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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.

Mark Scarbrough
Recipe by Cooking Light November 2005

Gallery

Credit: Becky Luigart-Stayner; Styling: Cindy Barr

Recipe Summary

Yield:
12 servings (serving size: 4 meringues)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 225°.

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  • Line 2 baking sheets with parchment paper; set aside.

  • 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.

  • 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.

  • 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.

  • Note: Store meringues in an airtight container at room temperature for up to two weeks.

Nutrition Facts

54 calories; calories from fat 18%; fat 1.1g; saturated fat 0.6g; mono fat 0.4g; protein 1.1g; carbohydrates 10.7g; fiber 0.2g; iron 0.1mg; sodium 39mg; calcium 2mg.
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