| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | 40 | Servings | ||
INGREDIENTS
| 1/2 | c | Sugar |
| 1/4 | c | Unsweetened cocoa powder |
| 1 | pn | Salt |
| 3 | lg | Egg whites |
| 1/8 | ts | Cream of tartar |
| 1 | tb | Powdered sugar |
INSTRUCTIONS
If you want crisp cookies, serve these on the same day they're made; they soften even when stored in an airtight container. Preheat oven to 300F. Line 2 heavy large baking sheets with foil or parchment paper. Sift 1/4 cup sugar, cocoa and salt into small bowl. Beat egg whites and cream of tartar in large bowl until soft peaks begin to form. Add remaining 1/4 cup sugar, 1/2 tablespoon at a time, and beat until medium-firm peaks form. Add cocoa mixture 1 tablespoon at a time and beat until meringue is stiff and glossy. Drop meringue onto prepared baking sheets by rounded teaspoonfuls, spacing 1 inch apart. For chewy soft cookies, bake meringues 25 minutes. For drier, crisper cookies, bake meringues 40 minutes. Cook cookies on baking sheets. Sift powdered sugar over cookies. Per cookie: 14 calories, 0.5 g. total fat; 0.5 g. saturated fat, 0 g. cholesterol. From Bon Appetit, June 1997 Cooking For Health Section Posted to TNT - Prodigy's Recipe Exchange Newsletter by GOURMETGREETINGS <[email protected]> on Aug 15, 1997
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