Satisfy your sweet tooth!
I should make meringues more often because they are quick and easy, not to mention light and sweet. Even though I chose this recipe as a complement to other Kosher-for-Passover Seder desserts, meringues would work any time of year. At a recent fundraiser Hubby and I attended, gourmet-flavored meringues wrapped and ribboned were handed out as favors. Hmm, I think I’ll file that under party ideas.
Happy baking, hon!
4 egg whites
1 cup sugar
1/4 cup chopped semisweet or bittersweet chocolate (I chopped semisweet parve chocolate chips in a food processor.)
- Preheat oven to 225 degrees F. Line 2 cookie sheets with parchment paper or aluminum foil. Coat lightly with nonstick vegetable spray.
- In a large bowl, beat egg whites until they peak softly.
- Add sugar gradually, 2 tablespoons at a time, and continue beating until stiff, glossy peaks form. Fold in chopped chocolate.
- Drop tablespoons of meringue onto prepared cookie sheets or press through a pastry bag with a large star nozzle.
- Bake in preheated oven for 1 hour. Turn oven off and leave meringues inside without opening door for 3 to 4 hours, or overnight, to dry completely.
- Store in airtight container in a cool, dry place. Do not refrigerate.
Yield: 25 – 30 meringues
Related Post: Lemon Meringues