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Bittersweet Chocolate Meringues

Photo: Becky Luigart-Stayner; Styling: Cindy Barr
Yield 12 servings (serving size: 4 meringues)
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.

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

Nutrition 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

How to Make It

  1. Preheat oven to 225°.

  2. Line 2 baking sheets with parchment paper; set aside.

  3. 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.

  4. 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.

  5. 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.

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