Cocoa Meringue Recipes

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GRANDMA'S COCOA MERINGUE PIE



Grandma's Cocoa Meringue Pie image

This is a chocolate custard pie recipe my grandmother taught me many years ago. It's always a big hit at church functions, charity bake sales, or family get-togethers.

Provided by Troy Yarbrough

Categories     Desserts     Pies     Custard and Cream Pie Recipes     Meringue Pie Recipes

Time 1h

Yield 8

Number Of Ingredients 11

½ cup all-purpose flour
⅓ cup unsweetened cocoa powder
1 cup white sugar
½ teaspoon salt
2 cups milk
4 egg yolks
1 teaspoon vanilla extract
1 (9 inch) pie shell, baked
4 egg whites
¼ cup white sugar
¼ teaspoon vanilla extract

Steps:

  • Preheat oven to 425 degrees F (220 degrees C.)
  • In a large saucepan or double boiler combine flour, cocoa powder, 1 cup of sugar, and salt. Mix well, then stir in milk and egg yolks. Whisk until all ingredients are thoroughly combined. Cook over medium heat, stirring constantly, until mixture is thickened. Remove from heat and stir in vanilla extract. Pour mixture into baked pie shell.
  • In a large glass or metal mixing bowl, beat egg whites until foamy. Gradually add 1/4 cup sugar and vanilla, continuing to beat until stiff peaks form. Spread meringue over pie, covering completely.
  • Bake in the preheated oven for 8 to 10 minutes, or until top is lightly browned. Remove and allow to cool before serving.

Nutrition Facts : Calories 342.9 calories, Carbohydrate 53.2 g, Cholesterol 107.3 mg, Fat 11.8 g, Fiber 1.8 g, Protein 8.1 g, SaturatedFat 3.8 g, Sodium 325 mg, Sugar 34.4 g

COCOA MERINGUES



Cocoa Meringues image

I found this recipe in Family Circle magazine and made them for Christmas. They where fun to make. No peeking! If you open the oven while baking the will collapse. My first batch, I peeked.

Provided by VickiAk

Categories     Dessert

Time 1h50m

Yield 36 3 1/2 inch cookies, 36 serving(s)

Number Of Ingredients 6

2/3 cup sugar
3 tablespoons cocoa powder
1/4 teaspoon cinnamon
4 egg whites, at room temperature
1/4 teaspoon cream of tartar
2 chopped semi-sweet chocolate baking squares (1 oz. each)

Steps:

  • Heat oven to 250. Line two large baking sheets with nonstick foil.
  • In a small bowl, whisk together the sugar, cocoa powder and ground cinnamon. Place egg whites into the mixing bowl, add the cream tartar.
  • Begin beating egg whites on low speed. Increase the speed to medium and add sugar mixture, one tablespoon at a time, until medium-stiff peaks form.
  • Transfer mixture to a large pastry bag fitted with a large star tip. Pipe onto prepared baking sheets. Bake at 250 for 1hour, 15 minutes- do not open oven door. Turn off oven: let meringues sit in oven at least 1/2 hour, then remove baking sheets from oven. Carefully remove to cooling racks. cool completely.
  • Place semisweet chocolate in a small microwave-safe bowl. Microwave 1 minute, then stir until smooth. Transfer to a small plastic bag. snipe off a corner. Transfer meringues to a sheet of waxed paper. Drizzle with melted chocolate. Let dry completely. Enjoy!

