Friday, April 13, 2012

chocolate meringue cookies

When you want something sweet and you don't want to use a lot of ingredients, these little babies are the perfect solution! I had everything already in my kitchen and it only took minutes to mix it all together. After baking, they do need to cool in the oven for about two hours, so you'll need to remind your children (and possibly yourself) to be patient. It will be worth the wait.

You need:
4 large egg whites
1/4 tsp. cream of tartar
1/2 tsp. vanilla extract
1 cup granulated sugar
1/4 cup cocoa powder

Preheat oven to 300 degrees. Line two baking sheets with parchment paper.

Mix egg whites, cream of tartar and vanilla in a stand mixer (with the whisk attachment) until soft peaks are formed. Slowly add sugar and continue mixing until a glossy meringue forms (about 4 minutes of mixing). Fold in cocoa powder with rubber spatula. Drop spoonfuls of sticky meringue mixture onto lined baking sheets and bake for 30 minutes. Turn oven off after 30 minutes and let cookies cool in the oven for two hours. Eat.

Store in an airtight container at room temperature. Gluten free and delish!!! *side note: If you like things to look pretty and perfect, you can place the uncooked meringue mixture into a pastry bag and pipe perfect little shapes onto your baking pans before baking. I don't really care about perfect things.