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Chocolate Meringue Cookies

  • Yield: Makes 30 cookies

Source: Martha Stewart Living, December/January 1996/1997

Ingredients

Directions

  1. Preheat oven to 175 degrees. Line a baking sheet with parchment paper.

  2. Sift 1/4 cup of cocoa over the meringue, and fold so that streaks of cocoa remain.

  3. Fill a pastry bag fitted with a tip of your choice (we used an Ateco #5 star tip); pipe out cookies in small coils or desired shapes onto baking sheet. Sift remaining cocoa over cookies; bake until cookies lift off parchment easily, about 2 hours.

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