Set racks in upper and lower thirds of oven and
preheat to 250 F. Line two large baking sheets
with parchment paper or foil. In a large bowl,
beat egg whites until frothy. Add salt and cream
of tartar and continue beating until soft peaks
form. Add 1/4 cup of the sugar and beat until soft
and shiny peaks form. Fold in remaining sugar and
orange zest until just combined
Cut the corner off a gallon-size zip-top bag,
leaving a 1/2 inch opening. Transfer meringue
mixture to the bag and pipe 2 inch rounds 1/2 inch
apart. Bake for 45 minutes or until crisp ad then
turn off oven and cool meringues with the oven
door open about 1/2 inch for about 45 minutes.
Remove baking sheets from oven and cool meringue
cookies completely on a rack for about 15 minutes.
In a small saucepan, heat chocolate chips and
vegetable shortening over medium low heat,
stirring frequently, for 1 to 2 minutes or until
just melted and mixture becomes smooth. Transfer
chocolate to a small, shallow bowl. Dunk half the
meringue into melted chocolate, gently shake off
excess, then transfer to a metal rack. Repeat with
remaining meringue cookies.
To store, layer orange-chocolate meringue cookies
between sheets of waxed paper and place in an
airtight container at room temperature for up to a
week.
Serving
Suggestions
2 cookies 56 calories, 2 g fat, 1 g sat fat, 8 g carbs, 1 g protein, 1 g fiber, 1 mg calcium, 1 mg iron, 27 mg sodium
Originally Submitted
12/8/2010
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