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Ingredientes
- 6 lrg egg whites
- 1 1/4 c. superfine sugar
- 2 c. semisweet chocolate chips (one 12-ounce bag) Confectioners' sugar for dusting Cocoa pwdr for dusting
Direcciones
- Heat oven to 175 degrees. Line several baking sheets with Silpats (French nonstick baking mats), and set baking sheets aside.
- In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites till they form soft peaks. Sprinkle a few spoonfuls of superfine sugar over the beaten egg whites, and whisk in on low speed. Increase speed of mixer, and, whisking constantly, continue adding superfine sugar, a spoonful at a time, till all has been incorporated and mix is hard sufficient to hold stiff and glossy peaks. Mix in the chocolate chips.
- Pipe or possibly spoon small mounds of mix onto baking sheets, spacing mounds about 1 inch apart. Bake meringues till completely dry to the touch, about 3 hrs. Transfer sheets to a wire rack to cold completely. Store in an airtight container up to 3 days. Before serving, dust meringues with confectioners' sugar and cocoa pwdr.
- This recipe yields 2 1/2 dozen cookies.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 57g | |
| Recipe makes 12 servings | |
| Calories 206 | |
| Calories from Fat 75 | 36% |
| Total Fat 8.35g | 10% |
| Saturated Fat 5.19g | 21% |
| Trans Fat 0.0g | |
| Cholesterol 6mg | 2% |
| Sodium 50mg | 2% |
| Potassium 131mg | 4% |
| Total Carbs 29.2g | 8% |
| Dietary Fiber 1.0g | 3% |
| Sugars 26.78g | 18% |
| Protein 3.94g | 6% |
