Chocolate Chip Meringues

Patricia Buckholz calls these ethereal cookies "forgotten meringues" because she turns off her oven and leaves them there to cool overnight.

Yield: Makes about 3 1/2 dozen meringues

Ingredients

• 2  large egg whites
• 1/4  teaspoon  cream of tartar
• 2/3  cup  sugar
• 1/4  teaspoon  almond extract
• 1  cup  finely chopped semisweet chocolate (6 oz.) or miniature semisweet chocolate chips

Preparation

1. In a large bowl, with a mixer on high speed, beat egg whites with cream of tartar until thick and foamy. Gradually add sugar and continue to beat until mixture holds stiff, shiny peaks.

2. With a spatula, gently stir in almond extract and chopped chocolate. Spoon 1/2-tablespoon portions into 1-inch-wide mounds (or with a pastry bag fitted with a 1/2-inch plain or star tip, pipe 1-inch-wide mounds) about 1 inch apart onto cooking parchment - lined 12- by 15-inch baking sheets.

3. Bake meringues in a 275° regular or convection oven until dry and firm to touch on the outside and almost dry inside (break one open to test), 30 to 35 minutes; if baking two sheets at once in one oven, switch their positions halfway through baking. Let cool for 5 minutes on sheets, then slide a spatula underneath meringues and transfer to racks to cool completely.

Nutritional analysis per meringue.

Nutritional Information

Calories:

33 (33% from fat)

Protein:

0.3g

Fat:

1.2g (sat 0.7)

Carbohydrate:

5.8g

Fiber:

0.2g

Sodium:

3.1mg

Cholesterol:

0.0mg