Meringues are a type of dessert or cookie that is generally associated with French, Swiss and Italian cuisines.
They are super light, flakey on the outside and gooey on the inside.
And they are tricky to make.
You have to be precise with the whipping of the egg whites. You need to get enough air for the fluffiness, but you can’t over whip them either. Over whipping will make them gummy instead of gooey.
There is also a fine line of when you need to remove them from the pan. If you try to do it too soon or too late, the outside layer will slide off the inside.
You also have to make sure that all of you meringues are the same size. While the recipe does not call for it, placing the batter in a piping bag would make the process infinitely easier.
My meringues did turn out perfectly. Light and crisp on the outside, gooey on the inside. I made them with the intention of my husband taking them to work to share. They were all gone within a few hours. . .
EIGHT CALORIE CHOCOLATE KISSES
3 Egg Whites
½ Teaspoon Cream of Tartar
1 Cup Granulated Sugar
2 Tablespoons Cocoa Powder
Beat the egg whites until foamy. Add cream of tartar and beat until soft peaks form. Gradually beat in sugar. Fold in cocoa 1 tablespoon at a time. Using a teaspoon, drop a level spoonful onto a nonstick cookie sheet. Bake in a 275 degree oven for 20 minutes. Let cool slightly before removing from baking sheet.
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