Chocolate Coconut Meringues
From EatingWell: November/December 2009
These chocolate, coconut and almond meringue cookies are so light and airy, they are a perfect little treat that’s not too heavy.
- 4 large egg whites
- 1/4 teaspoon cream of tartar
- 1/4 teaspoon coconut extract or imitation coconut extract
- 1/4 teaspoon almond extract
- 1/4 teaspoon vanilla extract
- 1/8 teaspoon salt
- 1 cup sugar
- 1/4 cup unsweetened cocoa powder
- 2 tablespoons semisweet chocolate chips or finely chopped chocolate
- 2 tablespoons trans-fat-free white chocolate chips or finely chopped white chocolate, such as Sunspire
- Position racks in upper and lower thirds of oven; preheat to 250°F. Line 2 large baking sheets with parchment paper or nonstick baking mats.
- Beat egg whites, cream of tartar, coconut, almond and vanilla extracts and salt in a large bowl with an electric mixer on medium-high speed until combined. Gradually beat in sugar, 2 tablespoons at a time, beating until stiff, shiny peaks form, 6 to 8 minutes.
- Sift cocoa over the mixture and gently fold together with a rubber spatula until combined.
- Spoon the meringue into a gallon-size sealable bag (or pastry bag fitted with a 1/2-inch tip). Seal the bag, pressing out as much air as possible. Cut a 1/2-inch hole in one corner of the bag. Pipe the meringue into 2-inch circles, about 1 inch apart, on the prepared baking sheets.
- Bake on the upper and lower racks for 50 minutes. Turn off the heat and let the meringues stand in the oven with the door closed until completely dry, about 1 1/2 hours.
- Melt semisweet and white chocolate (see Tip) and drizzle or pipe onto the cooled meringues. Let stand until it sets.
Tips & Notes
- Make Ahead Tip: Store in an airtight container for up to 3 days. Some crispness may be lost during storage.
- Kitchen Tips: To melt chocolate, place chocolate in a bowl and microwave on Medium for 45 seconds. Stir; continue microwaving on Medium in 20-second intervals until almost melted, stirring after each interval. Continue stirring until completely melted. Or place in the top of a double boiler over hot, but not boiling, water. Stir until melted.
- To decorate cookies with melted chocolate, use a pastry bag fitted with a fine writing tip to pipe the melted chocolate or dip tines of a fork in chocolate and drizzle. You can improvise a pastry bag with a small plastic bag. Add melted chocolate to the bag, cut a tiny hole in one corner and squeeze the chocolate out.
Per cookie: 36 calories; 0 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 8 g carbohydrates; 1 g protein; 0 g fiber; 17 mg sodium; 25 mg potassium.
Carbohydrate Servings: 1/2
Exchanges: 1/2 other carbohydrate
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- Baked Goods, bars & cookies
- Preparation/ Technique
- November/December 2009