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---------- Recipe via Meal-Master (tm) v8.05
Title: Cinnamon Chocolate Meringues
Categories: Cookies
Yield: 72 servings
6 Egg whites; room temp
1/2 ts Vanilla
1 pn Cream of tartar
1 c Granulated sugar
1/8 ts Cinnamon
4 tb Cocoa powder
1/4 c Finely chopped pecans
Toasted and cooled
Recipe by: TWO HOT TAMALES
Preheat the oven to 275 degrees. With an electric beater on low speed,
whip the egg whites and vanilla until frothy. On a medium speed, add the
cream of tartar and whip until they turn white and begin to stiffen. Slowly
add the sugar, whipping constantly, until the whites are stiff and glossy.
Sift the cocoa powder and cinnamon over the whites. Gently fold the
cocoa and pecans into the egg whites. Drop heaping tablespoons of the
batter, several inches apart, on parchmentlined cookie sheets. Bake for 45
minutes. Turn the oven off and leave the cookies in the oven for 20 to 25
minutes with the door closed. Store the cooled meringues in an airtight
container. Yield: about 72 meringues
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