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Ingredients
- 3 egg whites, at room temperature
- 1/4 teaspoon cream of tartar
- 3/4 cup granulated, superfine sugar
- 1 teaspoon vanilla
- 4 tablespoons unsweetened Dutch process cocoa, sifted
Method
- Preheat oven to 200 degrees F. In a large bowl with an electric mixer beat the egg whites until frothy.
- Add the cream of tartar and granulated sugar 1 tablespoon at a time.
- Beat until the egg whites are stiff and shiny and the sugar granules cannot be felt in the whites.
- Beat in the vanilla, reduce speed to low and add cocoa until combined.
- With a spatula put the egg white mixture into a pastry bag fitted with a large star tip.
- Pipe 2-inch meringue "kisses" on a parchment paper lined baking sheet, at least 2 inches apart.
- Bake in the middle of oven for 2 hours.
- Turn off oven and leave the meringues in it for at least 2 more hours or until meringues are completely dry.
