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Joseph De Leo

Recipe Summary

hands-on:
25 mins
total:
2 hrs 30 mins
Yield:
Makes 12 meringues
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 225° F.

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  • With an electric mixer, beat the egg whites and cream of tartar on medium until foamy. Increase speed to high and gradually add the sugar, 1 tablespoon at a time. Scrape down the sides of the bowl to incorporate all of the sugar, then continue to beat until stiff peaks form, 5 to 8 minutes.

  • Line 2 baking sheets with parchment paper; place a small dab of meringue under each corner of the paper to anchor the paper to the tray.

  • Transfer the meringue to a piping bag or resealable plastic freezer bag (snip a ½-inch hole in the bag). Using a circular motion, pipe 2-inch high mounds of the meringue onto the prepared baking sheets, spacing them 1 inch apart. Add the chocolate chips to make the eyes. Bake until firm and dry, 1½ hours to 2 hours. Cool completely on the baking sheets.

Nutrition Facts

31 calories; fatg; saturated fatg; cholesterolmg; sodium 7mg; proteing; carbohydrates 7g; sugars 7g; fiberg; ironmg; calcium 1mg.