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Cocoa-Almond Meringue Cookies Recipe

Cocoa-Almond Meringue Cookies Recipe

Our Test Kitchen dreamed up these yummy chocolate, almond and coconut treats that taste just like a popular candy bar.
TOTAL TIME: Prep: 20 min. Bake: 50 min. + standing YIELD:36 servings

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

  • 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.

Nutritional Facts

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