Cocoa-Almond Meringue Cookies Recipe

5 2 4
Cocoa-Almond Meringue Cookies Recipe
Cocoa-Almond Meringue Cookies Recipe photo by Taste of Home
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Cocoa-Almond Meringue Cookies Recipe

Read Reviews
5 2 4
Publisher Photo
Our Test Kitchen dreamed up these yummy chocolate, almond and coconut treats that taste just like a popular candy bar.
MAKES:
36 servings
TOTAL TIME:
Prep: 20 min. Bake: 50 min. + standing
MAKES:
36 servings
TOTAL TIME:
Prep: 20 min. Bake: 50 min. + standing

Ingredients

  • 4 egg whites
  • 1/2 teaspoon coconut extract
  • 1/4 teaspoon almond extract
  • 1/4 teaspoon vanilla extract
  • 1/4 teaspoon cream of tartar
  • 1/8 teaspoon salt
  • 1 cup sugar
  • 1/4 cup plus 1 tablespoon baking cocoa, divided

Directions

Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Add the extracts, cream of tartar and salt; beat on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form and sugar is dissolved.
Fold in 1/4 cup cocoa. Place mixture in a pastry or heavy-duty resealable plastic bag; cut a small hole in the corner of bag. Pipe meringue in 2-in. circles onto parchment paper-lined baking sheets. Bake at 250° for 50-60 minutes or until set and dry. Turn off oven; leave cookies in oven for 1-1/2 hours.
Dust cookies with remaining cocoa. Carefully remove from parchment paper. Store in an airtight container. Yield: 3 dozen.
Originally published as Cocoa-Almond Meringue Cookies in Light & Tasty February/March 2003, p51

Nutritional Facts

1 each: 26 calories, 0 fat (0 saturated fat), 0 cholesterol, 14mg sodium, 6g carbohydrate (0 sugars, 0 fiber), 1g protein. Diabetic Exchanges: 1/2 starch.

  • 4 egg whites
  • 1/2 teaspoon coconut extract
  • 1/4 teaspoon almond extract
  • 1/4 teaspoon vanilla extract
  • 1/4 teaspoon cream of tartar
  • 1/8 teaspoon salt
  • 1 cup sugar
  • 1/4 cup plus 1 tablespoon baking cocoa, divided
  1. Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Add the extracts, cream of tartar and salt; beat on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form and sugar is dissolved.
  2. Fold in 1/4 cup cocoa. Place mixture in a pastry or heavy-duty resealable plastic bag; cut a small hole in the corner of bag. Pipe meringue in 2-in. circles onto parchment paper-lined baking sheets. Bake at 250° for 50-60 minutes or until set and dry. Turn off oven; leave cookies in oven for 1-1/2 hours.
  3. Dust cookies with remaining cocoa. Carefully remove from parchment paper. Store in an airtight container. Yield: 3 dozen.
Originally published as Cocoa-Almond Meringue Cookies in Light & Tasty February/March 2003, p51

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MY REVIEW
CookSmiley User ID: 3863146 122972
Reviewed Mar. 26, 2013

"I'm about to make these for the second time. They were such a hit the first time I made them that I've gotten requests to make them again. It seems to be a tasty healthy-type cookie for my diabetic friends. They LOVE them! (I say 'them' because I myself being picky do not like the ingredients)"

MY REVIEW
griffgirl8 User ID: 4535115 87096
Reviewed Dec. 24, 2011

"I suggest sifting the cocoa before adding. The first time I made them it clumped up while piping the cookies out."

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