Yield: 6 servings
Measure | Ingredient |
---|---|
3 \N | Egg whites |
¼ teaspoon | Cream of tartar |
¾ cup | Sugar |
3 tablespoons | Cocoa |
1. Beat egg whites with cream of tartar in large mixing bowl until foamy. 2. Add sugar, 1 T. at a time. Beat at hightest speed until stiff and glossy. Do NOT underbeat. Remove ¾ c. meringue to small mixing bowl; set aside. 3. Stir cocoa into meringue in large mixing bowl until thoroughly combined. Drop cocoa flavored meringue by level measuring tablespoon, about 1½ inches apart, onto aluminum foil lined baking sheets. Make small indentation in center of each with top of teaspoon. 4. Spoon ½ teaspoon reserved plain meringue into each indentation. Bake at 275 degrees for 25 minutes. Turn off oven; leave meringues in oven with door closed for 1 hour. Remove from oven. Cool completely. Makes about 3 dozen cookies.