Projects & Recipes
Such a yummy treat for us adults. Easy as all get out to make and there are always a ton of them per recipe. With this recipe expect 60 pieces of yummy goodness.
What you’ll need:
3 egg whites – room temperature
¼ t. cream of tartar
¼ t. salt
3/4c. fine sugar
2 t. instant coffee
Melting chocolate or chocolate chips
Doing the deed:
Pre-heat oven to 300 degrees. With mixed beat eggs on medium until bubbles are almost a froth. Add in cream of tartar and salt beat until the mixture is foamy. If you do not have fine sugar, use regular and pulse in a food processor or blender for a minute to get a fine sugar. Once mixture is foamy, kick mixer up on high and slowly add in the fine sugar. I add a tablespoon at a time, this give the sugar time to dissolve. Mix on high until you have stiff peaks, add the coffee and mix for another minute.
Place mixture in a pastry bag or plastic bag, twisting the top to form a cone with the meringue. Clip the corner and pipe onto a cookie sheet with parchment. Make 1 to 2 inch swirl ice cream cone top shapes. Bake in oven for 40 to 45 minutes. Remove from oven and let cool completely.
Temper chocolate in a double boiler or melt slowly in microwave. Once your chocolate is smooth, and creamy, tip the bottom of the meringue bites into the chocolate and place back on parchment. Allow to set or pop into the refrigerator for a few minutes to chill and set chocolate. Enjoy!
*For a Kids fun version of this, simply replace the coffee measurements with Jell-o. Another fun idea is no flavoring at all, but before you put them in the oven to bake, sprinkle with colored sugar.