Friday, December 7, 2007

Chocolate Meringue Cookies

I've been reading a lot of meringue recipes lately. They first caught my attention at Cookie Madness, and now I can't get away from them! They're quick and light, sweet but not overwhelming! I decided to give it a go.

3 egg whites
1/2tsp lemon juice
1/2tsp vanilla extract*
2/3c white sugar
1 1/2Tbsp unsweetened cocoa powder

Preheat oven to 300F. Combine egg whites, lemon juice and vanilla*. Beat whites until they form soft peaks. Add sugar slowly, and beat until stiff peaks form. (If no peaks form, that's OK too. They'll still be yummy!) Fold in Cocoa. Drop mixture by spoonfuls onto parchment paper lined cookie sheet. Bake for 25-30 min.

If you want, you can add white chocolate chips with the cocoa.

*Vanilla is best when it's the real deal. Here's how:

Split 3 vanilla beans lengthwise with a sharp knife/scissors.
Place in jar with 1 cup vodka, brandy, or rum. Be sure beans are completely covered with vodka. Seal tightly. Let stand in a cool, dark place for 4 to 6 months. Shake jar occasionally during the standing time. Can be used after a 4 weeks, but improves with age.
I found the details for this process on different sites, but the main info is from Vanilla Enchantment.

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