Chocolate-Pine Nut Meringue Smooches

BECKY LUIGART-STAYNER

These are traditionally sevred at Passover, when flourless desserts are the rule. The meringue can be very sensitive to humidity, so it's best not to make them on a damp day.

Yield: 16 servings
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 87
  • Calories from fat: 28%
  • Fat: 2.7g
  • Saturated fat: 0.9g
  • Monounsaturated fat: 1g
  • Polyunsaturated fat: 0.8g
  • Protein: 1.8g
  • Carbohydrate: 15.3g
  • Fiber: 0.1g
  • Cholesterol: 0.0mg
  • Iron: 0.4mg
  • Sodium: 32mg
  • Calcium: 3mg

Ingredients

  • 4 large egg whites (at room temperature)
  • 1/8 teaspoon salt
  • 1/4 teaspoon cream of tartar
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 1/3 cup pine nuts, toasted
  • 2 ounces bittersweet chocolate, finely chopped

Preparation

  1. Preheat oven to 250°.
  2. Beat egg whites and salt at medium speed of a mixer until foamy. Add cream of tartar; beat until soft peaks form. Gradually add sugar, 2 tablespoons at a time, beating at medium-high speed until stiff peaks form. Add vanilla; beat well. Fold in pine nuts and chocolate.
  3. Cover a baking sheet with parchment paper. Spoon egg white mixture into 16 mounds on prepared baking sheet. Bake at 250° for 1 hour or until dry to touch. (Meringues are done when the surface is dry and can be removed from paper without sticking to fingers.) Turn oven off, and partially open oven door; leave meringues in oven 30 minutes. Remove from oven; carefully remove meringues from paper. Store meringues in an airtight container up to 3 days.
My Notes

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

Add Note

Chocolate-Pine Nut Meringue Smooches Recipe at a Glance
advertisement

More Recipes Like This

  1. Enter at least one ingredient

Indulge your cravings!

Daily Indulgence
Free Daily Indulgence Newsletter: You'll get our most indulgent sweets and savory treats.
We Respect Your Privacy. Privacy Policy