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   DIABETES      Discussion for diabetes health problems      968 messages   

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   Message 100 of 968   
   Dave Drum to All   
   72 Chocolate-Coconut Meri   
   23 May 25 00:33:57   
   
   TZUTC: -0500   
   MSGID: 99.fido_diabetes@1:124/5016 2c953f28   
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   BBSID: EOTLBBS   
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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Chocolate Coconut Meringues   
    Categories: Desserts, Snacks, Cookies, Chocolate, Nuts   
         Yield: 30 Cookies   
       
         4 lg Egg whites   
       1/4 ts Cream of tartar   
       1/4 ts Coconut extract   
       1/4 ts Almond extract   
       1/4 ts Vanilla extract   
       1/8 ts Salt   
         1 c  Sugar   
       1/4 c  Unsweetened cocoa powder   
         2 tb Semi-sweet chocolate chips;   
              - or fine chopped chocolate   
         2 tb Trans-fat-free white   
              - chocolate chips, or fine   
              - chopped white chocolate   
       
     Position racks in upper and lower thirds of oven; preheat   
     to 250ºF/120ºC. Line 2 large baking sheets with parchment   
     paper or nonstick baking mats.   
        
     Beat egg whites, cream of tartar, coconut, almond and   
     vanilla extracts and salt in a large bowl with an electric   
     mixer on medium-high speed until combined. Gradually beat   
     in sugar, 2 tablespoons at a time, beating until stiff,   
     shiny peaks form, 6 to 8 minutes.   
        
     Sift cocoa over the mixture and gently fold together with   
     a rubber spatula until combined.   
        
     Spoon the meringue into a gallon-size sealable bag (or   
     pastry bag fitted with a 1/2" tip). Seal the bag, pressing   
     out as much air as possible. Cut a 1/2-inch hole in one   
     corner of the bag. Pipe the meringue into 2" circles,   
     about 1" apart, on the prepared baking sheets.   
        
     Bake on the upper and lower racks for 50 minutes. Turn off   
     the heat and let the meringues stand in the oven with the   
     door closed until completely dry, about 1 1/2 hours.   
        
     Melt semisweet and white chocolate (see Tip) and drizzle   
     or pipe onto the cooled meringues. Let stand until it   
     sets.   
        
     Store in an airtight container for up to 3 days. Some   
     crispness may be lost during storage.   
        
     Makes 30 cookies   
        
     From: http://www.diabeticconnect.com   
        
     Uncle Dirty Dave's Archives   
       
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