Prep Time: 10 minutes
Cook Time: 1 hour
Ingredients:
- 2 tbsp cocoa powder
- 1/2 cup baker’s (ultrafine) sugar
- 2 large egg whites
- 1/4 tsp cream of tartar
- Pinch of salt
- 1/2 tsp peppermint extract
Preparation:
Preheat oven to 250 degrees. Line two baking sheets with parchment paper or use silicone mats. In a small bowl, sift together the cocoa powder and sugar. In a large bowl, beat egg whites, cream of tartar and salt with an electric mixer until soft peaks form. Add the cocoa mixture one tablespoon at a time, mixing between additions. Add peppermint extract and mix well. Drop by rounded tablespoonful on to baking sheets. Place in the oven for 1 hour. Turn off oven and leave door slightly open. Leave meringues for at least 2 hours or overnight. Store in an airtight container.Yield: Approx 30 meringue cookies.
Per cookie: Calories 15, Calories from Fat 0g, Cholesterol, 0mg, Sodium 1mg, Carbohydrates 3.5g, Fiber 0.1g, Protein 0.3g
