Preheat oven to 250 degrees F. Line non-stick
baking sheets with parchment paper or use the
Silpat sheets to prevent the cookies from
sticking. In a small bowl, combine the 1/4 cup
cocoa and sugar together; set aside. In a large
bowl using your electric mixer, beat egg whites
until foamy/frothy
Check out How To Make A Perfect Meringue. While
beating to the frothy stage, add salt, cream of
tartar, and vanilla extract. After reaching the
frothy stage, add the cocoa/sugar mixture (1
tablespoons at a time) while continuing beating
until the egg whites are stiff and glossy. Drop
batter by tablespoonfuls onto non-stick baking
sheets (1-inch apart).
In a small bowl, combine the remaining 1 teaspoon
cocoa and cinnamon. Using a sieve or a sifter,
sprinkle mixture over the non-baked cookies. Bake
90 minutes; turn off the oven, open the door
slightly (secure with a wooden spoon), and allow
cookies to cool in the oven. Remove from oven and
store in a tightly covered (airtight) container.
Originally Submitted
5/19/2012
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