December 03, 2017
Desserts, Cookies, Fancy/Entertaining,
Eggs, French, Italian, Swiss, Easy/Beginner Cooking, Kid Pleaser, No Refrigeration, Christmas, Entertaining, Ladies Luncheon, Electric Mixer, Oven Bake, Gluten-Free, Low Cholesterol, Low Fat, Vegetarian, Sugar, Chocolate, Kosher Dairy more
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"realsimpledotcom is 1 of my favorite recipe sources because they do exactly what they promise by sharing easy-fix & delicious recipes that have never failed me. 1 of their recent emails featured a series of 51 chocolate recipes & 5 of them won my immediate favor. This is the 3rd of my favorites & credit for this recipe was given to Gina Maria Miraglia Eriquez. I hope you'll decide to try this recipe & ENJOY the outcome! (Cooking time does include 1 hr cooling time in the oven)"
Heat oven to 200F.
Using an electric mixer, beat the egg whites w/the vanilla, espresso powder, salt & cream of tartar on med-high speed until soft peaks form. Very gradually (1 tbsp at a time) beat in the sugar. Increase mixer speed to high & beat until the mixture holds glossy peaks.
Drop heaping tablespoonfuls of the mixture onto parchment-lined baking sheets, spacing them 1 in apart.
Bake until dry, crisp & firm (about 2 hrs). The meringues are done when they release easily from the parchment paper)
Turn off the oven, prop open the door about 1/2 inch using the handle of a wooden spoon & let the meringues sit inside for 1 hr. Slide the parchment (w/the meringues on top) onto racks & let cool completely.
Peel the meringues off the parchment, then dip the bottom of each into the chocolate, allowing any excess to drip off. Place on parchment-lined baking sheets & refrigerate just until the chocolate is set (25-30 min). Store the cookies in an airtight container at room temp for up to 3 dys.
NOTE: The yield is 24 cookies which I showed as 12 servings @ 2 per person.
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