Crispy, light almond meringues get a special touch when you dip them in semisweet chocolate. Makes 2 dozen cookies.
Ingredients
Meringues:
- 4 large egg whites
- 1/4 teaspoon cream of tartar
- 1/4 teaspoon salt
- 1/2 cup sugar
- 1/4 teaspoon almond extract
- 2 ounces bittersweet chocolate, finely chopped
Chocolate glaze:
- 1/2 cup semisweet chocolate chips
Preparation
- Preheat oven to 200°.
- To prepare meringues, cover a baking sheet with parchment paper; secure to baking sheet with masking tape.
- Beat egg whites with a mixer at high speed until foamy. Add cream of tartar and salt; beat until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating until stiff peaks form (do not overbeat). Gently fold in almond extract and chopped chocolate. Drop batter by rounded tablespoonfuls onto prepared baking sheet. Bake at 200° for 2 hours or until dry. (Meringues are done when the surface is dry and meringues can be removed from paper without sticking to fingers.) Turn oven off; leave meringues in oven 1 hour or until cool and crisp. Remove from oven; carefully remove meringues from paper. Cool completely on wire rack.
- To prepare glaze, place semisweet chocolate chips in a medium microwave-safe bowl. Microwave at MEDIUM (50% power) 30 seconds or until melted, stirring until smooth. Dip half of each meringue in chocolate. Place on wire rack to dry. Store in an airtight container.
Note: When preparing these cookies, be careful not to over beat the egg whites; properly stiff peaks will have the consistency of marshmallow cream.
Nutritional Information
Amount per serving
- Calories: 48
- Calories from fat: 40%
- Fat: 2.1g
- Saturated fat: 1.3g
- Monounsaturated fat: 0.4g
- Polyunsaturated fat: 0.0g
- Protein: 0.9g
- Carbohydrate: 7.6g
- Fiber: 0.4g
- Cholesterol: 1mg
- Iron: 0.2mg
- Sodium: 34mg
- Calcium: 2mg
Found on myrecipes.com by Micol Negrin
