Chocolate Supreme Tarts
Ingredients: 4.00 | | Egg whites beaten stiff | 1.50 | c | Sugar (added by spoonfuls) | 0.25 | ts | Cream tartar added | 0.25 | ts | Almond extract added | | | Meringue | 2.00 | | Egg whites | 0.50 | c | Sugar | 2.00 | tb | Cocoa | 0.75 | c | Butter or margarine | 4.00 | oz | Semi-sweet chocolate melted | 0.50 | c | Ground almonds | Instructions: CHOCOLATE SUPREME TARTS Cut 18 brown paper rings 3 inches in diameter. Spread each round with meringue, making a slight rim around the edges. Place on cookie sheet and bake 10 minutes at 300 degrees. Turn off heat and let meringues dry 5 minutes longer. Meringue: Beat egg whites, sugar and cocoa until smooth in top of double boiler over hot (not boiling) water. Still beating constantly, add the butter by spoonfuls and finally add the melted sweet chocolate. Remove from heat, stirring occasionally, until the mixture is spreading consistency. Swirl filling into the ""nests" of the meringues and sprinkle the tops with ground almonds.
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