Nutrition Facts : Calories 24.9, Fat 0.5, SaturatedFat 0.3, Sodium 6.4, Carbohydrate 5, Fiber 0.2, Sugar 4.6, Protein 0.6

DEATH BY CHOCOLATE: COCOA MERINGUE



Death By Chocolate: Cocoa Meringue image

Provided by Food Network

Categories     dessert

Number Of Ingredients 6

4 egg whites
1/8 teaspoon cream of tartar
1/2 teaspoon salt
1 1/4 cups sugar
2 tablespoons unsweetened cocoa, sifted
1 tablespoon cornstarch

Steps:

  • Preheat oven to 225 degrees F.
  • Using a 9-inch cake circle as a guide, with a pencil trace a circle on a sheet parchment paper cut to fit a baking sheet. Turn the paper over and with trace mark down, place on a baking sheet.
  • Place 4 egg whites, 1/8 teaspoon cream of tartar, and 1/8 teaspoon salt in the bowl of an electric mixer fitted with a balloon whip. Whisk on high speed until soft peeks form, about 45 to 50 seconds. Gradually add 1 cup sugar while continuing to whisk on high speed. Whisk until stiff about 1 1/2 minutes. Remove the bowl from the mixer and use a rubber spatula to fold in and thoroughly combine the remaining 1/4 cup sugar, 2 tablespoons cocoa, and 1 tablespoon cornstarch. Fill a pastry bag (with no tip) with cocoa meringue. Fill the traced circle with meringue: start in the center and pipe a 3/4-inch wide spiral towards the outside of the circle. Place the meringue in the preheated oven and bake for 15 minutes. Reduce heat to 200 degrees F. and bake for 2 hours and 45 minutes. Remove from the oven and allow the cocoa meringue to cool on baking sheet for 45 minutes before handling. Adjust the oven temperature to 325 degrees F.

CHOCOLATE MERINGUES



Chocolate Meringues image

Provided by Food Network Kitchen

Categories     dessert

Time 4h

Yield approximately 50 meringues

Number Of Ingredients 5

3 egg whites, at room temperature
1/4 teaspoon cream of tartar
3/4 cup granulated, superfine sugar
1 teaspoon vanilla
4 tablespoons unsweetened Dutch process cocoa, sifted

Steps:

  • Preheat oven to 200 degrees F. In a large bowl with an electric mixer beat the egg whites until frothy. Add the cream of tartar and granulated sugar 1 tablespoon at a time. Beat until the egg whites are stiff and shiny and the sugar granules cannot be felt in the whites. Beat in the vanilla, reduce speed to low and add cocoa until combined. With a spatula put the egg white mixture into a pastry bag fitted with a large star tip. Pipe 2-inch meringue "kisses" on a parchment paper lined baking sheet, at least 2 inches apart. Bake in the middle of oven for 2 hours. Turn off oven and leave the meringues in it for at least 2 more hours or until meringues are completely dry.

CHOCOLATE-MERINGUE COOKIES



Chocolate-Meringue Cookies image

Meringue can be colored with extract or cocoa powder to make confections like these chocolate-meringue cookies.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes 30 cookies

Number Of Ingredients 2

1/4 cup cocoa powder, plus more for dusting
Swiss Meringue

Steps:

  • Preheat oven to 175 degrees. Line a baking sheet with parchment paper.
  • Sift 1/4 cup of cocoa over the meringue, and fold so that streaks of cocoa remain.
  • Fill a pastry bag fitted with a tip of your choice (we used an Ateco #5 star tip); pipe out cookies in small coils or desired shapes onto baking sheet. Sift remaining cocoa over cookies; bake until cookies lift off parchment easily, about 2 hours.

COCOA MERINGUE KISSES



Cocoa Meringue Kisses image

Categories     Cookies     Chocolate     Egg     Dessert     Bake     Valentine's Day     Low Fat     Wheat/Gluten-Free     Kwanzaa     Summer     Bon Appétit

Yield Makes 40

Number Of Ingredients 6

1/2 cup sugar
1/4 cup unsweetened cocoa powder
Pinch of salt
3 large egg whites
1/8 teaspoon cream of tartar
1 tablespoon powdered sugar

Steps:

  • Preheat oven to 300°F. Line 2 heavy large baking sheets with foil or parchment paper. Sift 1/4 cup sugar, cocoa and salt into small bowl. Beat egg whites and cream of tartar in large bowl until soft peaks begin to form. Add remaining 1/4 cup sugar 1/2 tablespoon at a time and beat until medium-firm peaks form. Add cocoa mixture 1 tablespoon at a time and beat until 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 minutes. For drier, crisper cookies, bake meringues 40 minutes. Cool cookies on baking sheets. Sift powdered sugar over cookies.

