Chocolate Meringue Cookies
Chocolate and cinnamon are quintessential ingredients in these splendid meringue cookies. Meringues are delicate yet stand up well if kept sealed in an air-tight container.
3 ounces semisweet chocolate, broken into chunks
4 large egg whites
1/2 teaspoon vanilla extract
1/4 teaspoon cream of tartar
1/8 teaspoon salt
1/8 teaspoon ground cinnamon
1/2 cup granulated sugar
- Preheat oven to 300°F (150°C). Butter 2 nonstick baking sheets or cover 2 baking sheets with buttered parchment.
- Grind chocolate in a food processor to a fine grind. Sift through a medium-mesh strainer so no pieces are large enough to block the tip of the pastry bag; set aside.
- Place egg whites into a deep bowl; add vanilla, cream of tartar and salt and beat until the egg whites form stiff peaks. Add
- Continue to beat on medium speed and gradually add the cinnamon, and sugar, a tablespoon at a time. Still beating, gradually add the ground chocolate.
- Spoon or pipe a teaspoonful of the meringue onto the prepared baking sheet and place in the preheated oven. Bake for 25 to 30 minutes, until the cookies are just beginning to brown around the edges and can easily be removed from the baking sheets.
- Remove from the heat and cool on racks. Keep in a covered, sealed container. Cookies will keep for at least a week if well sealed.
Makes 6 dozen cookies.