Bittersweet Chocolate Walnut Meringue Kisses
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1/4 tspcream of tartar
1/2 creg. sugar
2 ozbittersweet chocolate, coursely chopped
1/3 cchopped walnuts
How to Make Bittersweet Chocolate Walnut Meringue Kisses
- 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.
- 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.
- 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.
- 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.
- TO STORE:
Store in an airtight container at room temp up to 24 hours.