Bittersweet Chocolate Meringues

Meringues are such perky little cookies. What I love most about them is just how light they are and so easy to make. Here is a great recipe from Cooking Light Magazine, which really lightens up the calories on these tasty treats.


Bittersweet Chocolate Meringues

Serves 10


1/8 teaspoon salt

1/8 teaspoon cream of tartar

3 large egg whites

1/2 cup sugar

1/4 cup finely chopped bittersweet chocolate

• Preheat oven to 225°.

• Line 2 baking sheets with parchment paper; set aside.

• Place first 3 ingredients in a large bowl, and beat with a mixer at high speed until foamy.

• Add sugar, 1 tablespoon at a time, beating until stiff peaks form.

• Beat for 1 minute at high speed or until mixture is shiny.

• Gently fold in chocolate.

• Spoon mixture into a large zip-top plastic bag.

• Snip a 1/4-inch hole in 1 bottom corner of bag.

• Pipe 24 (4-inch-long) zigzag shapes onto each prepared pan.

• Bake at 225° for 30 minutes with 1 pan on bottom rack and 1 pan on second rack from top.

• Rotate pans; bake an additional 30 minutes or until dry to the touch.

• Cool on pans 30 minutes on wire racks.

• Carefully remove meringues from paper; cool completely on wire racks.

Note: Store meringues in an airtight container at room temperature for up to two weeks.


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