Once again it is almost time for the County Fair! My kids are busy finishing up 4H projects – which includes practicing their baked goods.
Angel Girl has been learning how to make a chocolate swirl cookie that uses 2 egg yolks for every batch she makes – and she’s been practicing them a lot!
I decided it was time to use some of those egg whites, but the question was – how? There wasn’t enough for an angel food cake, too many to add to scrambled eggs.
Our solution? Meringues Cups.
I found an old recipe I had cut from a magazine years ago and altered it slightly to create these yummy treats.
They are low fat but full of flavor and will definitely find their way to our table again!
Chocolate Almond Meringue Cups
8 egg whites
1 teaspoon cream of tartar
1/2 teaspoon salt
2 2/3 cup sugar
12 tablespoons baking cocoa
2 teaspoons almond extract
1 teaspoon vanilla extract
Preheat oven to 250 degrees. Line 2 large cookie sheets with foil. Set aside.
In large metal mixing bowl, beat egg whites, cream of tartar and salt at high speed until soft peaks form.
At high speed, gradually add in the sugar, about 2 tablespoons at a time, beating well after each addition.
At low speed, beat in cocoa, almond extract and vanilla until blended.
Drop mixture by large metal spoonfuls on the foil covered cookie sheets. With a spoon, make a hole in the middle (like a cup or a dish).
You can make this whatever size you wish. We went with nice big ones and got 12 meringue cups out of the dough. You could certainly make them smaller.
Bake at 250 degrees for 2 hours for the small size, 2 1/2 hours for the larger size.
Cool for 10 minutes on the baking sheets before carefully removing with a spatula. Cool on wire racks.
We served ours with fresh berries in the middle and they were yummy! A bit of whipped cream or cream cheese or even raspberry sherbet would have been delicious as well.