Chocolate Meringue Cookies
You can make “petite” cookies by using a teaspoon measure of batter instead of a tablespoon.
Serves: 12Hands-on: 10 minutesTotal: 55 minutesDifficulty: Easy
- 3 large eggs, separated
- ⅛ tsp. cream of tartar
- ¾ cup granulated sugar
- 3 Tbsp. unsweetened cocoa powder, plus extra for garnish
- Preheat the oven to 375°F. Cover 2 baking sheets with parchment paper.
- Place the egg whites and cream of tartar in a medium-size bowl or the bowl of an electric mixer; mix on medium-high speed until soft peaks form. Gradually beat in the granulated sugar (1 tablespoon at a time) until the whites are stiff and shiny.
- Sift the cocoa over the egg whites and gently fold in until just blended. Drop tablespoons of the batter 1 inch apart on the prepared baking sheets. Bake for 30 to 35 minutes, until the cookies are dry. Carefully peel the cookies from the paper and cool on a wire rack. When cool, sprinkle the cookies with a little more cocoa powder. Store, covered, at room temperature.