Cocoa Meringue Kisses

Posted on December 17, 2008
Filed Under Cocktails, Macaroons, Uncategorized, holidays |

Ingredients

¾ cup confectioners’ sugar
1?3 cup unsweetened (natural)
cocoa powder
4 large egg whites, at room
temperature
¼ teaspoon cream of tartar
½ cup granulated sugar
½ teaspoon pure vanilla extract

Procedures

PREHEAT the oven to 300°F. Line 1 or 2 cookie sheets with parchment
paper. If using 2 sheets, make sure to have one oven rack at the bottom
of the top third of the oven and one at the top of the lower third, so they’re separated by at least 4 inches (see page 3).

SIFT the confectioners’ sugar and cocoa through a sieve set over a medium bowl.

USING an electric mixer at medium speed, beat the egg whites and cream of tartar in a large, clean bowl until the whites hold soft peaks. Increase the speed to high and gradually beat in the granulated sugar one tablespoon at a time, until the whites are thick, stiff, and glossy. Beat in the vanilla. Using a rubber spatula, gently fold in the cocoa mixture, making sure it’s completely absorbed, but don’t get stir-happy or else the whites will deflate too much.

DROP the meringue by slightly rounded tablespoonfuls onto the prepared
sheet(s), using a finger of your free hand to push the batter off the spoon. The meringues should be about 1½ inches in diameter and at least 1½ inches high with charming pointy, craggy tops; place them about 2 inches apart on the prepared sheet(s).

BAKE the meringues for 25 minutes or until the outside feels dry but the inside is still soft. (Overbaking will produce meringues that are dry and crisp throughout.) There’s no need to rotate the sheets. Carefully slide the parchment off the cookie sheet and onto a rack. When the cookies have cooled, gently peel them off the parchment.

STORE in an airtight container in a cool, dry place (but not in the refrigerator) for up to 3 days, but these are best the day they’re made.

Comments

Leave a Reply