"The belly rules the mind."--Spanish Proverb

Mocha Meringue Cookies Recipe

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This recipe for Mocha Meringue Cookies, by , is from Helen and Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Pat Hyland
Added: Sunday, February 15, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 tsp. vanilla
1 tsp. instant coffee granules
3 egg whites, at room temperature
1/4 tsp. cream of tartar
3/4 c. sugar
3 T. unsweetened cocoa powder
1/2 c. mini chocolate chips

Directions:
Directions:
Heat oven to 250. Line 2 large baking sheets with nonstick foil. Stir together vanilla & instant coffee in small bowl, Set aside.
Beat egg whites & cream of tartar in large bowl on medium speed until frothy. Increase
speed to medium-high; add sugar, 1 T. at a time, and beat until stiff, glossy peaks form & whites have tripled in volume, about 5 min.
Sift cocoa powder over beaten egg-white mixture. Carefully fold in cocoa powder until evenly distributed. Fold in vanilla-coffee mixture & mini chocolate chips. Transfer egg-white mixture to a large resealable plastic bag. Snip off a large corner & pipe meringue by heaping tablespoons onto prepared baking sheets. Bake at 250 for 1 hr., leaving oven door closed the entire time.
Turn off oven; tilt oven door open. Let meringues stand in oven for 30 min.
Remove meringues from oven. With thin metal spatula, carefully lift cookies off baking sheets.
Store in air-tight container.

Number Of Servings:
Number Of Servings:
4 dozen cookies
Personal Notes:
Personal Notes:
Only 18 calories per cookie

 

 

 

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