Chocolate Meringues Recipe
Yield: 3 dozenRecipe by luhu.jp
Ingredients:
3: Egg whites,
3 cup: Confectioners sugar,
7 tbsp: Baking cocoa,
2 tbsp: Flour or matzo cake meal,
2 cup: Pecans, coarsley chopped
1 tsp: Vanilla,
Directions:
Preheat oven to 350 degrees. Grease heavy cookie pans, or line them
with parchment or waxed paper and grease paper well.
Beat egg whites until stiff but not dry. Add sugar, cocoa, flour,
pecans and vanilla to egg whites. Mix well. Dough will be sticky. (Do
not attempt to keep the whites inflated.)
Using about 1 to 1-1/2 tablespoons of batter per cookie, drop them 2
inches apart on cookie sheet. Bake about 15 minutes. Allow cookies to
rest on teh pan a few minutes, then transfer to a rack to cool. When
cool, store in an airtight container. Makes 2-1/2 to 3 dozen meringues.
NOTE: These meringues freeze well. The recipe doubles easily.
From The Artist in the Kitchen - A Cookbook by The Saint Louis Art Museum
received in the Sept cookbook swap from SALlie Kratz
Formatted for MM by Pegg Seevers 10/19/94
Source from luhu.jp
with parchment or waxed paper and grease paper well.
Beat egg whites until stiff but not dry. Add sugar, cocoa, flour,
pecans and vanilla to egg whites. Mix well. Dough will be sticky. (Do
not attempt to keep the whites inflated.)
Using about 1 to 1-1/2 tablespoons of batter per cookie, drop them 2
inches apart on cookie sheet. Bake about 15 minutes. Allow cookies to
rest on teh pan a few minutes, then transfer to a rack to cool. When
cool, store in an airtight container. Makes 2-1/2 to 3 dozen meringues.
NOTE: These meringues freeze well. The recipe doubles easily.
From The Artist in the Kitchen - A Cookbook by The Saint Louis Art Museum
received in the Sept cookbook swap from SALlie Kratz
Formatted for MM by Pegg Seevers 10/19/94
Source from luhu.jp