Yield: 40 Servings
|¼ cup||Unsweetened cocoa powder|
|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