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Ingredients
- 3 large egg whites
- 1/8 tsp cream of tartar
- 1/3 c sugar
- 1/4 tsp almond extract
- 2 tbs unsweetened cocoa
Details
Servings 10
Preparation
Step 1
1) preheat oven to 200
2) cover a baking sheet with parchment paper; secure with making tape.
3) place egg whites and cream of tartar in a large bowl; beat with a mixer at high speed until foamy. add sugar, 1 tbs at a time, beating until stiff peaks form. bean in extract.
4) spoon mixture into a pastry bag fitted with a 1/4 inch round tip or into a large zip top bag with 1 corner snipped to a 1/4 in opening. pipe 40 (1 in round) mounds 1/4 inch apart onto prepared baking sheets. bake at 200 for 2 hours.
5) turn oven off; cool meringues in closed oven at least 1 hour. carefully remove meringues from paper. combine meringues and cocoa in a large zip top plastic bag; seal and shake to coat.
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