Valentine’s Chocolate Chip Meringues

chocolate_chip_meringuesSo you know that I love me some meringues. Light and airy, these are stuffed full of delicious dark chocolate pieces, which is my weakness… because I’m not really a chocolate person, but a dark chocolate person. These are flavored with vanilla extract and showcase the wonderful chocolate that I chose, so make sure to pick some of the good stuff. I personally love Guittard’s Akoma Semi-Sweet Chocolate chips, which are Fair Trade and positively addictive. I’d suggest buying an extra bag to snack on now and then. Or to use when making my next Valentine’s Day sweets, triple chocolate cookies.

Because why not continue over indulging now that the New Year has started…

 

 

 

Valentine’s Chocolate Chip Meringues

Ingredients

  • 2 egg whites (Room temperature)
  • 1/2 teaspoon Cream of Tartar
  • 1/2 teaspoon Vanilla Extract
  • 1/2 cup Sugar (I like to use fine sugar... if it's too coarse then it doesn't dissolve into the meringues. Of course, if you don't have it, don't sweat it.)
  • Red Food Coloring (I use the coloring gel, but you can use liquid as well. The darker the better!)
  • 6oz Dark Chocolate, Chopped (I LOVE Guittard and their Akoma Semi-Sweet Chocolate Chips. Delicious AND Fair Trade.)
  • 1 Brown Paper Bag

Note

*One thing to note. If the air is at ALL humid, they aren’t going to be as crunchy. They will still taste amazing, but the humidity really makes a huge different with meringues. So if they don’t turn out this way, it’s nothing that you did wrong! Just blame Mother Nature.*

Directions

Combine the egg whites and mint extract in a bowl and beat until frothy. Add the cream of tartar and the sugar one tablespoon at a time, beating the eggs until they are glossy and stiff peaks form. This is really important. You want these babies to be SUPER stiff.
Beat in the food coloring. Once you have SUPER stiff egg whites, fold the chocolate chips into your meringue.
Take your paper bag and cut out a rectangle to fit your cookie sheet. Place it at the bottom of the cookie sheet and drop rounded teaspoons (or if you’re feeling REALLY fancy, pipe out hearts) of meringues onto the sheets.
Bake at 200 degrees for 1 hour or until dry and set, but do NOT let them brown. Cool on wire racks and then store in an airtight container to keep them from getting soft and squishy.

 

 

Comments

  1. Sue Kleinsmith says

    I have a question about the Super Bowl Chili that I plan to take to a chili cook off this Sat (Feb 1st). What do you do with the sirloin before cooking it? Do you slice it, or put in the pan whole?? Thanks, Sue

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