Wednesday, February 19, 2014

What I'm Reading Wednesday

Sorry, it's been hectic at work with extra hours so no review this week. Instead I'm posting a recipe with chocolate in part due to Valentine's Day (yes, I know I'm a bit late) and because chocolate always relieves stress. I can't claim ownership of the recipe though. I received it from my aunt a few years ago.

Hope you enjoy it.

Chocolate Hazelnut Meringues  

5 large egg whites
1/2 teaspoon cream of tartar
1/8 teaspoon salt
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 teaspoon vanilla extract
3 ounces semisweet chocolate
1/3 cup blanched whole hazelnuts, toasted and finely chopped
Parchment Paper

Preheat oven to 250 degrees. Place egg whites in a large bowl and beat with a mixer at high speed until foamy. Add cream of tartar and salt, beating until soft peaks form. Gradually add both the granulated and brown sugars, 1 tablespoon at a time, beating until stiff peaks form. Add vanilla extract and beat 1 additional minute.
Cover two baking sheets with parchment paper. Spoon 24 (2-inch-round) mounds on to the prepared baking sheets. Bake at 250 degrees for 1 hour or until dry to touch, rotating pans halfway through cooking. The meringues are done when they feel dry and can be taken off the paper without sticking to your fingers. Turn the oven off and cool the meringues in oven for an hour. Remove from oven and carefully remove meringues from paper. 
Put the chopped hazelnuts in a shallow bowl and set aside. Place the chocolate in a medium glass bowl. Microwave at HIGH for 1 minute or until almost melted, stirring until smooth. Dip side of each meringue in melted chocolate and then in the chopped hazelnuts. Set aside on wax paper or a cookie rack so chocolate can set.

Makes 24 cookies (meringues).

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