I love meringue cookies! I didn’t have almond extract so I used raspberry extract. yummy!
Coconut Almond Chocolate Meringues
4 large egg whites
1/4 teaspoon cream of tartar
1/4 teaspoon coconut extract or imitation coconut extract
1/4 teaspoon almond extract
1/4 teaspoon vanilla extract
1/8 teaspoon salt
1 cup sugar
1/4 cup unsweetened cocoa powder
Position racks in upper and lower thirds of oven; preheat to 250°F. Line 2 large baking sheets with parchment paper or nonstick baking mats. Beat egg whites, cream of tartar, coconut, almond and vanilla extracts and salt in a large bowl with an electric mixer on medium-high speed until combined. Gradually beat in sugar, 2 tablespoons at a time, beating until stiff, shiny peaks form, 6 to 8 minutes. Sift cocoa over the mixture and gently fold together with a rubber spatula until combined. Place spoonfuls of meringue on prepared baking sheets. Bake 50 minutes then turn oven off, leaving meringues inside for 1 ½ to 2 hours.
Yield: 42 meringue cookies. Per cookie= 16 Calories; trace Fat (2.7% calories from fat); trace Protein; 4g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 12mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Fat; 0 Other Carbohydrates.
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