1/2 cup sugar
1/4 cup unsweetened cocoa powder
Pinch of salt
3 large egg whites
1/8 teaspoon cream of tartar
2 tablespoon powdered sugar
Preheat oven to 300°F. Line 2 heavy large baking sheets with foil or parchment paper. Sift 1/4 cup
sugar, cocoa and salt into small bowl. Beat egg whites and cream of tartar in large bowl until soft
peaks begin to form. Add remaining 1/4 cup sugar 1/2 tablespoon at a time and beat until
medium-firm peaks form. Add cocoa mixture 1 tablespoon at a time and beat until meringue is
stiff and glossy.
Drop meringue onto prepared baking sheets by rounded teaspoonfuls, spacing 1 inch apart. For
chewy soft cookies, bake meringues 25 minutes. For drier, crisper cookies, bake meringues 40
minutes. Cool cookies on baking sheets. Sift powdered sugar over cookies.
1/4 cup unsweetened cocoa powder
Pinch of salt
3 large egg whites
1/8 teaspoon cream of tartar
2 tablespoon powdered sugar
Preheat oven to 300°F. Line 2 heavy large baking sheets with foil or parchment paper. Sift 1/4 cup
sugar, cocoa and salt into small bowl. Beat egg whites and cream of tartar in large bowl until soft
peaks begin to form. Add remaining 1/4 cup sugar 1/2 tablespoon at a time and beat until
medium-firm peaks form. Add cocoa mixture 1 tablespoon at a time and beat until meringue is
stiff and glossy.
Drop meringue onto prepared baking sheets by rounded teaspoonfuls, spacing 1 inch apart. For
chewy soft cookies, bake meringues 25 minutes. For drier, crisper cookies, bake meringues 40
minutes. Cool cookies on baking sheets. Sift powdered sugar over cookies.
Little Leakers
Cocoa Meringue Drops
