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.

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.

Mark Scarbrough,

Cooking Light

November 2005
My Notes

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

Add Note