Cocoa Pecan Meringues
Glossy meringues whipped airy with cocoa and finely ground pecans. Crisp outside, tender inside, and lovely with afternoon coffee.
π¨βπ³ Instructions
Preheat oven to 200Β°.
Beat egg whites, vanilla, cream of tartar and salt at high speed until soft peaks form.
Beat in sugar, a few tablespoons at a time, until meringue is stiff and shiny.
Sift cocoa on top of meringue and carefully fold into mixture.
Fold in ground pecans.
Drop by heaping teaspoonfuls onto ungreased baking sheets.
Place a pecan half on top of each meringue.
Bake 1 1/2 hours or until firm and dry.
Remove from sheets and cool on wire racks.
Yield
Approximately 3 dozen cookies.
π· Perfect Pairings
Complete your meal with these
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