Wednesday, December 17, 2008

Choco Meringue

"Chocolate Meringue Biscuits"

This is one of the’s Favorite Cookies from the era of 1941-2008.
  • 3 large egg whites at room temperature
  • 1/4 teaspoon cream of tartar
  • 1/3 cup sugar
  • 1/2 teaspoon almond extract
  • 1/2 cup ground blanched almonds
  • 4 oz semisweet chocolate


  1. In a bowl with an electric mixer beat the egg whites at moderate speed until they are foamy, add the cream of tartar, and beat the whites until they hold soft peaks. Add the sugar, a little at a time, and the almond extract, beating, beat the meringue until it holds very stiff peaks, and fold in the almonds, a little at a time.
  2. Cover 2 baking sheets with parchment paper and attach the paper by putting a dab of the meringue on the underside of each corner.
  3. Drop rounded teaspoons of the meringue 2 inches apart on the baking sheets, bake the meringues in the lower third of a preheated very slow oven (200° F.) for 45 to 50 minutes, or until they are firm and dry, and loosen them from the paper with the tip of a small knife. (The meringues may be prepared up to this point and stored in an airtight container for up to 2 weeks.)
  4. Spread a thin layer of the chocolate, melted and cooled, on the bottom of each meringue and attach 2 meringues bottom to bottom. Transfer the meringues to a rack set in a cool, dry place
(Recipes from

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