HELLO! I am not a huge Chocolate fan, but these are FAB-U-LOUS! These are mini meringues and they are perfect to just pop in your mouth. They take 2 hours to cook but well worth the wait.
1 cup sugar
pinch of cream of tartar (I did 1/2 tsp)
1/2 tsp pure vanilla
1/4 cup cocoa
Preheat oven to 175 degrees.
Put egg whites, sugar and cream of tartar in a heat proof bowl and set over simmering water. Cook, whisking constantly, until sugar has dissolved and mixture is warm to the touch, 3 to 3.5 minutes. Take egg mixture off the heat and transfer to another bowl, beat, starting on low speed and gradually increasing to high, until stiff, glossy peaks form, between 8-10 minutes. Add vanilla; mix until combined.
Sift cocoa over meringe, and fold so that streaks of cocoa remain.
Transfer to piping bag. Pipe 1 1/4 inch cookies onto baking sheets lined in parchment paper, spacing 1-inch apart.
Bake cookies until they can be lifted off parchement easily, about 2 hours. ( mine were done after 1 1/2 hrs). Cookies can be stored in a single layer in airtight containers at room temp. up to 2 days.
I've never tasted meringues.
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