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Dinner Tonight! | LOW--FAT COOKING

Make Mine Meringue

May 10, 2000|DONNA DEANE

For a light, low-fat sweet, consider Hazelnut Meringues. You can make them a day before you plan to serve them.

To save time, buy hazelnuts that have already been peeled, or even peeled and toasted. Hazelnut extract is available at specialty and gourmet stores. You can find superfine sugar at grocery stores, or you could just process regular sugar to powder in a blender or food processor.

These melting meringues, flavored with toasted nuts and just a bit of chocolate, are sure to satisfy anyone's sweet tooth.

Hazelnut Meringues

Active Work Time: 20 minutes * Total Preparation Time: 55 minutes

3 egg whites

1/2 teaspoon cream of tartar

1 cup superfine sugar

1 teaspoon vanilla extract

1/4 teaspoon hazelnut extract

1 cup chopped toasted hazelnuts

1 ounce bittersweet chocolate, melted

* Beat egg whites until foamy. Add cream of tartar and beat to soft peaks. Gradually beat in sugar 1 tablespoon at a time. Beat until stiff peaks form and sugar is dissolved. Stir in vanilla and hazelnut extracts and hazelnuts.

* Using tablespoon, spoon meringue onto 2 baking sheets lined with parchment paper for a total of 18. Bake at 275 degrees until meringues are firm and lightly browned, about 35 minutes. Let cool, then drizzle with chocolate.

18 meringues. Each meringue: 85 calories; 14 mg sodium; 0 cholesterol; 4 grams fat; 13 grams carbohydrates; 1 gram protein; 0.11 gram fiber.

*

Lily bowl, place mat and napkin from Saks Fifth Avenue home store, Pasadena.

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