Nutritional Info

Nutrition Facts

Serving Size 1 (66g)

Calories 231
Calories from Fat 126 (55%)
Amount Per Serving %DIV
Total Fat 14g 22%
Saturated Fat 7.8g 39%
Monounsaturated Fat 5.2g
Polyunsaturated Fat 1g
Trans Fat 0.0g
Cholesterol 186.3mg 62%
Sodium 26.2mg 1%
Potassium 165.9mg 4%
Total Carbohydrate 23.1g 8%
Dietary Fiber 1.9g 7%
Sugars 17.3g
Protein 4.4g 9%

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Recipe Description
Great cookies for Passover, but Aunt Estelle, who got the recipe from cousin Phyllis, made these lovely chocolate glazed meringues year round for all kinds of simchas, Bar Mitzvahs, showers to birthday parties. They make a beautiful gift as well, that is, if you know where to hide them from your family.
Prep time
30 min
Cook time
1 hr
Ready In
1 hr 30 min

Ingredients

Serves Tool

Serves To:USMetric
1 Cup(c)  sugar
4   egg whites,
1 Teaspoon(t)  pure vanilla extract
2 Ounce(oz)  unsweetened chocolate, grated
6 Ounce(oz)  semisweet chocolate chips
1/4 Cup(c)  light cream
1 1/2 Cup(c)  walnuts, toasted and finely crushed

Preparation

Preheat the oven to 275°F. Line several baking sheets with parchment paper. Beat the egg whites with an electric mixer on medium high speed until soft peaks form. Add 2/3 cup of the sugar, a tablespoon at a time, beating for 10 seconds after each addition. Then raise the speed to high and beat until stiff peaks form, about 3 minutes total. Beat in the vanilla. Gradually fold in the remaining 1/3 cup sugar and the grated chocolate. Drop the meringue by heaping teaspoons (or use a pastry tube) onto the prepared baking sheets, and bake on the center oven rack until the cookies are dry to the touch, about 45 to 50 minutes. Let the cookies cool on the baking sheet set on a wire rack until they can be easily lifted, 1 to 2 minutes. Then transfer the cookies to the rack and let them cool completely. Repeat with the remaining meringue. To prepare the glaze: Combine the chocolate chips and the cream in the top of a double boiler, and heat over simmering water until the chocolate has melted. Stir well, and remove from the heat. Dip the tips of the cooled cookies into the chocolate glaze and then into the crushed walnuts. Let them sit on a sheet of waxed paper until the glaze is set.

Additional notes

Egg Whites  should be prepared at room temperature.

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