CHOCOLATE-ALMOND MERINGUES {ellie krieger}

By grinder

PER SERVING: Calories 120; Total Fat 3.5 g; (Sat Fat 2 g, Mono Fat 1 g, Poly Fat 0 g) ; Protein 3 g; Carb 21 g; Fiber 1 g; Cholesterol 0 mg; Sodium 35 mg

Ingredients

• 3 egg whites
• 1/4 teaspoon cream of tartar
• 1/3 cup superfine {caster} sugar*
• 3/4 teaspoon almond extract
• 2 oz. semisweet chocolate, fine chop

Preparation

Step 1

Preheat oven to 250°F.

Line a baking sheet with parchment paper and set aside.

Place egg whites and cream of tartar in a clean, dry bowl of a stand mixer and beat until foamy. Add sugar and almond extract beat until meringues hold soft peaks, about 3 minutes. Fold in chocolate gently until just incorporated. Using a pastry bag or a sealable plastic bag with the corner snipped off, pipe meringue by the tablespoon onto cookie sheets.

Bake 40 minutes, then remove from oven and let cool completely before removing from parchment paper. Transfer to an airtight container.

*You can make your own superfine sugar by placing sugar in a food processor and processing on high 30-45 seconds.