Chocolate-Dipped Almond Meringues

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

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Nutritional Information

Amount per serving
  • Calories: 48
  • Calories from fat: 40%
  • Fat: 2.1g
  • Saturated fat: 1.3g
  • Monounsaturated fat: 0.4g
  • Polyunsaturated fat: 0.0g
  • Protein: 0.9g
  • Carbohydrate: 7.6g
  • Fiber: 0.4g
  • Cholesterol: 1mg
  • Iron: 0.2mg
  • Sodium: 34mg
  • Calcium: 2mg

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

  1. Preheat oven to 200°.
  2. To prepare meringues, cover a baking sheet with parchment paper; secure to baking sheet with masking tape.
  3. 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.
  4. 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.

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