Email to Filus1217      

Recipe Categories: filus1217's HOME PAGE1-Summer_Desserts 1-Summer_Dinners_Sides 1-Summer_Picnic_Salads_More 12_Or_More_Servings 1st-Make_Your_Own_Misc A-New-Recipes-August-Weeks-2-4 Alcoholic-Drinks_Cocktails Appetizers_Snacks-Cold-RoomTmp Appetizers_Snacks-Hot-Warm Bars_Brownies_Squares Beef_Veal Beverages-Hot-Cold_Mocktails Breads_Rolls-ABM Breads_Rolls-Quick-Savory Breads_Rolls-Quick-Sweet Breads_Rolls-Yeast-Savory Breads_Rolls-Yeast-Sweet Breakfast_Brunch_Syrups Broil Cakes_Jelly-Rolls Candy Cheesecakes Cookies_Meringues_Biscotti Cooking-for-1-and-2 Desserts_Other-Sweets Dips_Spreads_Butters Eggs_Omelets_Quiches Entrees-Casseroles-Bakes Fish Frostings_Meringues_Creams Frozen-IceCreams_Yogurt_Sorbet Fruit Gluten-Free Grilled_Meats-Fish-Seafood Grilled_Salads-Veggies-Fruit Kid-Friendly Lamb Meatless-Entrees-Casseroles Meatloaf_Meatballs Mexican_Tacos_Fajitas_More Pies-Savory_Pie-Crusts Pies-Sweet_Pie-Fillings Pizzas_Crusts_Calzones Pork-Ham Potatoes Poultry Puddings_Parfaits_Mousse Rubs_Marinades_Seasonings_More Salad-Dressings_Vinaigrettes Salads-Fruit_Gelatin Salads-Main-Dish_Heartier Salads-Vegetable Salsa-Pesto-Relish-Chutney Sandwiches_Fillings_Spreads Sauces-Sweet-Savory_Fondues Seafood Side-Dishes_Stuffing Slow-Cooker_Crockpot Smoothies_Shakes_Sodas Soups_Hot-Cold Stews_Chili_Chowders_Gumbos Stir-Fry_Oriental Sweet-Potatoes_Yams Tarts_Crisps_Cobblers_Crumbles Tofu Vegetables-Cooked

Chocolate-Hazelnut Meringues




Source of Recipe


.
Chocolate-Hazelnut Meringues

Gluten Free
Cooking Light Gluten-Free Cookbook, Oxmoor House - August 2011
12 servings (serving size: 2 meringues)

Make up to two days ahead, and store in an airtight container at room temperature. The chocolate and hazelnut coating adds textural interest to these airy, sweet treats.

Ingredients:
5 large egg whites
1/2 teaspoon cream of tartar
1/8 teaspoon salt
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 teaspoon vanilla extract
3 ounces semisweet chocolate {Check for Gluten}
1/3 cup blanched whole hazelnuts, toasted and finely chopped

Preparation:
1. Preheat oven to 250°.

2. Place egg whites in a large bowl; beat with a mixer at high speed until foamy. Add cream of tartar and salt, beating until soft peaks form. Gradually add sugars, 1 tablespoon at a time, beating until stiff peaks form. Add vanilla; beat 1 minute.

3. Cover 2 baking sheets with parchment paper. Spoon 24 (2-inch-round) mounds onto prepared baking sheets. Place in oven; bake at 250° for 1 hour or until dry to touch, rotating pans halfway through cooking. (Meringues are done when surface is dry, and meringues can be removed from paper without sticking to fingers.) Turn oven off. Cool meringues in closed oven 1 hour. Remove from oven; carefully remove meringues from paper.

4. Place chocolate in a medium glass bowl. Microwave at HIGH 1 minute or until almost melted, stirring until smooth. Dip side of each meringue in melted chocolate and chopped hazelnuts.

2 meringues equal: Calories 135; Fat 4.3 g (Satfat 1.4 g, Monofat 1.7 g, Polyfat 0.3 g); Protein 2.6 g; Carbohydrate 22.7 g; Fiber 0.4 g; Cholesterol 0.0 mg; Sodium 51 mg