COCOA MERINGUES WITH BERRIES



Cocoa Meringues with Berries image

Meringues can be challenging on a humid day, but if you're really craving one, meringues can be purchased at your favorite bakery. Add this sweet sauce, and you're all set! -Raymonde Bourgeois, Swastika, Ontario

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 2 servings.

Number Of Ingredients 15

1 large egg white
1/8 teaspoon cream of tartar
Dash salt
3 tablespoons sugar, divided
1 tablespoon baking cocoa
1/4 teaspoon vanilla extract
2 tablespoons finely chopped bittersweet chocolate
BERRY SAUCE:
2 tablespoons sugar
1 teaspoon cornstarch
2 tablespoons orange juice
1 tablespoon water
1/2 cup fresh or frozen blueberries, thawed
1/2 cup fresh or frozen raspberries, thawed
Grated orange zest, optional

Steps:

  • Place egg white in a small bowl; let stand at room temperature for 30 minutes. , Preheat oven to 275°. Add cream of tartar and salt; beat on medium speed until soft peaks form. Gradually beat in 2 tablespoons sugar. , Combine cocoa and remaining sugar; add to meringue with vanilla. Beat on high until stiff glossy peaks form and sugar is dissolved. Fold in chopped chocolate., Drop 2 mounds onto a parchment-lined baking sheet. Shape into 3-in. cups with the back of a spoon. Bake until set and dry, 50-60 minutes. Turn oven off; leave meringues in oven for 1 hour., In a small saucepan, combine sugar, cornstarch, orange juice and water. Bring to a boil; cook and stir 1 minute or until thickened. Remove from heat; stir in berries. Cool to room temperature. Spoon into meringues. If desired, top with grated orange zest.

Nutrition Facts : Calories 215 calories, Fat 4g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 102mg sodium, Carbohydrate 46g carbohydrate (41g sugars, Fiber 3g fiber), Protein 3g protein.

COCOA MERINGUE MUSHROOMS



Cocoa Meringue Mushrooms image

For a crop of "mushrooms" in realistic hues, we tinted some of the meringue with varying amounts of cocoa. Use these to create our Frosted Fruitcake or our Meringue Mushrooms Wedding Cake.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes about 3 dozen

Number Of Ingredients 4

Swiss Meringue
3 tablespoons unsweetened cocoa powder, sifted
2 ounces bittersweet chocolate, finely chopped
3 ounces white chocolate, finely chopped

Steps:

  • Preheat oven to 200 degrees. Line rimmed baking sheets with parchment paper; set aside. Divide meringue among three small bowls. Set one aside. Fold 1 tablespoon cocoa into the second portion, and 2 tablespoons cocoa into the third portion. Place each portion in an 18-inch pastry bag fitted with a large round 1/2-inch tip. Pipe domes, 1/2 inch to 2 inches in diameter, onto prepared baking sheets, and flatten the tips with a damp forefinger. Pipe stems onto baking sheets, making one to go with each "cap."
  • Bake the meringue shapes in the upper and lower thirds of the oven, rotating baking sheets halfway through, 1 hour; reduce oven temperature to 175 degrees. Continue baking until completely dry to the touch but not browned, 45 to 60 minutes.
  • Melt bittersweet chocolate in a small heatproof bowl over a pan of simmering water, stirring occasionally. Using a small offset spatula, spread bottoms of caps with a thin layer of dark chocolate, and let set. Melt white chocolate in another heatproof bowl set over a pan of simmering water. Let cool until thickened, and spread over dark chocolate. Use a toothpick to draw lines through the chocolate from the center to edge of caps; let set.
  • Using a paring knife, make a small hole in center of each coated cap. Dip one end of each stem in remaining white chocolate, and insert into a hole; let set.

