Thursday, 25 March 2010
Chocolate meringue cookies
Melt 1 cup choc bits (your choice, though I've never tried white)
Stir in 3/4 cup finely chopped nuts (your choice, I've tried walnuts and almonds and I recommend you choose a nut that is light weight for its size - walnuts, pecans etc)
Mix the nuts and chocolate together, and then set it aside to cool - it needs the next few minutes to cool so that it doesn't cook the egg when it gets mixed in.
Beat 2 egg whites with 1/8 tsp white vinegar until soft peaks forms.
Slowly beat in 1/4 cup sugar (I always use caster sugar so the meringue is super smooth) and 1/8 tsp vanilla essence and beat until very stiff peaks form.
Fold in choc/nut mix.
Put teaspoon size drops onto lined tray and bake at 175 degrees for 15 minutes.
You have to give the biscuits some time to cool on the rack so the bottom hardens up. If you lift them off too early the centre of the biscuit will stick to the baking paper.
This recipe originally came from Cindy Harris - Harwood Productions (link here)