“a variation of meringue cookies”
READY IN:
3hrs 10mins
SERVES:
8-10
UNITS:
US

Ingredients Nutrition

  • 7 ounces egg whites
  • 16 ounces confectioners' sugar
  • 1 cup cocoa
  • 12 cup nuts (I usually use sliced almonds or walnuts) (optional)

Directions

  1. beat egg whites until stiff peaks form in a glass or aluminum bowl.
  2. fold in sugar and cocoa, mixing well.
  3. fold in nuts (if using them).
  4. using a spoon and a spatula place ~2 T lumps of the batter on an un-greased baking sheet. This is key--there must be no fat that touches the batter or else the meringues will collapse.
  5. bake at 200F for several hours (welcome suggestions on temp and time). I usually bake them for 2+ hours and then let them sit in the oven for several more hours until the insides are not gooey.

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