HOT COCOA MERINGUES



Hot Cocoa Meringues image

Like the frothy topping on a cup of cocoa, these swirled chocolate meringue cookies are light, airy and-of course-dotted with marshmallows. For those who didn't grow up with meringues as a holiday cookie tray staple, it's a great time to get familiar with this delicate cookie. As alternative diets and gluten sensitivities become more prevalent, it's important to bake at least some cookies that'll make all your guests feel jolly, no matter how they eat! Like all meringues, this cookie does not use any flour, so it's gluten free. But we firmly believe that this cookie is much more about what is included than what isn't. Mixing Hershey's™ Special Dark™ cocoa in to part of the batter not only delivers rich chocolate taste (quite an accomplishment for a cookie that's so airy) but it also makes a beautiful swirl that makes them eye-catching. These cookies are perfect for bakers who want to expand their baking skills. Be sure to read the recipe all the way through before you start-a good idea for any cookie-so that you're set up to succeed!

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 5h25m

Yield 36

Number Of Ingredients 7

4 egg whites, room temperature
1/4 teaspoon cream of tartar
1/2 teaspoon pure vanilla
1 cup sugar
2 tablespoons Hershey's™ Special Dark™ cocoa
1/2 cup dark chocolate chips
3 tablespoons gluten-free vanilla marshmallows bits

Steps:

  • Heat oven to 275°F. Place oven racks in upper and lower third of oven. Line 2 large cookie sheets with cooking parchment paper.
  • In large bowl, beat egg whites, cream of tartar and vanilla with electric mixer on high speed until foamy. Beat in sugar, 1 tablespoon at a time; continue beating until stiff, glossy peaks form and sugar is almost dissolved, 5 to 6 minutes, scraping side of bowl occasionally. Do not underbeat.
  • In small bowl, place 2 cups of the meringue. Sprinkle cocoa through fine mesh strainer over top; fold cocoa into mixture. Place large piping bag fitted with large star piping tip on its side. Using large icing spatula, spoon half of white meringue so it covers one half of the length of inside of piping bag. Carefully spoon half of the cocoa meringue on top of the white in bag. On cookie sheet, pipe into 2-inch circles. Repeat filling piping bag and piping with remaining meringues.
  • Place both cookie sheets in oven. Bake 30 minutes. Turn off oven; leave meringues in oven with door closed 1 hour. Remove from oven, and place pans on cooling racks; continue to cool at room temperature, about 2 hours. Remove from parchment paper; place on cooling racks.
  • Place waxed paper or cooking parchment paper under cooling racks. In small microwavable bowl, microwave chocolate chips uncovered on High 30 to 60 seconds, stirring halfway through, until chips can be stirred smooth. Spoon into resealable food-storage plastic bag; partially seal bag. Cut small tip from corner of bag; drizzle chocolate over tops of cookies. Sprinkle mallow bits on tops of cookies. Let stand 1 hour 30 minutes or until chocolate is set. Store covered in airtight container in single layer.

Nutrition Facts : Calories 40, Carbohydrate 7 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Cookie, Sodium 5 mg, Sugar 7 g, TransFat 0 g

PASSOVER CHOCOLATE CHIP COCOA MERINGUES



Passover Chocolate Chip Cocoa Meringues image

An easy to make treat that everyone will enjoy for Passover or year round. Sift powdered sugar over meringues and add fresh strawberries to the dish for a lovely presentation. Works best with mini chocolate chips. Using parchment/cooking paper reduces the risk of burning the bottoms (can use foil instead).

Provided by LAURENCOHEN

Categories     Desserts     Cookies

Time 50m

Yield 20

Number Of Ingredients 5

½ cup white sugar
¼ cup unsweetened cocoa powder
1 pinch salt
3 egg whites
¼ cup mini chocolate chips

Steps:

  • Preheat oven to 300 degrees F (150 degrees C). Line 2 baking sheets with parchment paper. Sift 1/4 cup sugar, cocoa, and salt into a small bowl.
  • In a large bowl, beat egg whites with an electric mixer until soft peaks begin to form. Mix in remaining 1/4 cup of sugar gradually, and beat until medium-firm peaks form. Sprinkle in cocoa mixture gradually, and continue beating until egg whites are stiff. Fold in chocolate chips. Drop mixture onto baking sheets by rounded teaspoonfuls, spacing about 1 inch apart.
  • Bake in preheated oven for 40 minutes for crispy cookies. Cool cookies on baking sheets.

