Cocoa Meringue Kisses
Last updated 6/12/2012 1:16:59 AM. Recipe ID 47126. Report a problem with this recipe.
Title: Cocoa meringue kisses
Yield: 40 Servings
1/2 c Sugar
1/4 c Unsweetened cocoa powder
1 pn Salt
3 lg Egg whites
1/8 ts Cream of tartar
1 tb 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 1/4 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 1/4 cup sugar, 1/2 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, 0.5 g. total fat; 0.5 g. saturated fat, 0 g.
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