Chocolate-Walnut Meringues
Yield
48 servingsPrep
10 minCook
20 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
powdered sugar
unsifted |
|
| ¼ | cup |
cocoa powder
|
|
| 1 | jumbo |
egg whites
|
*
|
| ½ | cup |
walnuts
or pecans, finely ground |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
powdered sugar
unsifted |
|
| 59 | ml |
cocoa powder
|
|
| 1 | jumbo |
egg whites
|
*
|
| 118 | ml |
walnuts
or pecans, finely ground |
|
Directions
PREHEAT THE OVEN TO 300℉ (150℃)
Beat all the ingredients together at the highest mixer speed for about 1 minute, or mix them in a food processor fitted with the metal chopping blade for about 30 seconds.
The mixture will be about as thick as fondant.
With a stockinette- covered rolling pin, well- dusted with powdered sugar, roll the mixture on a board, also liberally dusted with 10X sugar, until it is ¼ inch thick.
With a 1½-inch cutter dipped in 10X sugar, cut the meringue into small circles.
Reroll the scraps and cut as many meringues as possible.
Space the meringues about 1½ inches apart on baking sheets.
The baking sheets should be liberally dusted with flour.
Bake them uncovered for 15 minutes.
Cool the meringues for about 5 minutes on the baking sheets; then, with a spatula, carefully loosen them.
Transfer them to wire racks.
When they are cool, store them in airtight containers.
