The edges of the meringues are crisp, but the center pieces are slightly soft. Don't chop the chocolate too finely or it will completely melt in the meringue.
Yield 35 cookies (serving size: 1 cookie)
Ingredients
* 4 large egg whites
* 1/4 teaspoon cream of tartar
* 1/2 cup granulated sugar
* 3/4 cup powdered sugar
* 1 teaspoon almond extract
* 1/2 cup dried tart cherries, chopped
* 3 ounces unsweetened chocolate, chopped
Preparation
Preheat oven to 200º.
Cover a large baking sheet with parchment paper. Draw a 14 x 10-inch rectangle on paper. Turn paper over; secure with masking tape.
Place egg whites and cream of tartar in a large bowl, and beat with a mixer at medium speed until soft peaks form. Increase speed to high, and gradually add granulated sugar and then powdered sugar, 1 tablespoon at a time, beating until stiff peaks form. Add extract; beat just until blended. Fold in cherries and chocolate. Spread batter onto drawn rectangle using the back of a spoon. Score rectangle into 2-inch squares using the tip of a sharp knife.
Bake at 200º for 2 hours. Turn oven off, and cool meringue in closed oven 1 1/2 hours or until dry. Carefully remove meringue from paper. Break into (2-inch) squares.
Nutritional Information
Calories:42 (30% from fat)
Fat:1.4g (sat 0.8g,mono 0.5g,poly 0.0g)
Protein:0.7g
Carbohydrate:7.6g
Fiber:0.4g
Cholesterol:0.0mg
Iron:0.2mg
Sodium:7mg
Calcium:3mg
Wendy Kalen, Cooking Light, MAY 2004
Showing posts with label meringues. Show all posts
Showing posts with label meringues. Show all posts
Monday, November 24, 2008
Friday, November 21, 2008
Chocolate Hazelnut Meringue Kisses
Yield: 4 dozen.
1/4 cup finely chopped hazelnuts, toasted
1/4 cup unsweetened cocoa
1 oz. bittersweet chocolate, finely chopped
1/4 cup sifted powdered sugar
1 1/2 Tbs cornstarch
3 large egg whites
1/4 cream of tartar
Dash of salt
2/3 cup granulated sugar
1 tsp vanilla extract
Preheat oven to 325 F.
Combine first 3 ingredients in a food processor; process until finely ground. Combine hazelnut mixture, 1/4 cup powdered sugar, and cornstarch in a medium bowl, stirring with a whisk.
Place egg whites, cream of tartar, and salt in a large bowl; beat with a mixer at high speed until soft peaks form. Add granulated sugar, 1 Tbs at a time, beating at a high speed until stiff peaks form. Gently fold hazelnut mixture and vanilla into egg mixture.
Cover two baking sheets with parchment paper. (A)Spoon egg white mixture into a pastry bag fitted with a 1/2-inch round tip. (B)Pipe 48 (1 1/2-inch round) mounds onto prepared baking sheets. Bake at 325 F for 25 mins or until meringues are done and dry to the touch. (Meringues are done when surface is dry and meringues can be removed from paper without sticking to fingers.) Turn oven off; partially open over door. Cool meringues in oven 30 mins. Remove from oven; carefully remove meringues from paper.
1/4 cup finely chopped hazelnuts, toasted
1/4 cup unsweetened cocoa
1 oz. bittersweet chocolate, finely chopped
1/4 cup sifted powdered sugar
1 1/2 Tbs cornstarch
3 large egg whites
1/4 cream of tartar
Dash of salt
2/3 cup granulated sugar
1 tsp vanilla extract
Preheat oven to 325 F.
Combine first 3 ingredients in a food processor; process until finely ground. Combine hazelnut mixture, 1/4 cup powdered sugar, and cornstarch in a medium bowl, stirring with a whisk.
Place egg whites, cream of tartar, and salt in a large bowl; beat with a mixer at high speed until soft peaks form. Add granulated sugar, 1 Tbs at a time, beating at a high speed until stiff peaks form. Gently fold hazelnut mixture and vanilla into egg mixture.
Cover two baking sheets with parchment paper. (A)Spoon egg white mixture into a pastry bag fitted with a 1/2-inch round tip. (B)Pipe 48 (1 1/2-inch round) mounds onto prepared baking sheets. Bake at 325 F for 25 mins or until meringues are done and dry to the touch. (Meringues are done when surface is dry and meringues can be removed from paper without sticking to fingers.) Turn oven off; partially open over door. Cool meringues in oven 30 mins. Remove from oven; carefully remove meringues from paper.
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