Chocolate Orange Meringues
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 14.3
- Total Fat: 0.2 g
- Cholesterol: 0.0 mg
- Sodium: 29.0 mg
- Total Carbs: 1.4 g
- Dietary Fiber: 0.4 g
- Protein: 2.2 g
View full nutritional breakdown of Chocolate Orange Meringues calories by ingredient
Introduction
With a dark chocolate bulls-eye surrounded by orange, these cloud-like treats are a delicious light option for the holidays With a dark chocolate bulls-eye surrounded by orange, these cloud-like treats are a delicious light option for the holidaysNumber of Servings: 8
Ingredients
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4 large egg whites
¼ tsp cream of tartar
1 tsp meringue powder
¾ cup sugar
½ tsp vanilla extract
1 tsp orange extract
2 tbsp cocoa powder
Directions
Position racks in the upper and lower thirds of the oven; preheat to 180°F convection (200°F regular). Line 2 large baking sheets with parchment paper.
Combine egg whites, cream of tartar and meringue powder and beat with an electric mixer on medium-high speed until soft peaks form.
Slowly add sugar, about 1 tablespoon at a time, until all the sugar has been added.
Continue beating until the whites are stiff and glossy. Add vanilla and beat for 30 seconds more.
Divide meringue into two bowls. Quickly fold orange extract into one bowl and cocoa into the other.
Fill a pastry bag fitted with a small star tip with the orange meringue and pipe “rings” of the meringue onto the parchment paper.
Fill a large zip-top bag with the “cocoa” meringue with the meringue. Snip off one corner of the bag with scissors, making a ¾-inch-wide opening.
Pipe the cocoa mixture into the centre of each orange ring, filling completely.
Bake the cookies until dry and crisp throughout, about 2 hours. Turn off the oven and cool inside.
Serving Size: Makes 8 large cookies
Number of Servings: 8
Recipe submitted by SparkPeople user JO_JO_BA.
Combine egg whites, cream of tartar and meringue powder and beat with an electric mixer on medium-high speed until soft peaks form.
Slowly add sugar, about 1 tablespoon at a time, until all the sugar has been added.
Continue beating until the whites are stiff and glossy. Add vanilla and beat for 30 seconds more.
Divide meringue into two bowls. Quickly fold orange extract into one bowl and cocoa into the other.
Fill a pastry bag fitted with a small star tip with the orange meringue and pipe “rings” of the meringue onto the parchment paper.
Fill a large zip-top bag with the “cocoa” meringue with the meringue. Snip off one corner of the bag with scissors, making a ¾-inch-wide opening.
Pipe the cocoa mixture into the centre of each orange ring, filling completely.
Bake the cookies until dry and crisp throughout, about 2 hours. Turn off the oven and cool inside.
Serving Size: Makes 8 large cookies
Number of Servings: 8
Recipe submitted by SparkPeople user JO_JO_BA.