Surprise Meringues

Surprise MeringuesSpring on the farm usually means eggs – lots of eggs.

But my chickens have reached the age of retirement (either that or they are still on strike for better working conditions!) and slowed down their egg production drastically.  I’m thankful that our friend Martha has kept us well supplied.

It just wouldn’t be spring without homemade angel food cake, lots of puddings and custards, and of course – meringues!

Since Dagmar is gone for the week at Teen Pact Iowa – I spent some time this morning perusing her new Taste of Home Cookbook. (Shhh! Please don’t tell!)

While I absolutely love my go-to chocolate meringue recipe – I found a new one that sounded promising.

I made one recipe and divided it in half so I could try two variations. The first with chocolate chips and nuts, the second with a hidden chocolate kiss.

Oh my! Both were wonderful!

Surprise Meringues

3 egg whites
1 teaspoon vanilla
1/8 teaspoon cream of tartar
1/8 teaspoon salt
3/4 cup sugar
1 cup miniature semi-sweet chocolate chips
1/4 cup chopped walnuts or pecans

Place egg whites in a large bowl and let stand for 30 minutes. Add vanilla, cream of tartar and salt; beat on medium high speed until soft peaks form. Gradually add sugar, 1 tablespoon at at time until stiff glossy peaks form and sugar is dissolved, about 6 minutes.

Fold in chocolate chips and nuts.

Drop by rounded teaspoonfuls 2 inches apart on a parchment lined baking sheets. Bake at 250 degrees for 40 – 45 minutes or until firm to the touch. Turn oven off; leave meringues in the oven for 1 – 1/2 hours. Remove to wire racks. Store in an airtight container.

Variation : Meringue Kisses – Omit the chocolate chips and walnuts. Drop the meringues by tablespoonful on parchment lined baking sheets. Press a chocolate kiss into the center of each one and cover with meringue. Bake at 375degress for 30-35 minutes or until firm to the touch. Remove immediately to a wire rack.

The original recipe said they would make 4 dozen cookies – but I just made mine bigger and got 2 dozen.

They were still only 57 calories a cookie! 🙂

Now that’s a guilt free cookie!

Enjoy!

I’ve linked this post up with Tasty Tuesday at Balancing Beauty and Bedlam, Tuesdays at the Table at All the Small Stuff and Tempt My Tummy Tuesday at Blessed with Grace.

Chocolate Almond Meringue Cups

Chocolate Almond Meringue Cups

Once again it is almost time for the County Fair! My kids are busy finishing up 4H projects – which includes practicing their baked goods.

Angel Girl has been learning how to make a chocolate swirl cookie that uses 2 egg yolks for every batch she makes – and she’s been practicing them a lot!

I decided it was time to use some of those egg whites, but the question was – how? There wasn’t enough for an angel food cake, too many to add to scrambled eggs.

Our solution? Meringues Cups.

I found an old recipe I had cut from a magazine years ago and altered it  slightly to create these yummy treats.

They are low fat but full of flavor and will definitely find their way to our table again!

Chocolate Almond Meringue Cups

8 egg whites
1 teaspoon cream of tartar
1/2 teaspoon salt
2 2/3 cup sugar
12 tablespoons baking cocoa
2 teaspoons almond extract
1 teaspoon vanilla extract

Preheat oven to 250 degrees. Line 2 large cookie sheets with foil. Set aside.

In large metal mixing bowl, beat egg whites, cream of tartar and salt at high speed until soft peaks form.

At high speed, gradually add in the sugar, about 2 tablespoons at a time, beating well after each addition.

At low speed, beat in cocoa, almond extract and vanilla until blended.

Drop mixture by large metal spoonfuls on the foil covered cookie sheets. With a spoon, make a hole in the middle (like a cup or a dish).

You can make this whatever size you wish. We went with nice big ones and got 12 meringue cups out of the dough. You could certainly make them smaller.

Bake at 250 degrees for 2 hours for the small size, 2 1/2 hours for the larger size.

Cool for 10 minutes on the baking sheets before carefully removing with a spatula. Cool on wire racks.

We served ours with fresh berries in the middle and they were yummy! A bit of whipped cream or cream cheese or even raspberry sherbet would have been delicious as well.

Enjoy!