Cocoa Meringue Kisses
- 3/4 cups of confectioners sugar
- 1/3 cup of unsweetened (natural) cocoa powder
- 4 large egg whites, at room temperature
- 1/4 teaspoon of cream of tarter
- 1/2 cup of granulated sugar
- 1/2 teaspoon pure vanilla extract
Preheat the oven to 300 degrees. Line 2 cookie sheets with parchment paper. Make sure to have one oven rack at the bottom of the top third of the oven and one at the top of the lower third, so they are separated by at least 4 inches.
Sift the confectioners sugar and cocoa through a sieve set over a medium bowl.
Using an electric mixer at medium speed, beat the egg whites and cream of tarter in a large clean bowl until the whites hold soft peaks. Increase the speed to high and gradually beat in the granulated sugar one tablespoon at a time, until the whites are thick stiff and glossy. Beat in the vanilla. Using a rubber spatula , Bentley fold in the cocoa mixture, making sure its completely absorbed, but don't get stir happy or else the whites will deflate too much.
Drop the meringue by slightly rounded tablespoonfuls onto the prepared sheets, using a finger of your free hand to push the batter off the spoon. The meringues should about 1 1/2 inches in diameter and at least 1 1/2 inches high with pointy craggy tops; place them about 2 inches apart on the prepared sheets (2 tablespoonfuls also accepted).
Bake the meringues for about 25 minutes or until the outside feels dry but the inside is still soft. ( overc
Baking will produce meringues that are dry and crisp throughout.)
There's no need to rotate the sheets. Carefully slide the parchment off the cookie sheet and onto a rack. When the cookies have cooled, gently peel them off the parchment.
Store in an airtight container in a cool dry place for up to 3 days, best the day they are made.