Ingredients:
6 egg whites, room temperature
1/4 teaspoon salt
1/4 teaspoon cream of tartar
1 1 /2 teaspoons pure vanilla extract1 teaspoon mint extract
1/4 cup unsweetened chocolate cocoa
1/2 cup granulated sugar
1/4 teaspoon salt
1/4 teaspoon cream of tartar
1 1 /2 teaspoons pure vanilla extract1 teaspoon mint extract
1/4 cup unsweetened chocolate cocoa
1/2 cup granulated sugar
Piping bag with star tip (optional)
Preparation:
Preheat oven to 250 degrees F. Line cookie sheets with parchment paper.
In a small bowl, combine the 1/4 cup cocoa and sugar together; set aside.
In a large bowl using electric mixer, beat egg whites until foamy/frothy. Add salt, cream of tartar, and vanilla and mint extract while beating. Add sugar slowly until peaks begin to form. Slowly add cocoa while peaks finish forming.
Drop batter by tablespoonfuls or Pipe in 2inch circle leaving 1 inch between each.
Bake 90 minutes. Remove from oven and let cool. Do not touch during cooling as cookie is soft. Store in a tightly covered (airtight) container.
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