Bittersweet Chocolate Walnut Meringue Kisses
Featured Pinch Tips Video
- egg whites
- 1/4 tsp
- cream of tartar
- 1/2 c
- reg. sugar
- 2 oz
- bittersweet chocolate, coursely chopped
- 1/3 c
- chopped walnuts
1Let egg whites stand in large bowl at room temp. 30 mins. Preheat oven to 300. Line cookie sheet parchment paper or lightly greased foil.
2Beat egg whites and cream of tarter on med. to high speed until soft peaks form[tips curl]. Gradually add sugar, about 1 tablespoon at a time, beating until glossy anf stiff peaks form[tips stand straight]. fold in 1/4 cup of the chocolate and 1/4 cup of the nuts.
3Drop meringue in 6 mounds 2 in. apart on prepared sheet. Using back of spoon, swirl the top of each meringue into a high tip that curls.
4Place meringues in oven, immediately decrease oven temp to 200. Bake 1 1/2 hours or until crisp and dry on outsides. Cool completely on sheet on a wire rack.Gently peal cooled meringues of paper or foil. Sprinkle w/ remaining chocolate & nuts. Serve.
Store in an airtight container at room temp up to 24 hours.