Mint Chocolate Meringues - KOAM TV 7

Mint Chocolate Meringues

Ingredients

• 2 large egg whites, room temperature
• ¼ teaspoon cream of tartar
• ½ cup sugar
• 2 tablespoons unsweetened cocoa powder
• 1/8 teaspoon peppermint or mint extract

Directions

1. Preheat oven to 275F.
2. In a med size bowl beat egg whites on high speed of 20 seconds.
3. Add cream of tartar and continue to beat 1-2 minutes or until soft peaks form. (Tips of peaks will curl down when beaters are lifted)
4. Continue beating on high speed, gradually adding sugar in a slow, steady stream (do not add all the sugar at once).
5. Continue beating on high speed 3-4 minutes or until sugar is dissolved, mixture is glossy and stiff peaks form. (tips of peaks will remain upright when beaters are lifted)
6. Place cocoa powder in shaker; sprinkle over egg whites.
7. Gently fold cocoa powder into egg whites just until cocoa powder disappears.
8. Gently fold in peppermint extract.
9. Cover baking sheet with Parchment Paper.
10. Attach open star tip to decorator; fill with meringue mixture.
11. Pipe mixture into small rosettes, about 1 ½ inches in diameter, 1 inch apart.
12. Refill decorator as needed.
13. Bake 1 hour - Meringues should look dry and have small cracks on the surface.
14. Turn oven off and leave meringues in oven with door slightly ajar for 30-60 minutes or until meringues are thoroughly dry.

Yield 36 meringue cookies.

3 meringue – Kcal 35, 0 Fat, 8g carbohydrates.

Form Pampered Chef " It's good for you" cookbook