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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 32 |
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Topped with creamy chocolate ribbons, these meringues are rich-tasting but feather-light, notes Beverly Albrecht of Beatrice, Nebraska. You'll think you're biting into a decadent dessert that's off-limits, but it's not. Ingredients:
4 egg whites |
1/4 teaspoon cream of tartar |
1/4 teaspoon salt |
1 cup sugar |
2 cups chocolate-flavored crisp rice cereal |
1/4 cup semisweet chocolate chips |
1/2 teaspoon shortening |
Directions:
1. In a large bowl, beat the egg whites, cream of tartar and salt until soft peaks form. Gradually add sugar, 1 tablespoon at a time, until stiff peaks form, about 6 minutes. Fold in cereal.
2. Drop by rounded teaspoonfuls 1 in. apart onto baking sheets coated with cooking spray. Bake at 300° for 35-40 minutes or until firm to the touch. Remove to wire racks to cool.
3. In a microwave, melt chocolate chips and shortening; stir until smooth. Transfer to a small resealable plastic bag; cut a small hole in the corner of bag. Drizzle melted chocolate over meringues. Place on waxed paper to set. Yield: 64 cookies.
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