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Add a photoRaciónes: 12
Ingredientes
- 1/2 c. Sugar
- 1/4 c. Unsweetened cocoa pwdr
- 1 pch Salt
- 3 lrg Egg whites
- 1/8 tsp Cream of tartar
- 1 Tbsp. Powdered sugar
Direcciones
- If you want crisp cookies, serve these on the same day they're made; they soften even when stored in an airtight container.
- Preheat oven to 300F. Line 2 heavy large baking sheets with foil or possibly parchment paper. Sift 1/4 c. sugar, cocoa and salt into small bowl. Beat egg whites and cream of tartar in large bowl till soft peaks begin to create. Add in remaining 1/4 c. sugar, 1/2 Tbsp. at a time, and beat till medium-hard peaks form. Add in cocoa mix 1 Tbsp. at a time and beat till meringue is stiff and glossy.
- Drop meringue onto prepared baking sheets by rounded teaspoonfuls, spacing 1 inch apart. For chewy soft cookies, bake meringues 25 min. For drier, crisper cookies, bake meringues 40 min. Cook cookies on baking sheets.
- Sift powdered sugar over cookies.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 18g | |
| Recipe makes 12 servings | |
| Calories 46 | |
| Calories from Fat 2 | 4% |
| Total Fat 0.18g | 0% |
| Saturated Fat 0.0g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 27mg | 1% |
| Potassium 19mg | 1% |
| Total Carbs 10.08g | 3% |
| Dietary Fiber 0.3g | 1% |
| Sugars 9.04g | 6% |
| Protein 1.23g | 2% |
