These cookies are delicious, and store well for at least two weeks in an airtight container. I garnish half of my cookies with a light dusting of confectioner’s sugar, and half with cocoa which makes a nice presentation on my cookie tray.
:Makes About 24 Cookies
3 Large Egg Whites
1/ 4 Teaspoon Cream Of Tartar
3/4 Cup Sugar
3 Tablespoons Unsweetened Cocoa
For Garnish: (Optional)
Powdered Sugar or Cocoa
Preheat the oven to 300 degrees F. Place the egg whites and cream of tartar in a bowl, and beat with an electric mixer until soft peaks form. Begin to add the sugar slowly, and continue to beat on high speed until the whites are stiff and shiny. Sift the cocoa over the egg whites, and fold gently until mixed. Drop the batter by the tablespoon onto parchment lined baking sheets. If you want to garnish them, then sift a small amount of the powdered sugar and/or cocoa on top of the cookies before baking. Bake for about 1 hour, or until the meringues are very dry. Cool, and then peel the cookies carefully from the parchment. Store in an airtight container until ready to serve.
