Chocolate-Dipped Almond Meringues

Chocolate-Dipped Almond Meringues Recipe
Dress up these almond-flavored meringue cookies by dipping half of each cookie in a glaze of melted chocolate.

Yield:

2 dozen (serving size: 1 meringue)

Recipe from

Cooking Light

Nutritional Information

Calories 48
Caloriesfromfat 40 %
Fat 2.1 g
Satfat 1.3 g
Monofat 0.4 g
Polyfat 0.0 g
Protein 0.9 g
Carbohydrate 7.6 g
Fiber 0.4 g
Cholesterol 1 mg
Iron 0.2 mg
Sodium 34 mg
Calcium 2 mg

Ingredients

Meringues:
4 large egg whites
1/4 teaspoon cream of tartar
1/4 teaspoon salt
1/2 cup sugar
1/4 teaspoon almond extract
2 ounces bittersweet chocolate, finely chopped
Chocolate glaze:
1/2 cup semisweet chocolate chips

Preparation

Preheat oven to 200°.

To prepare meringues, cover a baking sheet with parchment paper; secure to baking sheet with masking tape.

Beat egg whites with a mixer at high speed until foamy. Add cream of tartar and salt; beat until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating until stiff peaks form (do not overbeat). Gently fold in almond extract and chopped chocolate. Drop batter by rounded tablespoonfuls onto prepared baking sheet. Bake at 200° for 2 hours or until dry. (Meringues are done when the surface is dry and meringues can be removed from paper without sticking to fingers.) Turn oven off; leave meringues in oven 1 hour or until cool and crisp. Remove from oven; carefully remove meringues from paper. Cool completely on wire rack.

To prepare glaze, place semisweet chocolate chips in a medium microwave-safe bowl. Microwave at MEDIUM (50% power) 30 seconds or until melted, stirring until smooth. Dip half of each meringue in chocolate. Place on wire rack to dry. Store in an airtight container.

Note:

When preparing these cookies, be careful not to overbeat the egg whites; properly stiff peaks will have the consistency of marshmallow cream.

Micol Negrin,

Cooking Light

November 2007
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