Meringue Cookies (Air Cookies)
3 Egg whites
1/4 teaspoon Cream of tartar
3/4 cup Sugar
3 tablespoons Cocoa
Beat egg whites with cream of tartar in large mixing bowl until
foamy.
Add sugar, 1 T. at a time.
Beat at hightest speed until stiff and glossy. Do NOT underbeat.
Remove 3/4 c. meringue to small mixing bowl; set aside.
Stir cocoa into meringue in
large mixing bowl until thoroughly combined. Drop cocoa flavored
meringue by level measuring tablespoon, about 1-1/2 inches
apart, onto aluminum foil lined baking sheets. Make small
indentation in center of each with top of teaspoon.
Spoon 1/2 teaspoon reserved
plain meringue into each indentation. Bake at 275 degrees for 25
minutes. Turn off oven; leave meringues in oven with door closed
for 1 hour. Remove from oven. Cool completely. Makes about 3
dozen cookies.
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