Chocolate-Dipped Almond Meringues |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Provided by Cooking Light When preparing these cookies, be careful not to overbeat the egg whites; properly stiff peaks will have the consistency of marshmallow cream. Ingredients:
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 |
Directions:
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.
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