Cocoa-Almond Meringue Cookies |
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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 36 |
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Our Test Kitchen dreamed up these yummy chocolate, almond and coconut treats that taste just like a popular candy bar. 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.
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