Chocolate-Almond Meringue Puffs
by the Editors of Easy Home Cooking Magazine
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Chocolate-Almond Meringue Puffs
Chocolate-Almond Meringue Puffs
Yield: Makes 15 servings
Ingredients:
2
tablespoons granulated sugar
3
packets sugar substitute
1-1/2
teaspoons unsweetened cocoa powder
2
egg whites, at room temperature
1/2
teaspoon vanilla
1/4
teaspoon cream of tartar
1/4
teaspoon almond extract
1/8
teaspoon salt
1-1/2
ounces sliced almonds
3
tablespoons sugar-free seedless raspberry fruit spread
Preparation:
1.
Preheat oven to 275°F. Combine granulated sugar, sugar substitute and cocoa in small bowl; set aside.
2.
Place egg whites in small bowl; beat at high speed of electric mixer until foamy. Add vanilla, cream of tartar, almond extract and salt; beat until soft peaks form. Add sugar mixture, 1 tablespoon at a time, beating until stiff peaks form.
3.
Line baking sheet with foil. Spoon 15 equal mounds of egg white mixture onto foil. Sprinkle with almonds.
4.
Bake 1 hour. Turn oven off but do not open door. Leave puffs in oven 2 hours longer or until completely dry. Remove from oven; cool completely.
5.
Stir fruit spread and spoon about 1/2 teaspoon onto each meringue just before serving.
Tip:
Puffs are best if eaten the same day they're made. If necessary, store in airtight container, adding fruit topping at time of serving.
Nutritional Information:
| Serving Size: 1 Puff | |
| Sodium | 27 mg |
| Protein | 1 g |
| Fiber | <1 g |
| Carbohydrate | 5 g |
| Saturated Fat | <1 g |
| Total Fat | 1 g |
| Calories from Fat | 36 % |
| Calories | 36 |
Dietary Exchange:
| Starch | 1/2 |
This recipe appears in: Puffs & Pastries