chocolate meringue cookies

How To Make chocolate meringue cookies

• 1

  Line cookie sheet with foil. NO grease... In a medium bowl beat egg whites and cream of tartar with an electric mixer at medium speed until mixture thickens. Increase speed to high, while adding sugar slowly. Beat until mixture forms stiff peaks and turns glossy. Gently fold in cocoa mixture and chopped chocolate with a rubber spatula. Fold ingredients into egg whites until mixture is uniformly brown with no streaks. Fill a pastry bag fitted with a large star tip with the meringue. Pipe meringue in decorative shapes onto foil-lined baking sheets. Preheat oven to 200 degrees. Allow meringues to dry at room temperature for about 45 minutes or until not sticky. (Don't try making these on humid or rainy days.) Bake for 1 hour. When cool, remove from foil with a metal spatula.
• 2

  Finely chop baking chocolate squares in a blender and set aside.
• 3

  In a small bowl combine confectioners' sugar and cocoa with a wire whisk.
• 4

  In a medium bowl beat egg whites and cream of tartar with an electric mixer at medium speed until mixture thickens. Increase speed to high, while adding sugar slowly. Beat until mixture forms stiff peaks and turns glossy. Gently fold in cocoa mixture and chopped chocolate with a rubber spatula. Fold ingredients into egg whites until mixture is uniformly brown with no streaks.
• 5

  Fill a pastry bag fitted with a large star tip with the meringue. Pipe meringue in decorative shapes onto foil-lined baking sheets.
• 6

  Preheat oven to 200 degrees. Allow meringues to dry at room temperature for about 45 minutes or until not sticky. (Don't try making these on humid or rainy days.) Bake for 1 hour. When cool, remove from foil with a metal spatula.
• Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
• Printable Recipe Card