| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Grains |
|
|
16 |
servings |
INGREDIENTS
| 4 |
lg |
Egg Whites |
| 1/8 |
ts |
Salt |
| 1/4 |
ts |
Cream Of Tartar |
| 1 |
c |
Sugar |
| 1 |
ts |
Vanilla Extract |
| 1/3 |
c |
Pine Nuts; Toasted |
| 2 |
oz |
Bittersweet Chocolate; Finely Chopped |
INSTRUCTIONS
Preheat oven to 250°. Beat egg whites and salt at medium speed of a
mixer until foamy. Add cream of tartar; beat until soft peaks form.
Gradually add sugar, 2 tablespoons at a time, beating at medium high
speed until stiff peaks form. Add vanilla; beat well. Fold in pine
nuts and chocolate. Cover a baking sheet with parchment paper. Spoon
egg white mixture into 16 mounds on prepared baking sheet. Bake at
250° for 1 hour or until dry to touch. (Meringues are done when the
surface is dry and can be removed from paper wihtout sticking to
fingers.) Turn oven off, and parially open oven door; leave meringues
in oven 30 minutes. Remove from oven; carfully remove meringues from
paper. Stor meringues in an airtight container up to 3 days.
Recipe by: Cooking Light
Posted to EAT-LF Digest by Sherilyn70@earthlink.net on Apr 21, 1999,
converted by MM_Buster v2.0l.
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