Cocoa-Almond Meringue Cookies
Cocoa-Almond Meringue Cookies is a gluten free, dairy free, fodmap friendly, and vegetarian dessert. This recipe serves 36. One serving contains 25 calories, 0g of protein, and 0g of fat. From preparation to the plate, this recipe takes about 1 hour and 10 minutes. A mixture of almond extract, salt, cream of tartar, and a handful of other ingredients are all it takes to make this recipe so tasty.
Instructions
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.
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 baking sheets.
Bake at 250° for 50-60 minutes or until set and dry. Turn off oven; leave cookies in oven for 1-1/2 hours.
Dust cookies with remaining cocoa. Carefully remove from parchment paper. Store in an airtight container.