Meringues are delicate yet stand up wellis kept sealed in an air-tight container. Chocolate and cinnamonare quintessential ingredients in the splendid meringue cookies.
Recipe: Chocolate MeringueCookies
3 ounces semisweet chocolate, broken intochunks 4 large egg whites 1/2 teaspoon vanilla extract 1/4 teaspoon cream of tartar 1/8 teaspoon salt 1/8 teaspoon ground cinnamon 1/2 cup granulated sugar
Preheat oven to 300°F (150°C).Butter 2 nonstick baking sheets or cover 2 baking sheets withbuttered parchment.
Grind chocolate in a food processor toa fine grind. Sift through a medium-mesh strainer so no piecesare large enough to block the tip of the pastry bag; set aside.
Place egg whites into a deep bowl; addvanilla, cream of tartar and salt and beat until the egg whitesform stiff peaks. Add
Continue to beat on medium speed and graduallyadd the cinnamon, and sugar, a tablespoon at a time. Still beating,gradually add the ground chocolate.
Spoon or pipe a teaspoonful of the meringueonto the prepared baking sheet and place in the preheated oven.Bake for 25 to 30 minutes, until the cookies are just beginningto brown around the edges and can easily be removed from thebaking sheets.
Remove from the heat and cool on racks.Keep in a covered, sealed container. Cookies will keep for atleast a week if well sealed.
Makes 70 cookies.
Chocolate Meringue Cookies Recipe Demonstration – Joyofbaking.comIf the Chocolate MeringueCookies recipe was useful and interesting, you can share it with your friends or leave a comment.