Chocolate-kissed Almond MeringuesBe careful not to overbeat the egg whites in this recipe. When the whites have the consistency of marshmallow cream, they are beaten just right. Sprinkle the chocolate with colorful jimmies before it sets for extra eye-appeal.
Saturated fat: 1.3g
Monounsaturated fat: 0.4g
Polyunsaturated fat: 0.0g
CLICK TO DOWNLOAD
AND PRINT THIS RECIPE
4 large egg whites
¼ teaspoon cream of tartar
¼ teaspoon salt
½ cup sugar
¼ teaspoon almond extract
2 ounces bittersweet chocolate, finely chopped
½ cup semisweet chocolate chips
1. Preheat oven to 200°.
2. Cover a baking sheet with parchment paper, securing it to the baking sheet with masking tape.
3. Beat egg whites with a mixer at high speed until foamy. Add cream of tartar and salt; beat until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating until stiff peaks form (do not overbeat). Gently fold in almond extract and chopped chocolate.
4. Drop batter by rounded tablespoonfuls onto prepared baking sheet. Bake at 200° for 2 hours or until dry. (Meringues are done when the surface is dry and the cookies can be removed from the paper without sticking to your fingers.)
5. Turn oven off and leave meringues in the oven for 1 hour or until cool and crisp.
6. Carefully remove meringues from paper and cool completely on wire rack.
7. Place semisweet chocolate chips in a medium microwave-safe bowl. Microwave at MEDIUM (50% power) 30 seconds or until melted, stirring until smooth.
8. Dip half of each meringue cookie in the chocolate, placing them back on the wire rack to set and dry. Once the chocolate has set, store the cookies in an airtight container.
Serves 24 (1 meringue each)
If it meets our criteria,
we’ll publish it on
the FitFamily site!
CLICK HERE TO SUBMIT
Get recipes from the
FitFamily archives!If you missed any
of our previously
to view them.