Saturday, October 29, 2011

Ghastly Meringues

When I saw these in Food Network Magazine recently (October issue) I knew I had to try them out. I'd never actually made meringue cookies before but figured it would be easy enough.

It was!  They only take about 5 minutes to whip up (literally) and another 5 to pipe the shapes onto the cookie sheet.  It's the baking that takes a while.  And frankly, I'm not sure if it's because they're still a little warm, but my ghosts aren't completely solid the whole way through.  So, as the recipe says "bake until dry, 1 hour to 1 hour, 15 minutes" - you should do it!

Anyhow, here's the recipe:



3 large egg whites
1/2 tsp cream of tartar
3/4 cup sugar
1/2 cup semisweet chocolate chips


1. Preheat the oven to 200 degrees.  Line a baking sheet with parchment paper.  Beat the egg whites and cream of tartar in a large bowl with a mixer on medium speed until frothy.  Beat in the sugar; increase the mixer speed to high and beat until stiff peaks form, 5-6 minutes.

2. Transfer to a pastry bag fitted with a large round tip.  Pipe 8-10 swirls on the prepared baking sheet.  Bake until dry, 1 hour to 1 hour, 15 minutes.  Transfer the baking sheet to a rack and let cool completely.

3. Put the chocolate chips in a microwave-safe bowl; microwave on 50 % power until melted, about 1 minute, stirring halfway.  Transfer the melted chocolate to a zip-top bag and snipa corner. Pipe the chocolate on the meringues to look like eyes.


Keep the meringues in the oven for the time specified!  My batch made closer to 16 cookies (about 40 calories per cookie).  I guess the piping tip was smaller than what the folks at Food Network used.

But they are yummy!

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