Cocoa Meringues

After I made the Orange-lemon gelato, I was left with 5 egg whites.  I didn't want to just toss them, and I don't like egg white omelets, so I went looking for a recipe and decided on a recipe for regular french meringues with a twist: cocoa.  And hey, chocolate goes well with orange, right?

First, combine powdered sugar with  cocoa powder then set aside.

In your mixer, beat the egg whites until soft peaks form, then gradually add the sugar mix.  Continue beating until stiff peaks form.

Now you pipe the batter onto cookie sheets.  You can use a fancy pastry bag with tips, or if you're like me and constantly losing tips and couplers, you can just put the batter in a freezer bag, snip off the tip and start piping.  I piped little swirly peak shapes.

I'd like at this point to warn any fellow will taste the batter to make sure that it's not too sweet or bitter from cocoa.  It will taste like the most creamy, fluffy chocolate ice cream that you have ever tried.  You may consider grabbing a spoon.  Don't or you won't have cookies.  Take it from one who knows.

Bake in a 185 degree oven for 3 hours or until cookies dry.

Cocoa Meringues

5 egg whites
2 1/4 cups powdered sugar
1/2 cup cocoa powder

Mix sugar and cocoa.  Set aside.

Beat egg whites in mixer with wire whisk attachment until soft peaks form.  Gradually add sugar mixture and continue to beat until stiff peaks form.  Pipe onto cookie sheets and bake at 185 degrees for 3 hours or until dry.

Makes 44 cookies.  Each cookie is .3 g fat (yes point 3) and 31 calories.


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