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Chocolate Meringues
| Recipe courtesy Lynn Kearney of Food Network Kitchens |
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3 egg whites, at room temperature
1/4 teaspoon cream of tartar
3/4 cup granulated, superfine sugar
1 teaspoon vanilla
4 tablespoons unsweetened Dutch process cocoa, sifted
Preheat oven to 200 degrees F. In a large bowl with an electric mixer beat the egg whites until frothy. Add the cream of tartar and granulated sugar 1 tablespoon at a time. Beat until the egg whites are stiff and shiny and the sugar granules cannot be felt in the whites. Beat in the vanilla, reduce speed to low and add cocoa until combined. With a spatula put the egg white mixture into a pastry bag fitted with a large star tip. Pipe 2-inch meringue "kisses" on a parchment paper lined baking sheet, at least 2 inches apart. Bake in the middle of oven for 2 hours. Turn off oven and leave the meringues in it for at least 2 more hours or until meringues are completely dry.
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Nutritional Analysis
Per Serving |
Calories
15 |
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Total fat
0g |
Saturated fat
0g |
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Cholesterol
0mg |
Sodium
3mg |
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Carbohydrates
3g |
Protein
0g |
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Fiber
0g |
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Try our Fat & Calorie Calculator
for additional information. |
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