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Chocolate Almond Meringue Puffs

Recipe Ingredients:
2 tablespoons granulated sugar
3 packets sugar substitute
1-1/2 teaspoons unsweetened cocoa powder
2 egg whites, room temperature
1/2 teaspoon vanilla
1/4 teaspoon cream of tartar
1/4 teaspoon almond extract
1/8 teaspoon salt
1-1/2 ounces sliced almonds
3 tablespoons seedless raspberry fruit spread

Cooking Directions:
1.  Preheat oven to 275F. Combine granulated sugar, sugar substitute and cocoa powder in small bowl; set aside.

2.  Place egg whites in small bowl; beat at high speed of electric mixer until foamy. Add vanilla, cream of tartar, almond extract and salt; beat until soft peaks form. Add sugar mixture, 1 tablespoon at a time, beating until stiff peaks form.

3.  Line baking sheet with foil. Spoon 15 equal mounds of egg white mixture onto foil. Sprinkle with almonds.

4.  Bake 1 hour. Turn oven off but do not open door. Leave puffs in oven 2 hours longer or until completely dry. Remove from oven; cool completely

5.  Stir fruit spread and spoon about 1/2 teaspoon onto each meringue just before serving. Tip : Puffs are best if eaten the same day they're made. If necessary, store in airtight container, adding fruit topping at time of serving.

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