Chocolate-Dipped Nescafe Meringues
Most Christmas cookies have a hundred or more calories each. These light and airy cookies have about 40 a piece, so you can indulge without the guilt!
Makes 24 cookies
2 large egg whites brought to room temperature
1 teaspoon vanilla extract
1 ½ teaspoons Nescafe instant coffee
¼ teaspoon sea salt
Pinch of cream of tartar
½ cup evaporated sugar cane juice
¾ cups chocolate chips
½ teaspoon vegetable oil
Heat oven to 200° F.
Using an electric mixer, beat the egg whites with the vanilla, Nescafe, salt, and cream of tartar on medium-high speed until soft peaks form. Very gradually (a tablespoon at a time) beat in the sugar; increase mixer speed to high and beat until the mixture holds glossy peaks.
Drop the mixture by heaping tablespoon onto parchment-lined baking sheets, about an inch
Bake for about 2 hours, until dry and crisp. They will release easily from the parchment paper when done.
Turn off the oven, prop open the oven door about an inch and let the meringues sit inside for 1 hour. Slide the cookies on the parchment paper onto wire racks to cool completely.
Place chocolate chips and oil into a double boiler. Stir constantly over low heat until the chocolate is melted and combined with the oil. The oil will help the chocolate stay glossy when dry.
Remove the cookies from the parchment paper and dip half into the chocolate, allowing any excess to drip off. Place on parchment-lined baking sheets and refrigerate for about half an hour until the chocolate in set. Store the cookies in an airtight container at room temperature for up to 7 days.