Chocolate Meringue Cookies
You can make petite cookies by using a teaspoon measure of batter instead of a tablespoon.
SERVES 12
INGREDIENTS
- 3 large eggs, separated
- ⅛ teaspoon cream of tartar
- ¾ cup granulated sugar
- 3 tablespoons 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; gently fold in until just blended.
Drop tablespoons of the batter 1″ apart on the prepared baking sheets. Bake 30–35 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.
Nutrition Information
Calories: 70 | Carbohydrates: 13g | Fat: 1.5g | Sodium: 20mg | Fiber: 0g
Getting Cheesy with It
Tradition dictates that dessert, or the ending course of a formal meal, include something sweet and carbohydrate heavy. Consider ending the meal in the European style, by serving a sophisticated cheese course with a very simple dessert, such as a small platter of petite cookies for those desiring something sweet.
