Chocolate-almond meringues - bon appetit
18 cookies
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | larges | Egg whites, room temperature |
| ½ | cup | Sugar |
| ½ | cup | Finely chopped toasted almonds |
| ¼ | cup | Finely chopped bittersweet (not unsweetened) or semisweet chocolate |
| 4 | ounces | Bittersweet (not unsweetened) or semisweet chocolate, chopped |
Directions
Preheat oven to 200'F. Line 2 baking sheets with waxed paper. Using electric mixer, beat egg whites in large bowl to soft peaks.
Gradually add sugar and beat until stiff peaks form. Fold in chopped almonds and ¼ C finely chopped chocolate.
Spoon meringue into pastry bag fitted with ½-inch-diameter plain round tip. Pipe meringue in tight coils onto prepared sheets, forming 2½-inch diameter rounds and spacing evenly. Bake meringues until crisp and dry, about 2 hours. Run sharp knife under meringues to loosen from paper; cool. (Can he prepared 3 days ahead. Store between sheets of waxed paper in airtight container at room temperature.) Stir 4 oz bittersweet chocolate in top of double boiler over simmering water until melted and smooth. Using spoon, drizzle chocolate in zigzag lines over cookies. Let stand until chocolate sets, about 1 hour.
Bon Appetit/January/1994 Scanned & edited by Di Pahl & <gg>