Cocoa-Almond Meringue Cookies

1. 1

   Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Add the extracts, cream of tartar and salt; beat on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form and sugar is dissolved.

2. 2

   Fold in 1/4 cup cocoa. Place mixture in a pastry or heavy-duty resealable plastic bag; cut a small hole in the corner of bag. Pipe meringue in 2-in. circles onto parchment paper-lined

3. 3

   . Bake at 250u00b0 for 50-60 minutes or until set and dry. Turn off oven; leave cookies in oven for 1-1/2 hours.

4. 4

   Dust cookies with remaining cocoa. Carefully remove from parchment paper. Store in an airtight container.

* Per serving · 4 servings · Values may vary.

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