Dairy-Free Chocolate Meringues
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These little meringues make a special holiday treat. Look for good-quality chocolate (70 per cent cocoa or higher), such as Lindt, and check the ingredient listing for use of milk solids.
Servings: 45 cookies
Ingredients:
| Nutritional Info | |
| Per cookie: about | - |
| cal | 53 |
| pro | 1 g |
| total fat | 2 g |
| sat. fat | 1 g |
| carb | 9 g |
| fibre | 1 g |
| chol | 0 mg |
| sodium | 5 mg |
| % RDI: | - |
| iron | 1% |
Suggested Recipes
-
4 egg whites
1 cup (250 mL) granulated sugar
3 tbsp (45 mL) all-purpose flour
1 tsp (5 mL) vanilla
2 cups (500 mL) coarsely chopped dark chocolate (10 oz/300 g)
Preparation:
In large heatproof bowl over saucepan of hot (not boiling) water, cook egg whites with sugar, whisking occasionally, until opaque, about 10 minutes. Remove from heat. With electric mixer, beat until cool, thick and glossy, about 7 minutes. Fold in flour and vanilla. Fold in chocolate.
Drop by 1 tbsp (15 mL) onto parchment paper–lined baking sheets. Bake in 350°F (180°C) oven until light brown, 25 to 30 minutes. Let cool on racks. (Make-ahead: Store in airtight container for up to 3 days.)
Drop by 1 tbsp (15 mL) onto parchment paper–lined baking sheets. Bake in 350°F (180°C) oven until light brown, 25 to 30 minutes. Let cool on racks. (Make-ahead: Store in airtight container for up to 3 days.)
Tags:
Cookies-Bars-Squares; Eggs; Sugar/Sweets; Grains; Chocolate; Boil/Simmer; Bake; Make-Ahead;
Source
Canadian Living Magazine: December 2008
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