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Cinnamon Dusted Meringues with Dark Chocolate & Salted Nuts

February 8, 2014

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I can’t lay claim to creating these delicious cookies. I found them in a fantastic cookbook,
Chewey Gooey Crispy Crunchy, which has never failed me. And then, quite by accident, I only put in half the sugar. And they turned out great.

These cookies are light as air, not too sweet, and have lots of great crunch & texture. Every time I make them, the people who eat them rave.

And as far as cookies go, you can’t get much more diet friendly: these contain no flour, no yolks, & no butter.

You’ll Need:

3 large egg whites at room temperature
1/8 tsp cream of tartar
1/3 cup sugar
1 cup dark chocolate chunks
1 cup salted nuts of your choice, roughly chopped
Cinnamon for dusting

Electric mixer with whipping attachment
Spatula
Tablespoon sized cookie scoop, or tablespoon sized measuring spoon
Two cookie sheets
2 Silpats or parchment paper to line the cookie sheets

Steps:

1. Preheat the oven to 300 & adjust the racks to upper and lower thirds of the oven.

2. Whip the egg whites & cream of tartar until they hold a soft shape.

3. Slowly add the sugar, continuing to whip the mixture until the egg whites stand in very stiff peaks, about 2 minutes.

4. Fold in the chocolate chunks & salted nuts with the spatula.

5. With the cookie scoop (or a tablespoon measure) drop the batter 1 1/2 tbs apart on the two lined cookie sheets.

6. Bake for 10 – 15 minutes, until the cookies begin to brown lightly.

7. Rotate the cookie sheets from top to bottom & back to front in the oven.

8. Turn the oven down to 200 and bake another 90 minutes.

9. Then turn off the oven & leave the cookies in there to cool.

10. Once cooled, sprinkle with cinnamon.

Yield: Approximately 3 dozen cookies

VARIATIONS:

— For a little less sweetness and a tiny bit of tang, try using a cup of roughly chopped high quality very dark bittersweet chocolate and a cup of unsalted walnuts. Then dust with confectioners sugar after you dust with cinnamon.

— If you like a bit of spice, try using a cup of roughly chopped Lindt Chili Dark Chocolate bars (approximately 1 1/2 bars) and a cup of nuts (I used unsalted walnuts but I think pecans would be great also.) It’s a fantastic and really interesting chocolate choice for these cookies. And don’t forget the cinnamon dust!

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