- 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.