INGREDIENTS

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
Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved  Busted by
Gail Shermeyer <4paws@netrax.net> on May 24, 1997  Recipe by: TVFN:
RECIPE FOR HEALTH SHOW #RHD147 Posted to MC-Recipe  Digest V1 #639 by
4paws@netrax.net (Shermeyer-Gail) on Jun 07, 1997

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“Forbidden fruits create many jams”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 957
Calories From Fat: 248
Total Fat: 30.2g
Cholesterol: 0mg
Sodium: 172.7mg
Potassium: 426.5mg
Carbohydrates: 166g
Fiber: 5.3g
Sugar: 135.3g
Protein: 17g