Bittersweet Chocolate Meringues |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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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. Ingredients:
1/8 teaspoon salt |
1/8 teaspoon cream of tartar |
3 large egg whites |
1/2 cup sugar |
1/4 cup finely chopped bittersweet chocolate |
Directions:
1. Preheat oven to 225°.
2. Line 2 baking sheets with parchment paper; set aside.
3. 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.
4. 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.
5. 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.
6. Note: Store meringues in an airtight container at room temperature for up to two weeks.
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