Chocolate Meringues

Makes about 4 dozen meringues.


3 egg whites

1/2 teaspoon cream of tartar

2/3 cup granulated sugar

2 tablespoons plus 1 teaspoon unsweetened cocoa powder

Preheat the oven to 275 degrees F.

Cover 2 cookie sheets with parchment paper.

With an electric mixer, beat the egg whites and cream of tartar until foamy.

Beat in the sugar, 1 tablespoon at a time; continue beating until stiff and glossy.  Do not underbeat.

Fold in the cocoa.

Drop by rounded tablespoonfuls or use a decorating bag to pipe 1 1/4 inch meringues onto cookie sheets.

Bake for 25-30 minutes or until the outsides of the meringues are crisp and dry.  (They will be soft inside.)

Cool for 5 minutes, then transfer to a wire rack to cool completely.

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Comments on: "Chocolate Meringues" (1)

  1. Excellent! I have always wanted to try these. My mom made them for us when we were kids but I never got around to learning the technique. Thanks for the recipe! If I make, I’ll be sure to mention you! 😀

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