It's been raining like crazy here on island for almost a week now, so when the sun began popping out from behind the clouds, I decided it was a good time to make these meringue cookies.
I heard somewhere that humidity isn't good when you are trying to whip up fluffy egg whites. Don't know if it's true or not, but thought I'd be cautious anyway.
I didn't want to take the chance of mine not turning out, since it was my first time making meringue cookies.
I didn't need another negative this week, considering we had to remove texting from my tween daughter's cell phone.
Yeah, she pretty much wracked up over 1700 in-coming and out-going texts on her "emergency only" cell phone.
You're probably asking yourself... "Why don't you have an unlimited texting plan?"...
Honestly, the hubs and I don't text all that much and we really don't feel our tween should be texting all the time either.
So, after I took a picture of my husband with a scolding look on her cell phone and then he changed the banner to "BUSTED TEXTING," we saved it as her main wall paper. She is soon to be blocked from all texting.
...... My husband and I like to get creative when we discipline our children.
Anyway... luckily the Verizon guy switched us to unlimited texting until the end of the billing cycle so
I've talked about how therapeutic I find baking. So, I thought I'd try my hand at these cookies to relieve the stress of an almost $500.00 cell phone bill.
It worked... and they really were not difficult to make. I won't lie though, it can get a little messy spooning the meringue into a pastry bag. That was really the only hard part.
Had any stresses this week? Go ahead... vent. I'm listening.
Chocolate Meringue Cookies
- 3 Egg Whites
- 1/4 Teaspoon Cream Of Tartar
- 1/2 Teaspoon Pure Vanilla Extract
- 3/4 Cups Granulated Sugar
- 1-1/2 Tablespoons Cocoa Powder
Preheat the oven to 300 degrees (F).
Line 2 or 3 cookie sheets with parchment paper.
In a large bowl, beat the egg whites, cream of tartar, and vanilla on medium/low speed until frothy. Up the speed on your mixture to medium/high and beat until peaks just begin to form. Slowly add in the sugar. Continue beating until the egg white mixture becomes glossy and starts looking like marshmallow fluff. Gently fold in the cocoa powder until combined.
Fit a large pastry bag with a l M swirl tip and fill with the chocolate meringue mixture. Pipe 1 inch swirls about an inch apart from each other, on the lined cookie sheets. Bake for 45-50 minutes. Remove and cool completely. Store covered at room temperature. Makes about 3-1/2 dozen meringue cookies.