Bittersweet Chocolate Meringues

Bittersweet Chocolate Meringues Recipe
Photo: Becky Luigart-Stayner; Styling: Cindy Barr
Bring these delicate, crisp cookies out on a tray at the end of the evening with little to-go cups of coffee--a great send-off from a successful party.
5

Outstanding

Yield:

12 servings (serving size: 4 meringues)

Recipe from

Cooking Light

Nutritional Information

Calories 54
Caloriesfromfat 18 %
Fat 1.1 g
Satfat 0.6 g
Monofat 0.4 g
Polyfat 0.0 g
Protein 1.1 g
Carbohydrate 10.7 g
Fiber 0.2 g
Cholesterol 0.0 mg
Iron 0.1 mg
Sodium 39 mg
Calcium 2 mg

Ingredients

1/8 teaspoon salt
1/8 teaspoon cream of tartar
3 large egg whites
1/2 cup sugar
1/4 cup finely chopped bittersweet chocolate

Preparation

Preheat oven to 225°.

Line 2 baking sheets with parchment paper; set aside.

Place first 3 ingredients in a large bowl, and beat with a mixer at high speed until foamy. Add sugar, 1 tablespoon at a time, beating until stiff peaks form. Beat for 1 minute at high speed or until mixture is shiny. Gently fold in chocolate.

Spoon mixture into a large zip-top plastic bag. Snip a 1/4-inch hole in 1 bottom corner of bag. Pipe 24 (4-inch-long) zigzag shapes onto each prepared pan.

Bake at 225° for 30 minutes with 1 pan on bottom rack and 1 pan on second rack from top. Rotate pans; bake an additional 30 minutes or until dry to the touch. Cool on pans 30 minutes on wire racks. Carefully remove meringues from paper; cool completely on wire racks.

Note: Store meringues in an airtight container at room temperature for up to two weeks.

Note:

Mark Scarbrough,

November 2005
My Notes

Only you will be able to view, print, and edit this note.

Add Note