Moon Meringue Cookies
WW 1 PP
- 2 egg whites, at room temperature
- 1/8 tsp salt
- 1/8 tsp cream of tartar
- 1/2 cup sugar
- 2 Tbs toasted and chopped sliced almonds
- 1/2 tsp almond extract
- 2 oz dark chocolate chips, melted
Preheat oven to 225 degrees. Line 2 baking sheets with parchment paper.
In a large bowl, beat egg whites, salt and cream of tartar at high speed with an electric mixer until foamy. Gradually add sugar, beating until stiff peaks form. Gently fold in almonds (reserving 1/2 Tbs if sprinkling meringues later) and almond extract. Spoon or pipe mixture evenly into 24 mounds on prepared baking sheets. Bake for 1 hour to 1 hour and 15 minutes, or until meringues are dry. Remove from oven and cool completely. Drizzle with melted chocolate chips and sprinkle with almonds, if desired.