Chocolate-Almond Meringues
Show: Healthy Appetite with Ellie Krieger Episode: Ahead of the Game
Rate This RecipeRead users' reviews (17)
- Recipe categories: Eggs, Nuts, Chocolate, Sugar,
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Average Rating:
Total Reviews: 17
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By New Chocolate Ideas
Sunny and Warm
on February 27, 2011
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Fantastic! Light, crisp, full of flavor and such a sweet treat without all of the guilt. I did substitute vanilla extract for the almond and reduced the sugar to 1/4 cup. They tasted amazing and looked beautiful! New family favorite!!!
By LNZ81986
Round Lake Beac...
on February 25, 2011
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Super easy and very yummy! Thanks Ellie ;-
By JazzyMami
Mamaroneck, 72
on January 21, 2011
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deliciously chocolatey and lightly sweet treat! followed the recipe and didn't deviate. the chocolate and almond are perfectly balanced. light and airy. crunchy. absolutely terrific. thank u ellie!
btw- i used a handheld beater. i beat my egg whites to semi stiff peaks. this means that when i removed the whisk, the peaks remained stable and did not immediately flop over. this occurred because i did not stop beating it until the liquid was incorporated.
By amywilliams9410
on November 10, 2010
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Very yummy and chocolatey for such a low-calorie treat. I followed the recipe and directions exactly and had no problems with soft peaks or the cookies falling in the oven. For people who had problems, make sure all your equipment is clean and use room-temperature eggs to ensure the best whipping. Also, don't worry about the 3 minute time frame as much as the soft-peaks; the time frame is only an approximation and can vary depending on what kind of mixer you use. It took about 4 1/2 minutes for me to reach the soft peak stage and it turned out great.
By alyoops24_12762044
New York, 72
on March 25, 2010
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When making this recipe make sure that the bowl you use is really super clean (otherwise your egg whites will never whip correctly. Also, when your egg whites are at soft peak it almost looks like marshmallow, it really shouldn't look runny.
By koooolkat_12726742
Fontana, 43
on March 10, 2010
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I really wanted these to work! I followed the recipe exactly, w/ exception to using Frangelico instead of almond, and the three times I made it, they flattened out in the oven with this gross clear ring of goo around them. Did I over beat, or not beat enough? I thought the soft peaks were there, although almost runny. Three minutes wasn't enough for me, but I was afraid to beat them for 5+ minutes...Does anyone know the answer to this problem, please?
By omo612_12174666
pickerington, 75
on March 06, 2010
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I tried making this recipe and had no luck. I tried three different times and could not get the eggs to stiffen, I followed the recipe exactly. Very disappointed...
By katymae01
Yucaipa, CA
on February 16, 2010
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Easy, great, guilt free snack, all while getting a crunch!
By panzala_11597471
Royal Oak, MI
on December 14, 2009
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I made these before & they were terriffic. I want to make some for Christmas using the new white chocolate-peppermint bits. I didn't have them around long enough to worry about so I would like to know if someone knows how far in advance I can make them.
By brittesc_8500460
Mobile, AL
on October 08, 2009
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These meringues are fantastic! I substituted Splenda for the sugar and used dark chocolate instead of semi-sweet, so they were even a little bit healthier, but still AWESOME! Looking forward to playing around with different flavored extracts (mint, coconut - yum!, and my husband even suggested using butterscotch or white chocolate chips. A great way to satisfy a sweet tooth without the guilt of regular cookies!