Chocolate Meringue cookies

By jobustitch

Ingredients

• 5 large egg whites
• 1/4 cup unsweetened cocoa
• 2 TB. sugar
• 1 1/2 tsp. vanilla extract
• 1/8 tsp. table salt
• 1/2 cup sugar
• 1 tsp. unsweetened cocoa
• 1/8 tsp. ground cinnamon

Preparation

Step 1

Preheat oven to 225 degrees F. Cover 2 cookie sheets with parchment paper and set aside.

Combine 1 egg white, 1/4 cup cocoa, 2 tablespoons of sugar and extract in a large bowl.

Beat the remaining 4 egg whites and salt with an electric mixer until soft peaks form; add the remaining 1/2 cup sugar, 1 tablespoon 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 inch wide. Bake 1 hour and 15 minutes until a dried texture.

Mix the remaining 1 teaspoon of cocoa and connamon 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.