{"id":1956,"date":"2013-11-01T15:30:01","date_gmt":"2013-11-01T22:30:01","guid":{"rendered":"http:\/\/www.therowdybaker.com\/?p=1956"},"modified":"2018-02-13T16:13:07","modified_gmt":"2018-02-14T00:13:07","slug":"chocolate-walnut-meringues","status":"publish","type":"post","link":"http:\/\/www.therowdybaker.com\/?p=1956","title":{"rendered":"Chocolate Walnut Meringues"},"content":{"rendered":"

<\/a>\"Blog7<\/a>There are times when I really want to eat that huge piece of cake, or a big slab of pie, or a quart of ice cream. But sometimes (especially after a huge turkey dinner) I just want a taste of something sweet, to tell my mouth that I’m finished eating for a while.<\/p>\n

Something light, crisp, and airy. Sweet, chewy, and satisfying. Throw in gluten-free and almost fat-free, and you have Chocolate Walnut Meringues.<\/p>\n

If you’ve never had a meringue, you’re in for a treat. This recipe produces little delicacies that look like cookies, but dissolve in your mouth, except for the perfect chewy part in the center. They can be a light ending to a heavy meal, or a sweet pick-me-up with an afternoon cup of tea.<\/p>\n

\"Crispy<\/a>

Crispy and a little crumbly, with a slightly chewy center.<\/p><\/div>\n

Meringues cook at a low heat and then are left to dry out in the oven overnight, so you’ll want to plan accordingly. If you store them in an airtight container, they’ll stay crispy for days. They can be piped into any shape you want, which can be a lot of fun. (I had limited success piping the meringue around foil cones to make cornucopias. If you have cream horn molds it might be worth a try!)<\/p>\n

I used walnuts in this batch, but pecans are lovely too. You can grate a little dark chocolate in the batter if you wish. I felt the cocoa powder gave it just the right level of chocolate goodness; you can be the judge of that. If you are baking gluten-free, here’s a great list of gluten-free chocolates<\/a>. I was glad to see that Dove chocolate made the grade.<\/p>\n

As always when making any kind of meringue, separate the egg whites and let them stand until they’re room temperature for best results. Use squeaky clean beaters and bowls, and you’ll get perfect results.<\/p>\n

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Chocolate Walnut Meringues<\/div>\n
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Recipe Type<\/span>: Makes approximately 36<\/span><\/div>\n
Author: The Rowdy Baker<\/span><\/div>\n
Dainty little treats with a lot of flavor. Gluten-free.<\/div>\n
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Ingredients<\/div>\n