Eating air may not sound filling, but it can be oh so satisfying.
Pop a meringue cookie in your mouth: in an instant rush of sweetness it dissolves on your tongue, like a snowball melting into a puddle on a sunny day.
When I put a batch of meringue cookies out at my house, my husband's eyes immediately flickered with recognition. "Oh, I know what these are: suspiro! " In Portuguese, the word means "to sigh."
OK, so meringue cookies are lightweights in the nutritional world, but at a time of year when most Americans tend to overeat, sometimes something elegant and light is all you really want. These Chocolate Meringue Morsels are a tasty, low-calorie, nearly fat-free holiday treat guaranteed to be snapped up by guests at your next holiday gathering.
Meringue cookies often are available in the supermarkets but because the egg white and sugar mixture is so sensitive to humidity changes, the commercial varieties don't have the same texture as fresh. In other words, they're not likely to make you sigh.
Shopping tip: Parchment paper is available in the baking aisle of most supermarkets.
Preparation tip: Before beating the egg whites to stiff peaks, wipe the bowl clean to be sure there is no residue of oil in the bowl or on the beaters. Also, check to make sure there is no sign of yolk.
For just the right consistency, add the sugar gradually to the egg whites, no more than a tablespoon at a time.
What is cream of tartar, anyway ⢠It is the crystalline acid deposited on the inside of wine barrels. When added to egg whites before beating, cream of tartar improves stability and volume.
• 4 egg whites
• 1/8 teaspoon cream of tartar
• 1 cup sugar
• 1/3 cup miniature semisweet chocolate chips
• 3 ounces bittersweet chocolate
Heat the oven to 300 degrees. Line baking sheets with parchment paper.
Beat the egg whites and cream of tartar with an electric mixer until frothy. Gradually add the sugar, beating constantly. Continue beating until stiff peaks form. Fold in the chocolate chips.
Using the tip of a spoon, drop small dollops of meringue onto parchment paper-lined baking sheets. With the tip of a knife, spread the dollops into flat discs, about 1 1/2-inches in diameter and 1/2-inch thick. Bake for 20 to 30 minutes, or until the surface is dry and just beginning to turn golden. Allow the cookies to cool on baking sheet. Meringue cookies are quite fragile; handle very carefully so they don't crack.
Place the bittersweet chocolate in a microwave-safe bowl; microwave on high (100 percent) power for 15 seconds. Stir and continue to microwave for an additional 15 seconds or until chocolate is melted. (If desired, melt chocolate in a bowl over simmering water.)
Spread about 1/4 teaspoon melted chocolate on the flat surface (bottom) of a cookie, top with a second cookie making a sandwich. Repeat with remaining cookies.
Makes about 3 1/2 dozen
Nutrition information per morsel: 46 calories (33 percent from fat), 2 grams total fat (1 gram saturated), no cholesterol, 1 gram protein, 6 grams carbohydrates, trace dietary fiber, 6 milligrams sodium.
Jill Wendholt Silva is the food editor for The Kansas City Star. Recipes developed by professional home economists Kathryn Moore and Roxanne Wyss.
