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Chocolate Meringue Cookies




Source of Recipe


gilly at rc


List of Ingredients




5 large egg white(s)
1/4 cup unsweetened cocoa
2 Tbsp sugar
1 1/2 tsp vanilla extract
1/8 tsp table salt
1/2 cup sugar
1 tsp unsweetened cocoa
1/8 tsp ground cinnamon


Recipe



Preheat oven to 225°F. Cover 2 cookie sheets with parchment paper; set aside.

Combine 1 egg white, 1/4 cup of cocoa, 2 tablespoons of sugar and extract in a large bowl.

Beat the remaining 4 egg whites and salt with an electric mixer just until soft peaks form; add the remaining 1/2 cup of sugar, 1 tablespoon at a time, while beating, until the egg whites are stiff and glossy. Fold the egg whites into the chocolate mixture in three batches.

Fill a pastry bag with the mixture and pipe out the cookies onto the cookie sheets. Each cookie should be about 1-inch wide. (Note: To make your own pastry bag, use a gallon plastic bag and cut a hole in the corner.) Bake 1 hour and 15 minutes until a dried texture.

Mix the remaining 1 teaspoon of cocoa and cinnamon in a small bowl. Sprinkle over the hot cookies with a sieve or sifter. Let cool completely on wire racks before removing from parchment paper. Yields about 10 cookies per serving.