Chocolate Meringues

Course : Cookies
Serves: 28
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3 large egg whites -- at room temperature
1 dash cream of tartar
1 dash salt
1/2 cup granulated sugar
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
2 ounces blanched almonds -- ground
3 tablespoons unsweetened cocoa powder
1/2 teaspoon ground cinnamon

Preparation / Directions:

Preheat oven to 275oF. Spray baking sheet with nonstick cooking spray. In medium bowl, combine egg whites, cream of tartar and salt; with electric mixer on high speed, beat mixture until soft peaks form. Set aside. In small saucepan, combine sugar and 1/4 cup water; bring liquid to a boil. Reduce heat to medium; cook, covered, 30 seconds. Remove cover; cook 2-3 minutes longer, until soft ball stage (238oF on candy thermometer). With electric mixer on high speed, slowly pour sugar mixture into egg white mixture; continue beating until mixture is stiff and glossy. Beat in vanilla and almond extracts. In small bowl, combine almonds, 2 tablespoons of the cocoa and the cinnamon; fold into egg white mixture . Drop egg white mixture by heaping teaspoonsful onto prepared baking sheet, making 28 meringues; bake 1 1/2 hours, until outsides of meringues are firm. With spatula, transfer meringues to wire rack. Sift remaining 1 teaspoon cocoa through fine sieve over meringues; let cool. Note: Intensely chocolatey, these little confections are delicious with a foamy cup of Cafe de Olla or tea.


Nutritional Information:

28 Calories (kcal); 1g Total Fat; (33% calories from fat); 1g Protein; 4g Carbohydrate; 0mg Cholesterol; 11mg Sodium

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