Cocoa meringue kisses

Yield: 40 Servings

Measure Ingredient
½ cup Sugar
¼ cup Unsweetened cocoa powder
1 pinch Salt
3 larges Egg whites
⅛ teaspoon Cream of tartar
1 tablespoon Powdered sugar

If you want crisp cookies, serve these on the same day they're made; they soften even when stored in an airtight container.

Preheat oven to 300F. Line 2 heavy large baking sheets with foil or parchment paper. Sift ¼ cup sugar, cocoa and salt into small bowl. Beat egg whites and cream of tartar in large bowl until soft peaks begin to form. Add remaining ¼ cup sugar, ½ tablespoon at a time, and beat until medium-firm peaks form. Add cocoa mixture 1 tablespoon at a time and beat until meringue is stiff and glossy.

Drop meringue onto prepared baking sheets by rounded teaspoonfuls, spacing 1 inch apart. For chewy soft cookies, bake meringues 25 minutes. For drier, crisper cookies, bake meringues 40 minutes. Cook cookies on baking sheets.

Sift powdered sugar over cookies.

Per cookie: 14 calories, ½ g. total fat; ½ g. saturated fat, 0 g.

cholesterol. From Bon Appetit, June 1997 Cooking For Health Section Posted to TNT - Prodigy's Recipe Exchange Newsletter by GOURMETGREETINGS <GOURMETGREETINGS@...> on Aug 15, 1997

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