Chocolate Hazelnut Meringues 2

Chocolate Hazelnut Meringues 2
 
 1/4 cup Hazelnuts, toasted, chopped
 Parchment paper
 3 Egg whites, at room
 1/8 teaspoon Cream of tartar
 1/2 teaspoon Vanilla extract
 2/3 cup Granulated sugar
 1/4 cup Chocolate chips, coarsely

Instructions:

Toast hazelnuts on a cookie sheet in a preheated oven at 350ºF. for 8 minutes. Lower the oven temperature to 300ºF.  for baking the meringues. Line baking sheet with parchment paper and set aside. In a medium bowl, combine the egg whites with the cream of tartar and the vanilla. Beat at medium-high speed until soft peaks form. Add the sugar slowly to the egg mixture, one tablespoon at a time, while beating. Beat until all of the sugar is incorporated and the mixture is stiff and glossy. Using a large rubber spatula, fold in the chocolate morsels and the nuts. Drop slightly rounded tablespoons onto parchment-lined baking sheets, allowing 1 inch between spoonfuls. Bake for 30 minutes at 300ºF. Leaving the meringues in the oven, turn the oven off and allow cookies to sit in the oven for at least one hour, until they are completely dry and crisp. Remove from the oven and transfer to wire cooling racks. Yield: 50-60 meringues

Nutritional information: 16 calories and .6 grams of fat per meringue Recipe by: TVFN: RECIPE FOR HEALTH SHOW #RHD147 Posted to JEWISH-FOOD digest by Annice Grinberg <VSANNICE@WEIZMANN.WEIZMANN.AC.IL> on Dec 01, 98, converted by MM_Buster v2.0l.