Are you ready for the lightest cookies ever?When preparing these, just remember to not over-beat the egg whites, try to get them like marshmallow cream. Besides these tasting fabulous, you get to eat as many as you want, that’s what is so great about meringues, you can’t go wrong. 🙂 I make these all the time during the holidays.
Serves 2 Dozens
4 large egg whites
1/4 tsp cream of tartar
1/4 tsp salt
1/2 cup sugar or sugar sub
1/4 tsp almond extract
2 oz bittersweet chocolate, finely chopped
1/2 cup semisweet chocolate chips
1. Preheat oven to 200 F.
2. To prepare meringues, cover baking sheet with parchment paper, actually you should tape it down to secure.
3. Beat egg whites with a mixer at high speed until foamy. Add cream of tartar and salt; beat until stiff peaks form, don’t overbeat! Gently fold in almond extract and chopped chocolate. Drop by rounded tablespoons onto prepared baking sheet. Bake at 200 F for 2 hours or until dry. They are done when they are dry and not sticky. Turn oven off; leave meringues in oven 1 hour or until cool and crisp. Remove from oven. Cool completly on wire rack.
4. For the glaze, melt the semi-sweet choclate chips until smooth. Dip half the meringue in chocolate, place on parchment; let cool. Store in an airtight container.