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Recipes
Shopping list
Ingredients
- 3 large egg whites
- Parchment paper
- 1 teaspoon vanilla extract
- ⅛ teaspoon cream of tartar
- 2 tablespoons cocoa powder
- ¾ cup sugar
Steps
- Preheat oven to 200°F; set egg whites out to come to room temperature. Line baking sheet with parchment paper. Place egg whites, vanilla, and cream of tartar in large bowl and beat with electric mixer on HIGH until soft peaks form.
- Combine cocoa and sugar, then sprinkle 1 tablespoon at a time into egg mixture, continuing to blend until just combined. Beat 4–5 minutes until mixture is glossy and opaque and sugar has dissolved.
- Spoon mixture into large pastry bag with star tip (or zip-top bag). Pipe cookies onto baking sheet (about 2 tablespoons each), leaving 1 inch between cookies.
- Bake 50 minutes until cookies are 160°F, turn off oven, and leave cookies in oven 40 more minutes or until crisp and lightly toasted. Let stand to cool completely on baking sheet before serving. (Makes about 24 cookies.)
Amount per 1⁄24 recipe serving: Calories 30, Sodium 10mg, Total Carb 7g, Total Sugar 6g, (Incl. 6g Added Sugars), Protein 1g