Yield: 36 Servings
¼ ts Cream of tartar
¾ c Sugar
3 TB 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.
18⅗ calories, ⅒ g fat, 2.7% calories from fat Recipe By :
From: Patti Mccoy <patti-Will-Mccoy@posdate: Thu, 31 Oct 1996 03:52:21 +0000