Chocolate Meringue Cookies
- Yield: Makes 30 cookies
Source: Martha Stewart Living, December/January 1996/1997
- 1/4 cup cocoa powder, plus more for dusting
- Swiss Meringue
Preheat oven to 175 degrees. Line a baking sheet with parchment paper.
Sift 1/4 cup of cocoa over the meringue, and fold so that streaks of cocoa remain.
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.