. Sprinkle a few chips on top of each side and attach the two shells together. Serve immediately.