Shown with Cherry Syrup and whipped cream
Dark Chocolate Meringue Clouds
3 Large Egg Whites1/2 tsp. Cream of Tartar2/3 Cup Sugar2 1/2 Tbs. Dark Baking Cocoa
Pre-Heat oven to 275 degrees. Use parchment paper, aluminum foil, orsilicone baking sheet to line cookie sheet.
Beat egg whites and cream of tartar in large bowl with an electric mixer onmedium speed until egg whites are foamy. Gradually add sugar 1 Tbs. at atime to egg white mixture. Continue beating until mixture becomes glossyand stiff peaks form (this may take a few minutes). Take care not tounderbeat. Fold your cocoa into egg white mixture.
Dollop your meringue mixture onto cookie sheets about 1 1/2” in diameter.(You can add your mixture to a decorating bag to pipe your cookies onto thecookie sheet).
Bake 25-30 minutes. Meringues should be crisp and dry. Allow to cool 5minutes in warm oven. Remove from oven and cool an additional 5 minutes.When storing place in an airtight container (especially if you live in a humidarea...the meringues will absorb humidity). These cookies are delicious as is, but if you want to dress it up for a specialoccasion try adding berries, whipped cream, melted chocolate (drizzled), or