| Recipe info |
Category:
Chocolate
Rating:
0.00
Contributor:
n/a
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CHOCOLATE CHIP MERINGUES
3/4 cup powdered sugar
4 tablespoon Dutch process cocoa
1 tablespoon cinnamon
4 room temperature egg whites
1/2 cup sugar
1 tablespoon vanilla extract
1/4 cup + 3 tablespoon miniature chocolate chips
1 1/2 tablespoon shortening
Heat oven to 275°F. Line baking sheets with parchment paper. Combine powdered sugar, cinnamon and
cocoa. Set aside. Beat egg whites till foamy on low speed. Gradually increase speed to med-high and beat
till stiff peaks begin to form. Pour sugar in steady stream into egg whites. Beat till mixture stands in stiff
peaks. Beat in vanilla till well blended. Sift powdered sugar mixture over meringue. Gently fold in
until partially incorporated. Sprinkle 1/4 cup chips over meringue and continue folding till evenly
incorporated. Do not overmix as meringue may begin to deflate. Spoon heaping teaspoons of meringue
into peaked mounds about 1 3/4" diameter onto baking sheets. A pastry bag may also be used. Bake 15
min. Switch positions of baking sheets in oven; bake an additional 17-20 min. till cookies are dry to the
touch but still slightly soft in center when pressed. With cookies still on paper, place on flat surface till
completely cooled. Combine remaining chips and shortening. Melt and stir till smooth. Spoon glaze into
sm. Pastry bag fitted with fine tip, or into sm. resealable plastic bag with small hole cut in one bottom
corner. Drizzle fine lines of chocolate back and forth over cookie tops. Let stand till chocolate sets. Store
in airtight container in single layer in cool, dry place. |
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