(makes 32 meringues)
16 red and white peppermint candy rounds
4 large egg whites
1/4 tsp cream of tartar
pinch of salt
1 cup granulated sugar
1/2 cup baby chocolate chips
Preheat oven to 225. Line two baking sheets with parchment or aluminum foil, shiny side down. Place candies in a heavy duty zip-top bag, squeeze air out, seal, and using a heavy bottom, small sauce pan, crush well.
In a large bowl, beat egg whites, cream of tartar and salt with a mixer until soft peaks form, about 2 minutes. Reduce speed to low and putin one tablespoon of sugar at a time, beating for several seconds between each addition. Increase speed to high and beat until stiff, glossy peaks form. Blend in crushed candies and chocolate chips.
Drop 16 well rounded tablespoons of meringue onto each baking sheet, spacing them 1 inch apart. Bake one hour on oven's top rack. Move cookie sheets to bottom rack and bake 1 more hour. Turn off oven, let meringues sit until oven is completely cool. Remove from baking sheets and store in airtight container.
Per serving (serving is 3 meringues)
163 calories
3g fat (2g saturated)
32g carbs
2g protein
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