** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. Beat egg whites with cream of tartar in large mixing bowl until foamy.
2. Add sugar, 1T at a time. Beat at hightest speed until stiff and glossy.
3. Do NOT underbeat. Remove 3/4 c. meringue to small mixing bowl; set aside.
4. Stir cocoa into meringue in large mixing bowl until thoroughly combined.
5. Drop cocoa flavored meringue by level measuring tablespoon, about 1 1/2 inches apart, onto aluminum foil lined baking sheets.
6. Make small indentation in center of each with top of teaspoon.
7. Spoon 1/2 teaspoon reserved plain meringue into each indentation.
8. Bake at 275 degrees for 25 minutes. Turn off oven; leave meringues in oven with door closed for 1 hour.
9. Remove from oven. Cool completely. Makes about 3 dozen cookies.
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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Egg, Cocoa Powder, Natural Sweeteners allergies.
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