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Dark Chocolate Dipped Almond Meringues Recipe
|Egg whites||4 Large|
|Cream of tartar||1⁄2 Teaspoon|
|Sugar||1⁄2 Cup (8 tbs)|
|Almond extract||1⁄2 Teaspoon|
|Bittersweet chocolate||2 Ounce, finely chopped|
|Semisweet chocolate chips||1⁄2 Cup (8 tbs) (For Glaze)|
Serving size: Complete recipe
Calories 1123 Calories from Fat 316
% Daily Value*
Total Fat 37 g56.9%
Saturated Fat 17.1 g85.7%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 1395.6 mg58.1%
Total Carbohydrates 195 g65%
Dietary Fiber 3.4 g13.4%
Sugars 163 g
Protein 18 g35.7%
Vitamin A Vitamin C
Calcium 2.8% Iron 11%
*Based on a 2000 Calorie diet
Preheat oven to 200°.
To prepare meringues, cover a baking sheet with parchment paper; secure to baking sheet with masking tape.
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.
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 meringues can be removed from paper without sticking to fingers.) Turn oven off; leave meringues in oven 1 hour or until cool and crisp.
Remove from the oven; carefully remove the meringues from parchment paper.
Cool completely on a wire rack.
To prepare glaze, place chips in a medium microwave-safe bowl.
Microwave at MEDIUM (50% power) 30 seconds or until melted, stirring until smooth.
Dip half of each meringue in chocolate.
Place on wire rack to dry.
Store in an airtight .container.