- 120
- 12 mins
- 24 mins
Ingredients
- 5 large egg whites
- 1/4 cup unsweetened cocoa
- 2 tablespoons sugar
- 1 1/2 teaspoons vanilla extract
- 1/8 teaspoon salt
- 1/2 cup sugar
- 1 teaspoon unsweetened cocoa
- 1/8 teaspoon ground cinnamon
Preparation
Step 1
Preheat oven to 225°F. Cover 2 cookie sheets with parchment paper; set aside.
Combine 1 egg white, 1/4 cup sugar, 2 tablespoons of sugar and extract in a large bowl.
Beat the remaining 4 egg whites and salt with an electric mixer just until soft peaks form; add the remaining 1/2 cup of 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. (note--to make your own pastry bag, use a gallon plastic bag and cut a hole in the corner). Bake 1 hour and 15 minutes until a dried texture.
Mix the remaining 1 taspoon of cocoa and cinnamon in a small bowl. Sprinkle over the hot cookies with a sieve or sifter. Let cool complately on wire racks before removing from parchment paper.