Chocolate-Dipped Almond Meringues
about 24 cookies
- 4 large egg whites, room temperature
- 1 pinch cream of tartar
- 1/4 teaspoon salt
- 1 cup C&H® Granulated Sugar
- 1/4 teaspoon almond extract
- 1/2 cup chocolate pieces, or semisweet chocolate chips, tempered
- 24 whole almonds
Preheat oven to 200°F. Line baking sheets with parchment paper.
In bowl of electric stand mixer fitted with whisk attachment, beat egg whites with cream of tartar, increasing speed to medium-high until soft peaks form. Add salt, then gradually add sugar, about a tablespoon at a time, beating on high speed until stiff peaks form. Gently mix in almond extract.
Drop batter by rounded tablespoons or pipe with a decorative tip onto prepared baking sheets.
Bake for 2 hours, or until dry. Turn oven off; leave meringues in oven 1 hour or more until crisp. Cool completely before removing from baking sheets.
Prepare chocolate coating, tempering it if you are not serving cookies right away, so that chocolate remains smooth and shiny. Or melt chocolate in microwave at 30-second intervals, being careful not to burn it. Dip top half of each meringue in chocolate, top with an almond, and place on wire rack to dry.
You can substitute slivered or chopped almonds for the whole almonds, if desired.
Featured by Meringue, © 2012 by Linda K. Jackson and Jennifer Evans Gardner. Published by Gibbs Smith, Layton, Utah.
To temper chocolate, melt chocolate in double boiler to about 115°F. While stirring, let it cool to around 80°F. Put chocolate back over heat until temperature is 90°F (check with manufacturer about your particular kind of chocolate, as it can vary by a degree or two) and use as instructed in recipe.