| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs, Dairy |
Jewish |
Chocolate, Cookies, Low-cal, Pesach |
50 |
Servings |
INGREDIENTS
| 1/4 |
c |
Hazelnuts; toasted,chopped |
|
|
Parchment paper |
| 3 |
|
Egg whites; at room temperature |
| 1/8 |
ts |
Cream of tartar |
| 1/2 |
ts |
Vanilla extract |
| 2/3 |
c |
Granulated sugar |
| 1/4 |
c |
Chocolate chips; coarsely chopped |
INSTRUCTIONS
Toast hazelnuts on a cookie sheet in a preheated oven at 350 degrees for 8
minutes. Lower the oven temperature to 300 degrees for baking the
meringues. Line baking sheet with parchment paper and set aside.
In a medium bowl, combine the egg whites with the cream of tartar and the
vanilla. Beat at medium-high speed until soft peaks form. Add the sugar
slowly to the egg mixture, one tablespoon at a time, while beating. Beat
until all of the sugar is incorporated and the mixture is stiff and glossy.
Using a large rubber spatula, fold in the chocolate morsels and the nuts.
Drop slightly rounded tablespoons onto parchment-lined baking sheets,
allowing 1 inch between spoonfuls. Bake for 30 minutes at 300 degrees.
Leaving the meringues int the oven, turn the oven off and allow cookies to
sit in the oven for at least one hour, until they are completely dry and
crisp. Remove from the oven and transfer to wire cooling racks.
Yield: 50-60 meringues
Nutritional information: 16 calories and .6 grams of fat per meringue
Recipe by: TVFN: RECIPE FOR HEALTH SHOW #RHD147
Posted to JEWISH-FOOD digest by Annice Grinberg
<VSANNICE@WEIZMANN.WEIZMANN.AC.IL> on Dec 01, 98, converted by MM_Buster
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