Chocolate Meringues

1. 1

   Preheat oven to 175F.

2. 2

   Sift cocoa powder over meringue, and fold so that streaks of cocoa remain.

3. 3

   Transfer to a pastry bag fitted with a 1/2-inch star tip (such as Ateco #825).

4. 4

   Pipe 1 1/4-inch cookies onto baking sheets lined with parchment paper, spacing about 1 inch apart.

5. 5

   Bake cookies until they can be lifted off parchment easily, about 2 hours.

6. 6

   Cookies can be stored in a single layer in airtight containers at room temperature up to 2 days.

7. 7

   Put egg whites, sugar, and cream of tartar in the heatproof bowl of an electric mixer set over a pan of simmering water.

8. 8

   Cook, whisking constantly, until sugar has dissolved and mixture is warm to the touch, 3 to 3 1/2 minutes.

9. 9

   Transfer bowl to electric mixer fitted with the whisk attachment; beat, starting on low speed and gradually increasing to high, until stiff, glossy peaks form, about 10 minutes.

10. 10

    Add vanilla; mix until combined.

11. 11

    Use immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.