Place egg whites in a large bowl; let stand at
room temperature for 30 minutes. Add the
extracts, cream of tartar and salt; beat on
medium speed until soft peaks form. Gradually
beat in sugar, 1 tablespoon at a time, on high
until stiff peaks form and sugar is dissolved.
Fold in 1/4 cup cocoa. Place mixture in a
pastry or heavy-duty resealable plastic bag;
cut a small hole in the corner of bag. Pipe
meringue in 2-in. circles onto parchment
paper-lined baking sheets. Bake at 250° for
50-60 minutes or until set and dry. Turn off
oven; leave cookies in oven for 1-1/2 hours.
Dust cookies with remaining cocoa. Carefully
remove from parchment paper. Store in an
airtight container.
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