Chocolate Chip Meringues

By nanarose

Patricia Buckholz, Sun City West, Arizona, Sunset

DECEMBER 2001

Ingredients

• 2 large egg whites
• 1/4 teaspoon cream of tartar
• 2/3 cup sugar
• 1/4 teaspoon almond extract
• 1 cup finely chopped semisweet chocolate (6 oz.) or miniature semisweet chocolate chips

Details

Servings 9
Adapted from myrecipes.com

Preparation

Step 1

1. In a large bowl, with a mixer on high speed, beat egg whites with cream of tartar until thick and foamy. Gradually add sugar and continue to beat until mixture holds stiff, shiny peaks.

2. With a spatula, gently stir in almond extract and chopped chocolate. Spoon 1/2-tablespoon portions into 1-inch-wide mounds (or with a pastry bag fitted with a 1/2-inch plain or star tip, pipe 1-inch-wide mounds) about 1 inch apart onto cooking parchment - lined 12- by 15-inch baking sheets.

3. Bake meringues in a 275° regular or convection oven until dry and firm to touch on the outside and almost dry inside (break one open to test), 30 to 35 minutes; if baking two sheets at once in one oven, switch their positions halfway through baking. Let cool for 5 minutes on sheets, then slide a spatula underneath meringues and transfer to racks to cool completely.

Nutritional analysis per meringue.