Email to Debbie Wharton Howell      

Recipe Categories: mystic6799's HOME PAGEAPPETIZERS BarCookies BBQ BEVERAGES BREAD BREADMACHINE BREAKFAST CAKESandPIES CANDY CASSEROLES CHEESECAKE CleanEating COOKIES CROCKPOT CUPCAKES DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD FRUIT GameMeat GlutenFree GritsGrains HerbalRemedies IceCream IndoorGrill JAMSandJELLIES MARINADES MEATS MiamiMediterraneanDiet PASTA PASTRIES PaulaDeen PetFood PIZZA POULTRY RachaelRay RICE SALADandDRESSING SANDWICHES SAUCES SEASONINGS SNACKS SOUPSandSTEWS VEGETABLES VEGETARIAN Wings

Chocolate Chip Meringues




Source of Recipe


Sunset, DECEMBER 2001






List of Ingredients



• 2 large egg whites
  
• 1/4 teaspoon cream of tartar
  
• 2/3 cup sugar
  
• 1/4 teaspoon almond extract
  
• 1 cup finely chopped semisweet chocolate (6 oz.) or miniature semisweet chocolate chips
  






Instructions



1. In a large bowl, with a mixer on high speed, beat egg whites with cream of tartar until thick and foamy. Gradually add sugar and continue to beat until mixture holds stiff, shiny peaks.
   
2. With a spatula, gently stir in almond extract and chopped chocolate. Spoon 1/2-tablespoon portions into 1-inch-wide mounds (or with a pastry bag fitted with a 1/2-inch plain or star tip, pipe 1-inch-wide mounds) about 1 inch apart onto cooking parchment - lined 12- by 15-inch baking sheets.
   
3. Bake meringues in a 275° regular or convection oven until dry and firm to touch on the outside and almost dry inside (break one open to test), 30 to 35 minutes; if baking two sheets at once in one oven, switch their positions halfway through baking. Let cool for 5 minutes on sheets, then slide a spatula underneath meringues and transfer to racks to cool completely.
   






Final Comments


Makes about 3 1/2 dozen meringues

Nutritional Information
Calories:33 (33% from fat)
Protein:0.3g
Fat:1.2g (sat 0.7)
Carbohydrate:5.8g
Fiber:0.2g
Sodium:3.1mg
Cholesterol:0.0mg