Chocolate Meringue Cookies
Source of Recipe
Internet
List of Ingredients
6 egg whites, room temperature
1/4 teaspoon salt
1/4 teaspoon cream of tartar
1 1 /2 teaspoons vanilla extract
1/4 cup unsweetened cocoa
1/2 cup sugar
1 teaspoon unsweetened cocoa
1/8 teaspoon ground cinnamon
Recipe
Preheat oven to 250 degrees F. Line non-stick baking sheets with parchment paper or use the new Silpat sheets to prevent the cookies from sticking.
In a small bowl, combine the 1/4 cup cocoa and sugar together; set aside.
In a large bowl using your electric mixer, beat egg whites until foamy. While beating, add salt, cream of tartar, and vanilla extract. Add the cocoa/sugar mixture, 1 tablespoons at a time, until the egg whites are stiff and glossy.
Drop batter by tablespoonfuls onto non-stick baking sheets. In a small bowl, combine the remaining 1 teaspoon cocoa and cinnamon. Using a sieve or a sifter, sprinkle mixture over the non-baked cookies.
Bake 90 minutes; turn off the oven, open the door slightly (secure with a wooden spoon), and allow cookies to cool in the oven. Remove from oven and store in a tightly covered (airtight) container.
Yields 50 cookies.
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