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COCOA-ALMOND MERINGUE COOKIES (Lucille McCracken) Recipe

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This recipe for COCOA-ALMOND MERINGUE COOKIES (Lucille McCracken) is from BINGHAM & WORTHINGTON, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 egg whites
¼ t cream of tartar
½ t coconut extract
¼ t almond extract
¼ t vanilla
¼ t salt
1 C sugar
¼ C plus 1 T baking cocoa, divided
Directions:
Directions:
Preheat oven to 250. Beat egg whites, cream of tartar, extracts & salt in small mixing bowl until soft peaks form. Gradually beat in sugar, one tablespoon at a time on high until stiff peaks form (about 6 minutes). Sift ¼ C cocoa over the egg whites; fold in. Place mixture in pastry bag. (If using a heavy-duty zip lock bag, cut small hole in corner). Line baking sheet w/parchment paper and pipe meringue in 2-inch circles. Bake 50-60 min or until set and dry. Turn off oven leaving cookies in oven for 1 ½ hrs. Dust w/remaining cocoa when cool. Carefully remove from parchment paper & store in airtight container. Makes 3 dozen. One cookie = 26 calories.

 

 

 

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