Chocolate Nut Meringues Recipe
Ingredients
| Vegetable cooking spray | ||
| Egg whites | 2 | |
| Cream of tartar | 1/8 Teaspoon | |
| Superfine sugar | 1/2 Cup (16 tbs) | |
| Vanilla extract | 1 Teaspoon | |
| 3/4 cup semisweet chocolate chips, finely chopped | ||
| 1/2 cup finely chopped nuts: almonds, walnuts, and/or pecans | ||
Directions
1. Preheat oven to 275°F. Line 2 cookie sheets with foil and lightly coat foil with vegetable cooking spray.
2. In a medium bowl, beat egg whites and cream of tartar with an electric mixer on medium speed until soft peaks form. Turn mixer to high and gradually beat in sugar until glossy, stiff peaks form. Beat in vanilla. Gently but quickly fold in chocolate and nuts. Drop by teaspoonfuls 1 inch apart onto prepared cookie sheets.
3. Bake 25 minutes. Reduce heat to 250°F. and bake 25 minutes longer. Remove to a rack and let cool completely before storing in an airtight tin.
2. In a medium bowl, beat egg whites and cream of tartar with an electric mixer on medium speed until soft peaks form. Turn mixer to high and gradually beat in sugar until glossy, stiff peaks form. Beat in vanilla. Gently but quickly fold in chocolate and nuts. Drop by teaspoonfuls 1 inch apart onto prepared cookie sheets.
3. Bake 25 minutes. Reduce heat to 250°F. and bake 25 minutes longer. Remove to a rack and let cool completely before storing in an airtight tin.
Chef
