Ingredients
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Amt.
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Measure
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Ingredient
| | | | 4 | large | egg whites | 1/2 | teaspoon | vinegar, white | 1 | cup | white sugar | 2 | teaspoons | vanilla extract | 2 | tablespoons | unsweetened cocoa powder |
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Steps
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Sequence
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Step
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| 1 | Preheat oven to 200. Line two baking sheets. In large bowl , beat egg whites until frothy. Add vinegar; beat until soft peaks form. Increase the speed of the mixed to high and gradually add sugar. beat until glossy stiff peaks form. Beat in vanilla. Remove 1/2 of the meringue to another bowl. stir in cocoa until blended.
Spoon tablespoons of both meringues onto baking sheets about 1 inch apart each, making about 44 cookies - 1/2 vanilla and 1/2 chocolate. This is a personal choice. You can swirl the two together after dropping a mound on the baking sheet.
Bake meringues until dry and crisp all the way through, about 3 hours. Turn off oven; leave meringues in oven for
an hour. Cool completely on baking sheets. Peel meringues off of foil and store in airtight container. 2 cookies per serving |
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