Dairy-Free Chocolate Meringues

Author: Canadian Living

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.

  • Portion size 45 servings
  • Credits : Canadian Living Magazine: December 2008

Ingredients

  • 4 egg whites
  • 1 cup granulated sugar
  • 3 tablespoons all-purpose flour
  • 1 teaspoon vanilla
  • 2 cups coarsely chopped dark chocolate

Method

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.)

Nutritional facts Per cookie: about

  • Sodium 5 mg
  • Protein 1 g
  • Calories 53.0
  • Total fat 2 g
  • Cholesterol 0 mg
  • Saturated fat 1 g
  • Total carbohydrate 9 g

%RDI

  • Iron 1.0
  • Fibre 0.0
  • Folate 0.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 0.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 0.0
  • Vitamin C 0.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Dairy-Free Chocolate Meringues

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