Cocoa meringue cookies / egg whites cookies
Meringue cookies are easy to make crispy cookies and the best way to finish left over egg whites.
- 3 large egg whites
- 1/4 tsp cream of tartar
- 1/8 tsp salt
- 3/4 cup sugar
- 2 tbs unsweetened cocoa powder
- 1/8 tsp coffee flavor, i used mocha flavor from betty crocker
- mini chocolate chips (optional)
Preheat oven to 250 degrees F.In a large bowl beat egg whites, cream of tartar and salt until the egg whites just begin to form soft peaks. Gradually add sugar and cocoa powder, beating until well combined. Reduce the speed to low and add coffee flavor, beat until the meringue is glossy and stiff. Using the pastry bag with star tip , pipe the batter into kisses or use tip no 12 to make rounds. Place mini chocolate chip in the center and bake for about 45 to 55 minutes. Turn off the oven and let the cookies stand in the oven for 30 minutes.