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Add a photoRaciónes: 12
Ingredientes
- 6 x Egg whites room temp
- 1/2 tsp Vanilla
- 1 pch Cream of tartar
- 1 c. Granulated sugar
- 1/8 tsp Cinnamon
- 4 Tbsp. Cocoa pwdr
- 1/4 c. Finely minced pecans Toasted and cooled
Direcciones
- Preheat the oven to 275 degrees. With an electric beater on low speed, whip the egg whites and vanilla till frothy. On a medium speed, add in the cream of tartar and whip till they turn white and begin to stiffen. Slowly add in the sugar, whipping constantly, till the whites are stiff and glossy.
- Sift the cocoa pwdr and cinnamon over the whites. Gently fold the cocoa and pecans into the egg whites. Drop heaping Tbsp. of the batter, several inches apart, on parchmentlined cookie sheets. Bake for 45 min. Turn the oven off and leave the cookies in the oven for 20 to 25 min with the door closed. Store the cooled meringues in an airtight container.
- Yield: about 72 meringues
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 23g | |
| Recipe makes 12 servings | |
| Calories 93 | |
| Calories from Fat 9 | 10% |
| Total Fat 1.06g | 1% |
| Saturated Fat 0.19g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 25mg | 1% |
| Potassium 51mg | 1% |
| Total Carbs 21.04g | 6% |
| Dietary Fiber 0.3g | 1% |
| Sugars 19.95g | 13% |
| Protein 0.44g | 1% |
