This dessert is one of my favorite sweets because it’s easy to make, and it reminds me of the cookies I used to get at the school cafeteria when I was young.
Ingredients
- 3 egg whites
- 1 cup fine sugar
- 1 tsp lemon juice
- 4.4 oz milk chocolate (or a bar of Hershey’s chocolate)
- Powdered sugar
Method
Preheat oven to 170°F. Line baking sheet with parchment paper. Beat the egg whites until soft peaks form, adding the lemon juice when it starts to get frothy.
Once soft peaks form, gradually add sugar while continuing to beat the eggs.
Continue beating until hard peaks form, occasionally testing that sugar is completely dissolved by rubbing a little bit between your fingers (as pictured).
One of the ways to check to see if egg whites are stiff enough is to turn the bowl over and see if they stay in place, but do it slowly (the first time I tested it, I almost ended up with egg whites all over my kitchen floor!).
Once egg whites are ready, place them in a piping bag (or, in my case, a one-gallon zip lock bag and cut the tip). Pipe the egg whites onto the parchment paper in 2-inch diameter dollops, spacing them at least a half inch apart. You should come out with about 12 cookies. If you make the dollops any smaller or larger than 2 inches, you will have to adjust your baking time.
Bake for 1.5 hours. Once done, turn the oven off and open the door. Let the cookies cool inside the oven with the door open. Once the meringues are cooled, melt the chocolate in the microwave for 30 seconds on high, then mix until the chocolate is fully melted. (You don’t want to melt the chocolate completely in the microwave because it can scorch the chocolate.) Spread the chocolate on the meringues.
Sprinkle with powdered sugar. Let the chocolate harden.
Приятного аппетита! (Priyatnova appetita! Russian for ‘Bon Appetit!’)
I am a follower of Christ, wife of a pastor, mother of a strong-willed little boy, and native of Russia. In addition to cooking and baking, I enjoy drinking coffee and relaxing on the beach.