Meringue or Air Cookies
Yield
3 dozen cookiesPrep
20 minCook
1 hrsReady
1 hrsLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | each |
egg whites
|
*
|
| ¼ | teaspoon |
cream of tartar
|
|
| ¾ | cup |
sugar
|
|
| 3 | tablespoons |
cocoa powder
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | each |
egg whites
|
*
|
| 1.3 | ml |
cream of tartar
|
|
| 177 | ml |
sugar
|
|
| 45 | ml |
cocoa powder
|
|
Directions
Beat egg whites with cream of tartar in large mixing bowl until foamy.
Add sugar, 1 tablespoon at a time. Beat at hightest speed until stiff and glossy. Do NOT underbeat.
Remove ¾ cup meringue to small mixing bowl; set aside.
Stir cocoa into meringue in large mixing bowl until thoroughly combined.
Drop cocoa flavored meringue by level measuring tablespoon, about 1½ inches apart, onto aluminum foil lined baking sheets.
Make small indentation in center of each with top of teaspoon.
Spoon ½ teaspoon reserved plain meringue into each Bake at 275 degrees for 25 minutes. Turn off oven; leave meringues in oven with door closed for 1 hour. Remove from oven. Cool completely. Makes about 3 dozen cookies.
