Tuesday, March 23, 2010

Chocolate Almond Meringue

Meringues can be a bit temperamental, so believe me when I say that you dont want to make these on a rainy day. The damp air really can make a difference in this delicious fluffy cookie. This is a great guilt-free dessert that will impress!


3 Egg whites
1/4 teaspoon Cream of tartar
1/4 teaspoon Vanilla
1 tablespoon Cocoa powder
1/2 tablespoon Stevia

3 tablespoons Coconut oil
1 1/2 tablespoons Cocoa powder
1 teaspoon Honey
2 teaspoons Stevia
1/3 cup Almonds

Preheat oven to 300 degrees. In a clean mixing bowl place egg whites and beat until stiff peaks form. Add vanilla and cream of tartar and beat egg whites again for another few minutes to insure egg whites are as stiff as possible. Slowly fold cocoa and stevia into egg whites. Line a cookie sheet with parchment (oiling a pan may cause egg whites to fall) and dallop small spoonfuls of batter and bake for about 40 minutes. Cool for 30 minutes.

When cookies have cooled place coconut oil in double broiler. Melt coconut oil, then add cocoa powder, honey and stevia and mix well. Chop almonds and set aside. Gently place meringue in chocolate mixture, cover and remove, scraping off excess chocolate from cookie. Sprinkle chopped almonds on top of the cookie and leave to cool so chocolate hardens. Cover all cookies and enjoy!