Need a lighter treat among the onslaught of holiday sweets? Try these naturally lower-fat chocolate meringues. With an electric mixer, these can be made with little effort.
To keep them crisp, be sure to store them in an airtight container.
MILK CHOCOLATE MERINGUES
Start to finish: 2 hours
Makes 30 cookies
3 egg whites
1⁄2 teaspoon cream of tartar
2⁄3 cup sugar
2 tablespoons water
1⁄2 cup finely chopped milk chocolate
Heat the oven to 250 F. Line 2 baking sheets with parchment paper.
In a large bowl, use an electric mixer to beat the egg whites and cream of tartar until they hold soft peaks.
In a small saucepan over medium-high, heat the sugar and water, stirring until the sugar has dissolved. Continue to cook until the mixture reaches 240 F on a candy or instant read thermometer.
With the mixer on high, pour the sugar syrup into the egg white mixture, pouring it in a steady stream down the side of the bowl. Continue to beat until the meringue cools, then use a silicone spatula to fold in the chopped chocolate.
Use a pastry bag to pipe stars or use a tablespoon to dollop the mixture onto the prepared baking sheets. Bake until dry to the touch, about 45 minutes. Let cool on the baking sheet and store in an airtight container.