Makes about 48 cookies
4 large egg whites at room temperature
¼ teaspoon (1.25 ml) cream of tartar
2 tablespoons (30 ml) honey
1 teaspoon (5 ml) almond extract
¼ cup (43 g) semisweet chocolate pieces
Preheat oven to 275 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.
In a large bowl, beat egg whites and cream of tartar until foamy. Beat in honey and almond extract until egg whites form stiff peaks. Drop by tablespoonfuls onto prepared baking sheets. Place 1 baking sheet on the middle shelf of the oven.
Close oven door and immediately turn oven off. Leave baking sheet in the oven for 1 ½ hours. Transfer cookies to a wire rack.
Again, preheat oven to 275 degrees F (190 degrees C). Bake second sheet of cookies in the same manner. Transfer cookies to a wire rack.
Place chocolate pieces in a plastic bag. Microwave on HIGH for 1 to 1 ½ minutes until chocolate is melted. Snip one corner of bag; drizzle chocolate over meringue kisses with zigzag motions.
Per 6-cookie serving
Fat: 2g (calories from fat, 34%)
Dietary fiber, trace
Cholesterol, 0 mg
Potassium: 48 mg
Joslin Exchanges: ½ bread/starch
Note: Meringue can be tricky; don’t make these on a rainy day – humidity prevents proper drying.
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