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Chocolate Chip Meringue Cookies
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3 egg whites
1/4 teaspoon cream of tartar
1/4 teaspoon salt
1 cup sugar
3 tablespoons baking cocoa
3 tablespoons miniature semisweet chocolate chips
3 tablespoons finely crushed almonds or walnuts, optional
Place egg whites in a large mixing bowl; let stand at room temperature for 30
minutes. Beat egg whites until foamy. Add cream of tartar and salt; beat until
soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating on high
speed until stiff peaks form, about 6 minutes. Beat in cocoa. Fold in chocolate
chips and nuts if desired. Cut a small hole in the corner of a pastry or
plastic bag; insert # 806 round pastry tip. Fill the bag with meringue. Pipe
1-1/2-in. hearts 2 in. apart onto lightly greased baking sheets. Bake at 300°
for 20-25 minutes or until firm to the touch. Remove to wire racks to cool. Store
in an airtight container. Editor's Note: Meringue can be dropped by
rounded tablespoonfuls onto lightly greased baking sheets. Bake as directed.
Yield: 2 dozen.
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Printed from tasteofhome.com Jul 19, 2008Copyright Reiman Media Group, Inc © 2008 |