Chocolate-Dipped Almond Meringues
When preparing these cookies, be careful not to overbeat the egg whites; properly stiff peaks will have the consistency of marshmallow cream.
| Servings:2 dozen (serving size: 1 meringue) | Prep Time:n/a | Cook Time:n/a |
Nutritional Info
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
- fiber:0.4 g
- carbohydrate:7.6 g
- calories from fat:40 %
- iron:0.2 mg
- fat:2.1 g
- calories:48
- poly fat:0.0 g
- protein:0.9 g
- cholesterol:1 mg
- saturated fat:1.3 g
- sodium:34 mg
- calcium:2 mg
- mono fat:0.4 g
directions
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.
