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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Chocolate Meringue Cookies Recipe

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This recipe for Chocolate Meringue Cookies is from The Markoski Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
5 Large Egg Whites
¼ Cup Unsweetened Cocoa
2 tbsp. Sugar
1½ tsp Vanilla Extract
⅛ tsp. Table Salt
½ Cup Sugar
1 tsp. Unsweetened Cocoa
⅛ tsp. Ground Cinnamon
Directions:
Directions:
Preheat oven to 225º. Cover 2 cookie sheets with parchment paper; set aside.

Combine 1 egg white, with cocoa, 2 tbsp. sugar and extract in a large bowl.

Beat the remaining egg whites and salt with an electric mixer just until soft peaks form; add the remaining sugar, 1 tbsp. at a time, while beating, until the egg whites are stiff and glossy. Fold the egg whites into the chocolate mixture in three batches.

Fill a pastry bag with the mixture and pipe out the cookies onto the cookie sheets. Each cookie should be about 1" wide. Bake 1 hour 15 minutes until a dried texture.

Mix the reaming 1 tsp. cocoa and cinnamon in a small bowl. Sprinkle over the hot cookies with a sieve or sifter. Let cool completely on wire racks before removing from parchment paper.
Number Of Servings:
Number Of Servings:
120 Cookies

 

 

 

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