Cherry-Chocolate Meringues

Wow did these ever disappear fast!! I think these are a new personal favorite of my mom. The wait for these to dry out is worth it. You don't have to feel guilty eating the whole batch because they are low in calories and melt in your mouth.

Tips:

Whip it right- it sometimes takes a good eye to determine what STIFF PEAKS look like when whipping egg whites; follow the stiff peaks link for a visual, or simply lift your beaters out of the egg whites and the whites should hold hold firm.

"Weighting" - it is important to use small chunks of chocolate here because the cookies are delicate and you don't want to prevent them from rising correctly. 

Separate carefully - it is imperative that you only have egg whites (NO YOLK); if any yolks get into the whites, the whites will not whip.

Oven Temperature: 250 degrees

Prep Time: 10-15 minutes

  Cook Time: 40-45 minutes

Cool Time: 1-2 hours

Servings: 12-14, 2 1/2 inch cookies

3 large egg whites
1/4 teaspoon cream of tartar
3/4 cup granulated sugar
1/4 teaspoon almond extract
1/4 cup semi-sweet chocolate, finely chopped
2-3 drops red food coloring (optional)


Directions:

1) Preheat the oven to 250 degrees and place the rack in the center of the oven. Line a large cookie sheet with parchment paper. Set aside.

2) In a large bowl using a hand mixer, beat the egg whites on low-medium speed until they are foamy. Add the cream of tartar and continue to beat for 1-2 minutes until the cream of tartar is well incorporated. Slowly add the sugar in, 2 Tablespoons at a time, and continue to beat, on medium-high speed, until the meringue holds very stiff peaks

3) Beat in the almond extract, semi-sweet chocolate and food coloring.

4) Transfer the meringue mixture to a zipper storage bag. Cut off one of the bottom corners. Pipe 2 1/2 inch circles of meringue on the prepared baking sheet. You can also spoon mounds of meringue onto the prepared sheets.

5) Bake the meringues for 40-45 minutes. The meringues are done when they are pale and fairly crisp.

6) Turn off the oven and leave the meringues in the oven to dry for 1-2 hours. The meringues can be covered and stored at room temperature for several days (if they make it that long).