Friday, September 22, 2006

RECIPE: Cocoa Meringues

Cocoa Meringues
makes 2 dozen

1/2 cup sugar
1/4 cup cocoa powder
Pinch of salt
3 large egg whites
1/8 teaspoon cream of tartar
1 tablespoon powdered sugar

Heat oven to 225 degrees. Line 2 large baking sheets with parchment paper or a silpat. Sift sugar, cocoa, and salt into small bowl. Beat in an electric mixer on slow the egg whites and cream of tartar until soft peaks begin to form. Add cocoa mixture, 1 tablespoon at a time, and beat until meringue is stiff and glossy.

Drop meringue onto baking sheets with a teaspoonful, 1 inch apart. Or pipe into shapes. Bake about 2 hours until crisp and completely dry. Let cool meringues on baking sheets in the oven. Sift powdered sugar over cookies and remove from pan. Serve alone, with ice cream, whipped cream, and/or berries.

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