For best results, line baking sheets with cooking parchment. If you like, in step 2, use a pastry bag fitted with a 1/2-inch plain or star tip to pipe meringue into 1-inch-wide mounds. Store meringues airtight for up to 1 week.
Sunset NOVEMBER 2003
1. In a large bowl, with an electric mixer (fitted with whisk attachment) on high speed, beat egg whites and cream of tartar until thick and foamy. Gradually add sugar and continue to beat until mixture holds stiff, shiny peaks. With a spatula, fold in almond extract and chopped chocolate.
2. Spoon meringue mixture in 1-inch-wide mounds, about 1 inch apart, onto cooking parchment-lined or buttered and floured 12- by 15-inch baking sheets (see notes).
3. Bake meringues in a 275° oven until dry and firm to touch on the outside and almost dry inside (break one open to test), 30 to 35 minutes; switch pan positions halfway through baking. Let cool for 5 minutes on sheets, then slide a spatula underneath meringues and transfer to racks to cool completely.
Note: Nutritional analysis is per meringue.
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