Meringue can be colored with extract or cocoa powder to make confections like these chocolate-meringue cookies.

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Recipe Summary

Yield:
Makes 30 cookies
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 175 degrees. Line a baking sheet with parchment paper.

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  • 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.

Reviews (3)

44 Ratings
  • 5 star values: 8
  • 4 star values: 5
  • 3 star values: 12
  • 2 star values: 11
  • 1 star values: 8
Rating: Unrated
12/20/2010
What size did you make them? I couldn't get them to cook all the way through. I made them a little smaller than the base of a drinking glass. Quarter size, golf ball size? Also, I kept opening the oven, does anyone have any tips?
Rating: Unrated
09/03/2009
really just super.
Rating: Unrated
12/21/2008
My 16 year old daughter just made these and they are terrific. These cookies gave me the opportunity to teach her new tecniques (such as folding and whipping to stiff peaks) and she did great! Thank you Martha!
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