Chocolate Meringue Stars
photo by yamakarasu
- Ready In:
- 3 egg whites
- 3⁄4 teaspoon vanilla extract
- 3⁄4 cup sugar
- 1⁄4 cup baking cocoa
- 3 ounces semisweet chocolate
- 1 tablespoon shortening
- In a mixing bowl, beat egg whites and vanilla until soft peaks form.
- Gradually add sugar, about 2 Tablespoons at a time, beating until stiff peaks form.
- Gently fold in cocoa.
- Place in a pastry bag with a large open star tip.
- Line baking sheets with foil and coat the foil with nonstick cooking spray.
- Pipe stars, about 1 1/4 in.
- diameter, onto foil, or drop by rounded teaspoons.
- Bake at 300 for 30-35 minutes or util lightly browned.
- Remove from foil; cool on wire racks.
- In a microwave or double boiler, melt chocolate and shortening; stir until smooth.
- Dip the cookies halfway into glaze; place on waxed paper to harden.
Questions & Replies
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These are such delicate and attractive cookies it's hard to believe that I made them. I'm really scared of pastry bags, so kept putting off making them, but in the end, they were very very easy. Rather than glaze them, I melted the chocolate and made sandwiches. My chocoholic husband is in heaven. Thank you very much for the recipe.
Wonderful cookies!!! I used maple sugar in place of regular sugar, and they were to die for! I doubled the recipe, then made half with no coco powder (so they were maple flavored) and half with coco powder. Both were excellent! I had to go somewhere and still had one pan left to cook, so I put the pan in and turned off the oven like the other forgotten cookie recipes, and they were done perfectly in the morning. Definitely make a double batch because these cookies go fast! I didn't do the glaze on top either. I used a ziptop baggie with one of the corners cut out in place of a pastry bag.
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