Chefzhat
12-21-2005, 07:39 AM
Got this off the CL homepage a week or so ago, and made it yesterday. So good! I'm going to try again and bake them in small mounds rather than the "full sheet" - I had a hard time getting good full pieces - it ended up "crummy".
Chocolate-Cherry Chunk Meringues
4 lg. egg whites
1/4 tsp cream of tartar
1/2 cup granulated sugar
3/4 cup powdered sugar
1 tsp almond extract
1/2 cup dried tart cherries, chopped
3 oz. unsweetened chocolate, chopped
Preheat oven to 200 deg.
Cover a large baking sheet with parchment paper. Draw a 14 x 10" rectangle on paper.
Place egg white and cream of tartar in a large bowl and beat with a mixer at medium speed until soft peaks form. Increase speed to high, and gradually add granulated sugar, then powdered sugar, 1 tbs. at a time, beating until stiff peaks form. Add extract, beat until blended. Fold in cherries and chocolate. Spread onto drawn rectangle using the back of a spoon. Score rectangle into 2" squares using the tip of a sharp knife.
Bake at 200 for 2 hours. Turn oven off, cool meringue in closed oven 1 1/2 hours or until dry. Remove meringue from paper, break into 2" square.
Recipe change: I only had white chocolate and Craisins in my cupboards so I substituted. Excellent!
Debie
Chocolate-Cherry Chunk Meringues
4 lg. egg whites
1/4 tsp cream of tartar
1/2 cup granulated sugar
3/4 cup powdered sugar
1 tsp almond extract
1/2 cup dried tart cherries, chopped
3 oz. unsweetened chocolate, chopped
Preheat oven to 200 deg.
Cover a large baking sheet with parchment paper. Draw a 14 x 10" rectangle on paper.
Place egg white and cream of tartar in a large bowl and beat with a mixer at medium speed until soft peaks form. Increase speed to high, and gradually add granulated sugar, then powdered sugar, 1 tbs. at a time, beating until stiff peaks form. Add extract, beat until blended. Fold in cherries and chocolate. Spread onto drawn rectangle using the back of a spoon. Score rectangle into 2" squares using the tip of a sharp knife.
Bake at 200 for 2 hours. Turn oven off, cool meringue in closed oven 1 1/2 hours or until dry. Remove meringue from paper, break into 2" square.
Recipe change: I only had white chocolate and Craisins in my cupboards so I substituted. Excellent!
Debie