October 26, 2014

Spice Cocoa Meringue Cookies

On the Menu Today~
Spice Cocoa Meringue Cookies

Light, Airy,
Spicy, Chocolaty


Spice Cocoa Meringue Cookies

  • 1/2 cup powdered sugar
  • 1 1/2 tablespoons unsweetened cocoa powder
  • 1/2 teaspoon pumpkin pie spice
  • 1/4 teaspoon ground cinnamon
  • pinch of chili powder
  • 3 egg whites, at room temperature (30 minutes)
  • 1/4 teaspoon cream of tartar
  • 5 1/2 tablespoons sugar
Cooking Directions
  1. Preheat oven to 200 F Line 2 heavy large baking sheets with foil.
  2. Sift first 5 ingredients into a medium bowl.
  3. In a large bowl, combine the egg whites and cream of tartar; using an electric mixer, beat until soft peaks form, add 2 tablespoons sugar and beat whites until firm and glossy. Beat in remaining sugar, 1 tablespoon at a time, beating well after each addition. Continue beating until whites are very thick and stiff peaks form, about 3 minutes. Fold in the cocoa/spice mixture in 2 additions.
  4. Working in batches, transfer meringue to a pastry bag fitted with a large star tip, squeeze 1 inch wide by 1 inch tall stars onto baking sheets. Bake for about 2 hours, until dry and crisp but not brown, reversing baking sheets halfway through cooking.
  5. Remove baking sheets from oven, transfer foil with meringues to wire racks. Cool. Peel foil from meringues, cool. Layer meringues between sheets of waved paper in an airtight container.
  6. Store at room temperature.
Cookies, MeringueDessert, Spice, Eggs

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