Milk Chocolate Meringue Cookies
Low-calorie chocolate treat? Yes! Try these
naturally lower-fat chocolate meringues. With an electric mixer, these
can be made with little effort. To keep them crisp, be sure to store
them in an airtight container
3 egg whites
1/2 teaspoon cream of tartar
2/3 cup sugar
2 tablespoons water
1/2 cup finely chopped milk chocolate
Heat the oven to 250 degrees. Line 2 baking sheets with parchment paper.
In a large bowl, use an electric mixer to beat the egg whites and
cream of tartar until they hold soft peaks.
In a small saucepan over medium-high, heat the sugar and water,
stirring until the sugar has dissolved. Continue to cook until the
mixture reaches 240 degrees on a candy or instant read thermometer.
With the mixer on high, pour the sugar syrup into the egg white
mixture, pouring it in a steady stream down the side of the bowl.
Continue to beat until the meringue cools, then use a silicone spatula
to fold in the chopped chocolate.
Use a pastry bag to pipe stars or use a tablespoon to dollop the
mixture onto the prepared baking sheets. Bake until dry to the touch,
about 45 minutes. Let cool on the baking sheet and store in an
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