I wasn't planning to bake at all today until I decided to pick up my Martha Stewart's Cookies book. Last year for our Wedding Anniversary, my Husband got me that book last year along with Martha Stewart's Cupcakes book, and my Red Kitchen Aid Artisan Mixer. I have made a few recipes from the Cupcakes book, but nothing from the Cookies book. I rarely make cookies at all, and even rarer is it that I make a cookie that isn't cut out into some cute shape and decorated with icing. So, I am flipping though the book and find a recipe that looks easy, I have all the ingredients for, and I just could not resist making it!
I only took a couple pictures during the process, one of which was when the mixer run for 10 minutes.
Recipe From Martha Stewart's Cookies Book
4 egg whites
1 cup of sugar
pinch of cream of tartar
1/2 tsp vanilla extract
1/4 cup unsweetened cocoa
In heat safe mixer bowl add egg whites, sugar, and cream of tartar and heat over a pan of simmering water, whisking constantly until sugar is dissolved, about 3-1/2 minutes, and until mixture is warm to the touch. Remove mixer bowl from pan and return to mixer. Mix, starting on low speed and gradually increasing to high speed until stiff, glossy peaks form, about 10 minutes. Stir in vanilla. Sift cocoa over meringue and fold in leaving slight streaks of cocoa.
Preheat oven to 175 degrees. Pipe onto parchment covered baking sheet. I used tip 8FT by Bakers Craft. I made some larger meringues with swirls and some smaller ones where I just squeezed, touched down and lifted up. These need to sit in the 175 degree oven for 2 hours, until easy to lift off parchment, longer depending on how big you make them.
Yield: 4-1/2 Dozen quarter sized meringues....I made mine MUCH bigger!
|This picture is of the Chocolate Meringues before they went into the oven|
The great thing about these Chocolate Meringue Cookies is they are made with ingredients that most people already have in their kitchens, it comes together with very little work and the clean up is easy too! Waiting 2 hours is the hard part! Oh, but the chocolaty aroma that fills the air while you wait is worth it! Once out of the oven, they can be eaten immediately or stored for up to 2 days in an airtight container....they will be eaten way before then!
This can be eaten by the handfuls...
CRUNCH and YUM!
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