BITTERSWEET CHOCOLATE WALNUT MERINGUE KISSES
Got this from Better Homes and Gardens. Awesome! Tip: Use a metal, glass or stoneware bowl to mix meringues. Avoid plastic. Key to success is to watch the 'look' of the egg whites. When they have a satin sheen, it's time to add more sugar. If they become lumpy or grainy,you've beated to long. Toss and start over.
Provided by Jan Shelnutt @Jano411
Categories Candies
Number Of Ingredients 5
Steps:
- Let egg whites stand in large bowl at room temp. 30 mins. Preheat oven to 300. Line cookie sheet parchment paper or lightly greased foil.
- Beat egg whites and cream of tarter on med. to high speed until soft peaks form[tips curl]. Gradually add sugar, about 1 tablespoon at a time, beating until glossy anf stiff peaks form[tips stand straight]. fold in 1/4 cup of the chocolate and 1/4 cup of the nuts.
- Drop meringue in 6 mounds 2 in. apart on prepared sheet. Using back of spoon, swirl the top of each meringue into a high tip that curls.
- Place meringues in oven, immediately decrease oven temp to 200. Bake 1 1/2 hours or until crisp and dry on outsides. Cool completely on sheet on a wire rack.Gently peal cooled meringues of paper or foil. Sprinkle w/ remaining chocolate & nuts. Serve.
- TO STORE: Store in an airtight container at room temp up to 24 hours.
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