| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
October 199 |
1 |
servings |
INGREDIENTS
| 2 |
lg |
Egg whites |
| 1/8 |
ts |
Cream of tartar |
| 1/4 |
ts |
Cinnamon |
| 1/2 |
c |
Confectioners' sugar |
| 1 1/2 |
ts |
Cornstarch |
| 3 |
oz |
Semisweet chocolate; grated coarse |
INSTRUCTIONS
In a bowl with an electric mixer beat the egg whites with a pinch of
salt until they are foamy, add the cream of tartar, and beat the
whites until they hold soft peaks. Add the cinnamon and beat the
whites for 30 seconds. Sift the confectioners' sugar with the
cornstarch in 6 batches over the whites, beating the mixture for 30
seconds after each addition. Fold in the chocolate gently but
thoroughly and drop heaping tablespoons of the mixture onto a baking
sheet lined with parchment paper. Bake the meringues in the middle of
a preheated 300F. oven for 30 mixture, or until they are firm when
touched lightly. Turn off the oven and let the meringues stand in the
oven with the door ajar for 1 hour. Transfer the meringues to a rack
and let them cool completely. Keep the meringues in an airtight
container.
Makes about 16 meringues.
Gourmet October 1991
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