Bittersweet Chocolate Walnut Meringue Kisses Recipe

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Bittersweet Chocolate Walnut Meringue Kisses

Jan Shelnutt

By
@Jano411

Got this from Better Homes and Gardens. Awesome! Tip: Use a metal, glass or stoneware bowl to mix meringues. Avoid plastic. Key to success is to watch the 'look' of the egg whites. When they have a satin sheen, it's time to add more sugar. If they become lumpy or grainy,you've beated to long. Toss and start over.


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Serves:

6 meringues

Prep:

25 Min

Cook:

1 Hr 30 Min

Ingredients

2
egg whites
1/4 tsp
cream of tartar
1/2 c
reg. sugar
2 oz
bittersweet chocolate, coursely chopped
1/3 c
chopped walnuts

Directions Step-By-Step

1
Let egg whites stand in large bowl at room temp. 30 mins. Preheat oven to 300. Line cookie sheet parchment paper or lightly greased foil.
2
Beat 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.
3
Drop 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.
4
Place 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.
5
TO STORE:
Store in an airtight container at room temp up to 24 hours.

About this Recipe

Course/Dish: Candies
Hashtag: #sweets