| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy, Grains | 16 | Servings | ||
INGREDIENTS
| 4 | Egg Whites | |
| 1/8 | t | Salt |
| 1/4 | t | Cream Of Tartar |
| 1 | c | Sugar |
| 1 | t | 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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Nutrition (calculated from recipe ingredients)
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Calories: 72
Calories From Fat: 16
Total Fat: 1.9g
Cholesterol: 0mg
Sodium: 32.1mg
Potassium: 38.6mg
Carbohydrates: 13g
Fiber: <1g
Sugar: 12.7g
Protein: 1.3g