2/3 cup granulated sugar
3 tablespoons unsweetened cocoa powder
Ground cinnamon to taste
4 egg whites, at room temperature
1/4 teaspoon cream of tartar
2 squares, about 1 ounce each, of dark* or semisweet chocolate, chopped
1. Preheat oven to 250 degrees F. and cover two baking sheets with aluminum foil. In a small bowl, combine sugar with cocoa powder and cinnamon.
2. In a large clean, dry mixing bowl, combine egg whites and cream of tartar. Beat on low with the whipping attachment on a beater until foamy (if you don't have a whipping attaching, you can use a regular beater or whisk them by hand). Raise the speed to medium and begin beating in sugar mixture, one tablespoon at a time. Continue beating until stiff peaks form.
3. Spoon mixture into a pastry bag (or use a resealable plastic bag, sealed, and cut off one corner). Pipe mixture onto cookie sheets into circles about one inch in diameter.
4. Bake for 1 hour and 15 minutes, undisturbed. Turn oven off and let cookies sit in oven for 1/2 hour. Take sheets out of oven and move cookies to a cooling rack to cool completely. Store in an airtight container at room temperature.
Note: For a doubly sweet and chocolaty treat, dip cooled meringues in melted chocolate. They will have more calories and fat than plain meringues but they will taste superb.
For more summer recipes, visit these links:
And you'll see personalized content just for you whenever you click the My Feed .
SheKnows is making some changes!