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.
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
How to Make It
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.
We have been trying to eat healthier. I wanted something sweet. I came across these & they sounded so good! I thought I had some bittersweet chocolate in my pantry so I started making them just to find out it was unsweetened & I only had one square... So I took out my hand grater and grated it into the egg whites. They came out so good! I was worried about the flavor with the chocolate being unsweetened. It didn't make a difference at all. My 9 year old nephew LOVED them. His brother was here the next day & he tried them. He asked if we could make more when these are gone! LOL
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