Chocolate Meringues Recipe

4 1 1
Chocolate Meringues Recipe
Chocolate Meringues Recipe photo by Taste of Home
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Chocolate Meringues Recipe

Read Reviews
4 1 1
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From the first time I baked these cookies, they've been a lip-smacking success. Old-fashioned and attractive, they make a perfect holiday pastry. I'm the grandmother of six and stay active with a German folk dance group.
MAKES:
15 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
15 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 2 egg whites
  • 1/4 teaspoon cream of tartar
  • 1/8 teaspoon salt
  • 1/2 cup sugar
  • 1/2 teaspoon white vinegar
  • 1/2 teaspoon vanilla or almond extract
  • 1 cup (6 ounces) semisweet chocolate chips
  • 1/2 cup sweetened shredded coconut
  • 1/4 cup chopped almonds

Directions

In a large bowl, beat the egg whites, cream of tartar and salt until soft peaks form. Add sugar, 1 tablespoon at a time, beating until stiff peaks form, about 5 minutes. Beat in vinegar and vanilla.
Meanwhile, in a microwave, melt chocolate chips; stir until smooth. Fold into egg white mixture; fold in coconut and almonds.
Drop by tablespoonfuls 2 in. apart onto lightly greased baking sheets. Bake at 350° for 10-11 minutes or until firm. Remove to wire racks to cool. Store in an airtight container. Yield: about 2-1/2 dozen.
Originally published as Chocolate Meringues in Country Woman March/April 2001, p31

Nutritional Facts

2 each: 111 calories, 6g fat (3g saturated fat), 0 cholesterol, 36mg sodium, 16g carbohydrate (14g sugars, 1g fiber), 1g protein.

  • 2 egg whites
  • 1/4 teaspoon cream of tartar
  • 1/8 teaspoon salt
  • 1/2 cup sugar
  • 1/2 teaspoon white vinegar
  • 1/2 teaspoon vanilla or almond extract
  • 1 cup (6 ounces) semisweet chocolate chips
  • 1/2 cup sweetened shredded coconut
  • 1/4 cup chopped almonds
  1. In a large bowl, beat the egg whites, cream of tartar and salt until soft peaks form. Add sugar, 1 tablespoon at a time, beating until stiff peaks form, about 5 minutes. Beat in vinegar and vanilla.
  2. Meanwhile, in a microwave, melt chocolate chips; stir until smooth. Fold into egg white mixture; fold in coconut and almonds.
  3. Drop by tablespoonfuls 2 in. apart onto lightly greased baking sheets. Bake at 350° for 10-11 minutes or until firm. Remove to wire racks to cool. Store in an airtight container. Yield: about 2-1/2 dozen.
Originally published as Chocolate Meringues in Country Woman March/April 2001, p31

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cards4ever User ID: 3605400 29958
Reviewed Feb. 8, 2010

"These taste like a gooey brownie. Every Christmas I make these and they always devour in a day or two."

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