Pecan-Mocha Meringues

Name: Pecan-Mocha Meringues
Prep time: 2 h 25 min
Cook time: 2 h 25 min
Total time: 2 h 25 min
Yield: 18
Cuisine: Global
Ingredients: 118 milliliters semisweet or bittersweet chocolate chips (optional); 0 teaspoons coarse kosher salt; 0 teaspoons cream of tartar; 79 milliliters egg whites (from about 3 large eggs); 79 milliliters (packed) golden brown sugar; 2 teaspoons instant espresso powder; 18 (about) untoasted pecan halves; 237 milliliters finely chopped toasted pecans; 79 milliliters sugar; 1 Tbsp unsweetened cocoa powder

Pecan-Mocha Meringues might be just the hor d'oeuvre you are searching for. This recipe makes 18 servings with 108 calories, 2g of protein, and 7g of fat each. This recipe covers 2% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes around 2 hours and 25 minutes. A mixture of pecans, coarse kosher salt, cocoa powder, and a handful of other ingredients are all it takes to make this recipe so yummy. It is a good option if you're following a gluten free, dairy free, fodmap friendly, and vegetarian diet.

Instructions

Preheat oven to 300°F. Line heavy large baking sheet with parchment paper. Press brown sugar and cocoa powder through sieve into small bowl to remove any lumps; whisk to blend. Using electric mixer, beat egg whites, coarse salt, and cream of tartar in medium bowl until very soft peaks begin to form. With mixer running, gradually add sugar, then espresso powder; beat until medium peaks form. Beat in brown sugar mixture by tablespoonfuls. Continue beating until meringue is very stiff and glossy, 2 to 3 minutes. Fold in chopped pecans and chocolate chips, if desired. Drop mixture by rounded tablespoonfuls onto prepared sheet, spacing about 1 inch apart.

Ingredients you will need

Chocolate Chips

Cream Of Tartar

Instant Espresso

Pecan Pieces

Cocoa Powder

Brown Sugar

Coarse Salt

Egg Whites

Sugar

Equipment you will use

Baking Paper

Hand Mixer

Baking Sheet

Blender

Sieve

Whisk

Bowl

Oven

Place 1 pecan half atop each meringue, pressing very lightly to adhere.

Ingredients you will need

Pecans

Bake meringues until dry but still slightly soft when pressed with finger, about 25 minutes. Turn off oven. Cool meringues in oven with door closed until crisp, about 1 1/2 hours. DO AHEAD: Meringues can be made up to 1 day ahead. Store airtight at room temperature.

Equipment you will use

Oven