Bittersweet Chocolate Meringues

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

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Nutritional Information

Amount per serving
  • Calories: 54
  • Calories from fat: 18%
  • Fat: 1.1g
  • Saturated fat: 0.6g
  • Monounsaturated fat: 0.4g
  • Polyunsaturated fat: 0.0g
  • Protein: 1.1g
  • Carbohydrate: 10.7g
  • Fiber: 0.2g
  • Cholesterol: 0.0mg
  • Iron: 0.1mg
  • Sodium: 39mg
  • Calcium: 2mg

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

  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.
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