Nutrition Facts : Calories 34.6 calories, Carbohydrate 7 g, Fat 0.8 g, Fiber 0.5 g, Protein 0.8 g, SaturatedFat 0.5 g, Sodium 8.8 mg, Sugar 6.2 g

COCOA-ALMOND MERINGUE COOKIES



Cocoa-Almond Meringue Cookies image

Our Test Kitchen dreamed up these yummy chocolate, almond and coconut treats that taste just like a popular candy bar.

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 3 dozen.

Number Of Ingredients 8

4 large egg whites
1/2 teaspoon coconut extract
1/4 teaspoon almond extract
1/4 teaspoon vanilla extract
1/4 teaspoon cream of tartar
1/8 teaspoon salt
1 cup sugar
1/4 cup plus 1 tablespoon baking cocoa, divided

Steps:

  • Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Add the extracts, cream of tartar and salt; beat on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form and sugar is dissolved. , Fold in 1/4 cup cocoa. Place mixture in a pastry bag; cut a small hole in the corner of bag. Pipe meringue in 2-in. circles onto parchment-lined baking sheets. Bake at 250° for 50-60 minutes or until set and dry. Turn off oven; leave cookies in oven for 1-1/2 hours. , Dust cookies with remaining cocoa. Carefully remove from parchment. Store in an airtight container.

Nutrition Facts : Calories 26 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 14mg sodium, Carbohydrate 6g carbohydrate, Fiber 0 fiber), Protein 1g protein.

COCOA-SPICE MERINGUES WITH CHOCOLATE CREAM



Cocoa-Spice Meringues with Chocolate Cream image

Categories     Milk/Cream     Mixer     Chocolate     Egg     Dessert     Bake     Spice     Bon Appétit

Yield Serves 6

Number Of Ingredients 17

MERINGUES
1 cup powdered sugar
3 tablespoons unsweetened cocoa powder
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
3/4 cup egg whites (5 to 6 large)
1/2 teaspoon cream of tartar
11 tablespoons sugar
CHOCOLATE CREAM
1/2 cup whipping cream
10 ounces bittersweet (not unsweetened) or semisweet chocolate, finely chopped
1 1/2 cups chilled whipping cream
1 tablespoon unsweetened cocoa powder
1 tablespoon powdered sugar

Steps:

  • FOR MERINGUES:
  • Position 1 rack in center and 1 rack in bottom third of oven and preheat to 200°F. Line 2 heavy large baking sheets with foil. Cut out one 4x2-inch cardboard or paper rectangle. Using toothpick or wooden skewer, gently outline 11 rectangles on each sheet of foil, spacing 1 inch apart (do not pierce foil).
  • Sift first 7 ingredients into medium bowl. Using electric mixer, beat egg whites and cream of tartar in large bowl until soft peaks form. Add 2 tablespoons sugar and beat whites until firm and glossy. Beat in remaining 9 tablespoons sugar 1 tablespoon at a time, beating well after each addition. Continue to beat until very thick and stiff peaks form, about 3 minutes. Fold in spice mixture in 3 additions.
  • Working in batches, transfer meringue to pastry bag fitted with 1/4-inch-diameter plain tip. Starting at 1 short end of each outlined rectangle, pipe meringue in crosswise lines to fill rectangles completely. Bake until dry and crisp, reversing baking sheets after 1 hour, about 2 hours.
  • Remove baking sheets from oven. Transfer foil with meringues to racks; cool. Peel foil from meringues. (Can be made up to 4 days ahead. Layer meringues between sheets of waxed paper in airtight container. Store at room temperature.)
  • FOR CHOCOLATE CREAM:
  • Bring 1/2 cup cream to boil in heavy medium saucepan. Remove from heat. Add chocolate and whisk until smooth. Cool completely, whisking occasionally, about 20 minutes.
  • Using electric mixer, beat 1 1/2 cups cream in large bowl until soft peaks form. Fold in chocolate mixture in 4 additions.
  • Line baking sheet with foil. Spread 2 tablespoons chocolate cream atop 1 meringue, leaving 1/2-inch border around edges. Top with second meringue. Repeat layering with 2 tablespoons chocolate cream and third meringue. Place meringue stack on prepared baking sheet. Repeat layering with 2 tablespoons chocolate cream and third meringue. Place meringue stack on prepared baking sheet. Repeat with 15 more meringues and chocolate cream to make 6 meringue stacks total.
  • Place remaining 4 meringues in plastic bag and close tightly. Using rolling pin, finely crush meringues. Place meringue crumbs in shallow dish.
  • Spread enough remaining chocolate cream around sides (not tops) of meringue stacks to cover. (Reserve any remaining chocolate cream for another use.) Coat sides with meringue crumbs. Refrigerate pastries at least 1 hour. (Can be made 1 day ahead. Cover and keep chilled.)
  • Sift cocoa powder and powdered sugar evenly over pastries and serve.

