Chocolate Dipped Almond Meringues Recipes

CHOCOLATE-DIPPED ALMOND MERINGUES

Steps:

• Preheat oven to 200. To prepare meringues, cover a baking sheet with parchment paper; secure to baking sheet with masking tape. Beat egg whites with a mixer at high speed until foamy. Add cream of tartar and salt; beat until soft peaks form. Gradually add sugar, 1 T at a time, beating until stiff peaks (do not overbeat). Gently fold in almond extract and chopped chocolate. Drop batter by rounded tablespoonfuls onto prepared baking sheet. Bake at 200 for 2 hours or until dry. (Meringues are done when the surface is dry and meringues can be removed from paper without sticking to fingers.) Turn oven off; leave meringues in oven 1 hour or until cool and crisp. Remove from oven; carefully remove meringues form paper. Cool completely on wire rack. To prepare glaze, place semisweet chocolate chips in a medium microwave-safe bowl. Microwave at MEDIUM (50% power) 30 seconds or until melter, stirring until smooth. Dip half of each meringue in chocolate. Place on wire rack to dry. Store in an airtight container.

CHOCOLATE-DIPPED ALMOND MERINGUES

Steps:

• Preheat the oven to 300*F. Line 2 cookie sheets with parchment or wax paper.
• With an electric mixer, beat the egg whites and salt on high speed until soft peaks form.
• Continue mixing on high speed while adding 1/2 cup of the sugar. Add the remaining sugar by the tablespoon. Beat for another 1-2 minutes, until the mixture is stiff and shiny.
• Using a rubber spatula, carefully fold in the almonds. Drop the meringue batter by the spoonful onto the cookie sheets. Flatten each cookie slightly with the back of a spoon.
• Bake until pale golden, about 30 to 40 minutes. Let cool.
• Place the chocolate in a heatproof container and melt it over a simmering pot of water. Remove the chocolate from the heat.
• Line two cookie sheets with fresh parchment or waxed paper. One at a time, dip the bottoms of the meringues into the melted chocolate, let the excess chocolate drain off and place the chocolate-dipped meringues on the prepared cookie sheets. Refrigerate for 1 hour or until the chocolate is set.
• Store at room temperature in an airtight container.