Green chocolate chip meringues
Happy St Patrick’s Day! In sticking with the gluten-free theme for coeliac awareness week, I thought these meringues from Gina’s Skinny Recipes were just the ticket for a happy St Patty’s Day treat. My last experiment with green-colored meringues resulted in slime-coloured macarons so I was a little hesitant this time. They’re still mildly slimy looking but still greentabulous. I saw Wicked last night and they added ‘abulous’ to many words I think I’ve caught it! I also think I created a mini Emerald city for the meringue photo shoot.
Greentabulous
Of course if you’re making them for any other occasion you can colour them any way you like but remember that the colouring does bake out a little so you have to add more than you would with something like cake icing. They’re so yummy and low calorie (bonus!) and easy to make you’ll be whipping up a few batches.
Line 'em up
There are only 5 ingredients in this recipe (plus the colouring). How easy is that?
Beat it
In an electric mixer, beat the egg and cream of tartar until soft peaks form.
Soft peaks
Sugar
Add the sugar, a little at a time. Make sure that each addition has dissolved before adding the next one. Add the vanilla after the sugar.
Greenifying time
When the mixture starts to get a glossy shine it’s time to add the colouring. Add it a little at a time and keep beating until you get your desired colour.
Ready
When the mixture is shiny and forms stiff peaks, it’s ready for the next step.
Choc-full
Gently fold the chocolate chips through the mixture.
Baking time
Drop heaped teaspoons full of mixture onto the tray. They can be pretty close together as they don’t spread like cookies.
Bake
Bake the meringues for approximately 35-45 minutes or until they are firm to touch.
Cooling
Here’s where I had to vary the recipe a little. Gina cools her meringues on a wire rack. That’s ok if you’re in a dry climate but in my Queensland kitchen that would mean melted meringues. When they’re done, turn off the oven and open the door slightly. Leave them to cool completely in the oven.
I have to admit I discovered this the hard way. I left mine out to cool on the bench and they went soggy. A quick little visit to a very low oven fixed them but I learned a lesson for next time. Cool them in the oven. Enjoy!
Happy St Patrick's Day
Green chocolate chip meringues recipe from Gina’s skinny recipes
Makes 40, 35 calories per meringue
- 3 large egg whites (room temperature)
- 1/8 tsp cream of tartar (you can leave this out if need be)
- 1/2 cup sugar
- 1 tsp vanilla extract
- 3/4 cup dark chocolate chips (make sure they’re gluten-free)
Heat oven to 150C fan-forced. Line a baking tray with baking paper.
Using a mixer, beat the egg whites and cream of tartar together in large bowl at high speed until soft peaks form. Gradually add sugar a little at a time, then vanilla, beating well after each addition. Add the colouring and beat until you get stiff peaks, the sugar is dissolved and the mixture is glossy.
Fold in chocolate chips. Drop heaped teaspoons of mixture onto the baking paper.
Bake 35 to 45 minutes or just until dry. Turn off the oven and open the door a little. Leave the meringues to cool completely in the oven.
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