GLUTEN-FREE CHOCOLATE-DIPPED ALMOND MERINGUE DROPLETS


PREP TIME 1 HOUR – COOK TIME 40 MIN. – READY IN 1 HOUR 40 MIN. – SERVINGS 48


3 large egg whites, room temperature ¼ tsp cream of tartar ¾ cup sugar


½ tsp almond extract 1 cup chocolate chips


¾ cup roasted salted almonds


STEP 1 Preheat the oven to 200°F. In a large bowl with an electric mixer on medium, beat the egg whites and cream of tartar until foamy. Increase speed to medium-high and beat until soft peaks form. Slowly beat in the sugar and almond extract. Beat until stiff peaks form. STEP 2 Transfer meringue batter to a piping bag and pipe onto a parchment-lined baking sheet in bite-size drops. Bake 1 hour. Turn oven off and leave meringues in oven another 1 hour. Remove and let cool completely. STEP 3 In a medium microwave-safe bowl, microwave the chocolate chips in 30 sec. intervals for 1–2 min., until melted, stirring between intervals. Finely chop the almonds and place in a shallow bowl. Dip the bottoms of the meringues in the chocolate and then the almonds. Place meringues on the baking sheet and refrigerate until chocolate sets.


PER SERVING: 43 CALORIES, 2G FAT, 1G SATURATED FAT, 0MG CHOLESTEROL, 15MG SODIUM, 6G CARBOHYDRATE, 0G FIBER, 5G SUGAR, 1G PROTEIN 31


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