Orange-Chocolate Meringue Cookies
Don't make these orange-chocolate meringue cookies on a damp day. They'll come out soggy.
- 2 egg whites
- 1 pinch salt
- 1 pinch cream of tartar
- 1/2 cup sugar, divided
- Zest of 1 orange
- 1/3 cup bittersweet chocolate chips
- 2 teaspoons vegetable shortening
- Set racks in upper and lower thirds of oven and preheat to 250 degrees. Line two large baking sheets with parchment paper or foil.
- In a large bowl, beat egg whites until frothy. Add salt and cream of tartar and continue beating until soft peaks form. Add 1/4 cup sugar and beat until soft and shiny peaks form. Fold in remaining sugar and orange zest until just combined. Spoon or pipe mixture onto baking sheets about 1/2-inch apart. Bake for 45 minutes until crisp, and then turn off oven and cool meringues with the oven door open about 1/2-inch for about 45 minutes. Remove baking sheets from oven and cool meringue cookies completely on a rack for about 15 minutes.
- In a small saucepan, heat chocolate chips and vegetable shortening over medium-low heat, stirring frequently, for 1 to 2 minutes until just melted and mixture becomes smooth. Transfer chocolate to a small, shallow bowl. Dip meringue cookies in mixture or drizzle sauce over cookies. To store, layer orange-chocolate meringue cookies between sheets of waxed paper and place in an airtight container at room temperature for up to a week.
Per serving: 51 kcal cal., 2 g fat (1 g sat. fat), 9 g carb., 0 g fiber, 9 g sugar, 1 g pro., 2 mg calcium, 0 mg iron. Percent Daily Values are based on a 2,000 calorie diet