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Now not only gain world wide fame and recognition, but if your recipe is chosen for the recipe of the month, you get a ** $20 Gift Certificate ** good for purchases on the Chocoholic.com site. So send in your favorite chocolate recipe, along with your name, city, state and e-mail address and share your secrets with fellow chocoholics.
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The May 2004
Recipe of the Month
Chocolate Swirl Meringue Drops
These fun and easy drop cookies use no flour, so are good for
gluten-intolerant diets, and make a fun Mother's Day or after-school treat.
We thank Ginny N., of Saratoga, California, for this lovely old-fashioned
tea-time recipe.
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Ingredients
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- 8-10 ounces good quality semi-sweet chocolate chips
- 2 egg whites
- 1/2 cup sugar
- 1/2 teaspoon vanilla
- 1/4 teaspoon vinegar
- 1/2 cup shopped pecans or walnuts (optional)
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Directions
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- Melt the chocolate chips over low heat in a double boiler or carefully in a
microwave oven.
- Using very clean beaters and a very clean bowl, beat the egg whites just
until soft peaks form, then add the sugar and beat until stiff, but not dry,
peaks form.
- Working carefully so as not to "seize" the chocolate, stir it smooth, and
add the vanilla and the vinegar. Stir smooth again. If the chocolate
seizes, warm again, stirring, and add a bit of butter. It will still work
in this recipe, even if a bit chunky. Stir in the optional chopped nuts.
- Fold the chocolate mixture into the egg whites very gently, but allow lots
of chocolate splashes and swirls to be left in the egg whites, for effect.
Do not over-mix.
- Drop by spoonfuls (teaspoon size) onto a greased cookie sheet or onto
parchment paper. Bake at 350 Fahrenheit for 10-12 minutes. (Other types of
meringues can bake longer at a lower temperature, so this is a bit different
in technique. -Ed.)
Remove promptly and cool on wire racks.
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Enjoy!
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