Over the Salt

Mindful choices for healthy and low sodium cooking

Chocolate Chili Meringues

2 Comments

chocolatemeringueseggwhites-peaked

 

 

 

 

 

Light, fluffy, chocolate chili meringue cookies.
Low salt, spicy treats.

Once baked will last about a month if not eaten sooner. Hide them.

Ingredients

Egg whites
1/2 cup baking sugar
Cocoa with chili and cinnamon
2 cups hazennut meal

Equipment

Electric Mixer
Baking sheet with parchment paper
Metal spoon
Glass Bowl

Preheat oven to 400 F

Making

Whip egg whites to stiff peaks
Add baking sugar and whip with egg whites until stiff and glossy
Add cocoa to egg whites and mix on low speed until powder absorbed
Mix on high speed for around three minutes
Remove bowl away from mixer and change to metal spoon
Pour hazelnut flour around edges of bowl and use spoon to fold
from outside to center in lifting motion (down and lift up through center)
Do not over-mix at this stage
Drop spoonfuls onto parchment
Bake for 12 minutes
Remove from oven and allow to cool before moving from paper
Slide a butter knife under cooled meringues to lift and store
Store in air tight container
Makes 3 dozen

 

 

Author: Ria Loader

Artist, designer, web developer and writer. I work as a Senior Interaction Designer at Microsoft. My passionate hobbies include illustration, cooking, making and writing. I also like to tell stories about my fictional friends - my latest urban fantasy includes Library of Time and Child of Time in both kindle and paperback. I love the alchemy of cooking and the art of making.

2 thoughts on “Chocolate Chili Meringues

  1. Wow that is an interesting way to prepare meringues. Very intrigued (:

    • It works great. Instead of the slow cook method at a lower temperature, you get a fast cook where the recipe lasts and stays crisp. In Seattle, the slow method tends to fail (too much moisture in the air). Thanks for the comment.

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