Serves: 5
1. Heat oven to 275°. Line cookie sheet with aluminum foil or cooking parchment paper.
2. Beat egg whites and cream of tartar in medium bowl with electric mixer on medium speed until foamy. Beat in sugar, 1 tablespoon at a time continue beating until stiff and glossy. Do not underbeat. Fold in cocoa. (Batter will not be mixed completely there will be some streaks of cocoa.)
3. Place meringue in decorating bag fitted with large star tip (#4). Pipe 1 1/4-inch stars onto cookie sheet. Sprinkle lightly with walnuts brush excess nuts from cookie sheet.
4. Bake 25 to 30 minutes or until outside is crisp and dry (meringues will be soft inside). Cool 5 minutes remove from cookie sheet to wire rack. Store in airtight container.
NUTRITION FACTS: 1 Cookie: Calories 10 (Calories from Fat 0) Fat 0g (Saturated 0g) Cholesterol 0mg Sodium 5mg Carbohydrate 3g (Dietary Fiber 0g) Protein 0g % DAILY VALUE: Vitamin A 0% Vitamin C 0% Calcium 0% Iron 0% DIET EXCHANGES: None
From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Chocolaty Meringue recipe is from the Betty Crocker's Cookbook, 9th Edition Cookbook. Download this Cookbook today.
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