Monday, August 31, 2020



These will soften as time goes on so they are the best served FRESH for crisp bites.
2/3 cup sugar
1/4 cup unsweetened cocoa powder
PINCH of salt
2 LARGE egg whites
1/2 teaspoon vanilla
1/8 teaspoon cream of tartar
1 tablespoon powdered sugar
  • Preheat oven to 300°.
  • Line heavy baking sheets with parchment paper and lightly spray with non-stick cooking spray.
  • Sift together 1/3 cup of the sugar, cocoa and salt into a small mixing bowl.
  • Beat egg whites, vanilla and cream of tartar in a chilled metal bowl with chilled beaters until soft peaks begin to form.
  • Add remaining sugar a tablespoon at a time until stiff peaks form.
  • Add cocoa mixture a tablespoon at a time, beating until meringue is stiff and glossy.
  • Drop or pipe meringue onto parchment paper 1 inch apart.
  • Bake 25 minutes for softer, chewy cookies. OR Bake 40 minutes for drier, crisper cookies.
  • Cool completely.
  • Sprinkle with powdered sugar.
  • For a fun little surprise you can press a single peanut butter, butterscoth or chocolate chip into the center of each meringue before baking.
  • To make these plain just omit the cocoa.
  • Preheat oven to 350°.
  • Place cookie sheets in oven.
  • Turn off oven and leave overnight.
  • Dust with powdered sugar.
  • Enjoy.

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