Dark Chocolate Dipped Almond Meringues
|Egg whites||4 Large|
|Cream of tartar||1⁄2 Teaspoon|
|Sugar||1⁄2 Cup (8 tbs)|
|Almond extract||1⁄2 Teaspoon|
|Bittersweet chocolate||2 Ounce, finely chopped|
|Semisweet chocolate chips||1⁄2 Cup (8 tbs) (For Glaze)|
Preheat oven to 200°.
To prepare meringues, cover a baking sheet with parchment paper; secure to baking sheet with masking tape.
Beat egg whites with a mixer at high speed until foamy.
Add cream of tartar and salt; beat until soft peaks form.
Gradually add sugar, 1 tablespoon at a time, beating until stiff peaks form (do not overbeat).
Gently fold in almond extract and chopped chocolate.
Drop batter by rounded tablespoonfuls onto prepared baking sheet.
Bake at 200° for 2 hours or until dry.
(Meringues are done when the surface is dry and meringues can be removed from paper without sticking to fingers.) Turn oven off; leave meringues in oven 1 hour or until cool and crisp.
Remove from the oven; carefully remove the meringues from parchment paper.
Cool completely on a wire rack.
To prepare glaze, place chips in a medium microwave-safe bowl.
Microwave at MEDIUM (50% power) 30 seconds or until melted, stirring until smooth.
Dip half of each meringue in chocolate.
Place on wire rack to dry.
Store in an airtight .container.