More confections than cookies, really, meringues accompany ice cream well and add a festive dimension to the table. They are best baked on a cool, dry day.
Ingredients
使约16蛋白糖饼
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 300°F. 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.
Leave a Review
Reviews (7)
Back to TopI agree with the other reviewers in that there is too much chocolate (and I like chocolate). It overpowers the delicate meringue and ends up tasting like a chocolate chip cookie without any texture to balance it out. Maybe the suggested chili powder and clove will give it some complexity.
klarson70
Grosse Pointe, MI
5/3/2008
Actually, you can improvise on the same theme.... instead of cinnamon, create a mix of nutmeg, cinnamon, clove and chili powder (trust me) in addition to the chocolate... it is incredible
Anonymous
DC
4/13/2004
It was AMAZING. I used unsweetened Ghirardelli chocolate and it worked out great. I added a little extra sugar to compensate. Followed the cook times exactly and it worked perfectly. Nice rich chocolate flavor, melts in your mouth!
Anonymous
Jake D. from Carlisle, MA
2/5/2003
Quick recipe, very light pick-me-up, and not too bitter as another cook commented (perhaps you have to like bittersweet chocolate in the first place, or use milk chocolate instead?). I also only used half the chocolate specified in the recipe, and it was plenty. (A vegetable peeler is a fast way to turn a hunk of chocolate into usable form.) I did, however, have to tweak the times. After 30 mins. in the oven, my meringues were nowhere near firm to the touch, so I consulted other meringue recipes and went with 45 mins - 1 hour (turning down the heat to about 200 degrees would have been better). Don't know if this is the recipe's shortcoming or my oven's. I also fought temptation and left it to dry in the oven overnight. Best of all was the cleanup -- this is a non-fat recipe so things just rinse right off.
Anonymous
Arlington, VA
1/14/2003
Great!!! Everyone loved it, even the kids!!! I actually used half of the quantity of chocolate quoted in the recipe, and substituted it for orange-flavored Valhrona chocolate and it was excellent!!! leaving it to dry in the oven for over an hour made them overly dry, though...
Julie
Montreal
12/27/2001
YUM! This was my first stab at meringues, and they were great! They needed a little drying out in the oven to make them crisp, but the chocolate and cinnamon is a GREAT combination!!! I used Ghirardelli's Double Chocolate Chips crushed... They were heavenly! Recipe needs to be doubled.
Anonymous
Los Angeles, CA
7/26/2001
I would make this again, but without the chocolate. Being in the oven for 30 minutes burnt the chocolate slightly and made the meringues bitter. However, I don't have the best oven, so that could have been the reason.
Anonymous
Ohio
8/20/1999