Chocolate-Dipped Almond Meringues
(Treat or Dessert)

INGREDIENTS (Meringues)

4 large egg whites
1/4 teaspoon  cream of tartar
1/4 teaspoon  salt
1/2 cup  sugar
1/4 teaspoon  almond extract
2 ounces  bittersweet chocolate, finely chopped

INGREDIENTS (Chocolate glaze)

1/2 cup semisweet chocolate chips

DIRECTIONS

Preheat oven to 200 degrees.

To prepare meringues, cover a baking sheet with parchment paper; secure to baking sheet with masking tape.

Beat egg whites with a mixer at high speed until foamy. Add cream of tartar and salt; beat until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating until stiff peaks form (do not overbeat). Gently fold in almond extract and chopped chocolate. Drop batter by rounded tablespoonfuls onto prepared baking sheet. Bake at 200 degrees for 2 hours or until dry. (Meringues are done when the surface is dry and meringues can be removed from paper without sticking to fingers.) Turn oven off; leave meringues in oven 1 hour or until cool and crisp. Remove from oven; carefully remove meringues from paper. Cool completely on wire rack.

To prepare glaze, place semisweet chocolate chips in a medium microwave-safe bowl. Microwave at MEDIUM (50% power) 30 seconds or until melted, stirring until smooth. Dip half of each meringue in chocolate. Place on wire rack to dry. Store in an airtight container.

Calories: 48 (40% from fat). Fat: 2.1g (sat 1.3g,mono 0.4g,poly 0.0g). Protein: 0.9g. Carbohydrate: 7.6g. Fiber: 0.4g. Cholesterol: 1mg. Iron: 0.2mg. Sodium: 34mg. Calcium: 2mg.

SERVINGS: 2 dozen (serving size: 1 meringue)

Recipe from Cooking Light, November 2007.