Mint Chocolate Meringues
These little treats simply melt in your mouth, are low in calories and are fat-free. Who can ask for anything more?
- 2 large egg whites, room temperature
- 1/4 teaspoon cream of tartar
- 1/2 cup sugar
- 2 tablespoons unsweetened cocoa powder
- 1/8 teaspoon peppermint or mint extract
Preheat oven to 275°F. In Classic Batter Bowl, beat egg whites on high speed of electric mixer until very foamy, about 20 seconds. Add cream of tartar and continue to beat 1-2 minutes or until soft peaks form. (Tips of peaks will curl down when beaters are lifted.) Continue beating on high speed, gradually adding sugar in a slow, steady stream. (Do not add all of the sugar at once.) Continue beating on high speed 3-4 minutes or until sugar is dissolved, mixture is glossy and stiff peaks form. (Tips of peaks will remain upright when beaters are lifted.)
Place cocoa powder in Flour/Sugar Shaker; sprinkle over egg whites. Using Classic Scraper, gently fold cocoa powder into egg whites just until cocoa powder disappears. Gently fold in peppermint extract.
Cover Rectangle Stone with Parchment Paper. Attach open star tip to Easy Accent® Decorator; fill with meringue mixture. Pipe mixture into small rosettes, about 1 1/2 inches in diameter, 1 inch apart. Refill decorator as needed.
Bake 1 hour. Meringues should look dry and have small cracks on the surface. Turn oven off and leave meringues in oven with door slightly ajar for 30-60 minutes or until meringues are thoroughly dry.
- 36 meringue cookies servings of 3 meringues
Nutrients per serving:
Calories 35 (2% from fat), Total Fat 0 g, Saturated Fat 0 g, Cholesterol 0 mg, Carbohydrate 8g, Protein 1 g, Sodium 10 mg, Fiber 0 g
U.S. Diabetic exchanges per serving:
1/2 starch (1/2 carb)
Cream of tartar is a fine white powder that functions as an acid to provide stability and improve the volume of beaten egg whites. It can be found in the spice section of the grocery store.
Eggs will separate more easily when cold; however, they beat to their fullest volume at room temperature. Use the Egg Separator, which conveniently attaches to the rim of most bowls, to separate the egg yolk from the egg white. Be careful to not get even a speck of egg yolk into the whites, or they will not beat properly.
For best results, choose a cool, dry day for making meringue cookies. Store meringues in a tightly covered container at room temperature.