Wednesday, March 09, 2011
Rocky Road Meringues (nut free)
These are a good way to use up extra egg whites. I planned to make coconut macaroons, only to discover I didn't have enough coconut. These were an experiment that turned out addictively well.
You Will Need:
3 large egg whites at room temperature
3/4 cup granulated sugar
Handful of mini marshmallows
Handful of mini chocolate chips
About 1/4 cup of shredded coconut (use more if you have it)
Preheat oven to 325 degrees F. Line a large baking sheet with parchment (the marshmallow makes these very sticky as they come out of the oven).
In a warm bowl, beat the egg whites until they begin to hold peaks. Slowly-a tablespoon at a time, beat in the sugar. Fold in everything else, and mound on baking sheets. Bake about 30-40 minutes depending on how dry you like your meringues (I prefer them really dried out, nearly burnt, but chewy ones are nice as well).
Cool on rack.