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.

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