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From theironyou.com


CHOCOLATE SWISS MERINGUE BUTTERCREAM – SUGAR GEEK SHOW
2020-01-22 Cool to 90ºF. Bring 2" of water to a boil in a medium saucepan then reduce heat until it's just simmering. Place your metal or glass mixing bowl on top. The bowl should not be touching the water. Place egg whites and sugar in the bowl and whisk occasionally to dissolve the sugar and keep the egg whites from cooking.
From sugargeekshow.com


COCOA MERINGUE BITES {RECIPE} - KITCHEN FROLIC
2012-11-19 ingredients. 1 cup confectioners' sugar, plus extra for dusting 1/3 cup unsweetened cocoa powder 4 large egg whites, at room temperature pinch of salt
From kitchenfrolic.ca


CLEMENTINE & COCOA NIB MERINGUES RECIPE | EATINGWELL
Step 4. Meanwhile, pulse confectioners' sugar and cocoa nibs in a food processor until finely ground, about 90 seconds. Step 5. Sprinkle clementine zest and the cocoa-sugar over the meringue and gently fold in until just combined. Transfer to the piping bag.
From eatingwell.com


COCOA MERINGUE COOKIES RECIPE - DILOCIOSA
2021-01-31 Add chopped white chocolate, cocoa powder and the other optional items you want to use. Using a spatula, gently fold it in. With a ice cream scoop, scoop 10 balls of the meringues onto the parchment paper. For meringues chewy inside bake for 45 minutes. For crunchy ones bake them for 1 hour and 20 minutes. Author dilociosa.
From dilociosa.com


COCOA MERINGUE PUFFS RECIPE - SIMPLE CHINESE FOOD
Puffs: 80 grams of butter, 160 grams of water, 3 grams of cocoa powder, 90 grams of low powder, 4 eggs, 10 grams of sugar. Puff pastry production: cut butter into pieces and soften at room temperature
From simplechinesefood.com


DOUBLE CHOCOLATE MERINGUE COOKIES - ONCE UPON A CHEF
Set two oven racks in the middle positions and preheat the oven to 350°F. Line two baking sheets with parchment paper. Break the chocolate into small pieces into a microwave-safe bowl. Microwave in 20-second intervals, stirring in between each bout of heat, until about 75% melted.
From onceuponachef.com


COCOA MERINGUES RECIPES
Gradually beat in 2 tablespoons sugar. , Combine cocoa and remaining sugar; add to meringue with vanilla. Beat on high until stiff glossy peaks form and sugar is dissolved. Fold in chopped chocolate., Drop 2 mounds onto a parchment-lined baking sheet. Shape into 3-in. cups with the back of a spoon. Bake until set and dry, 50-60 minutes. Turn oven off; leave meringues in …
From recipes.servegame.org


THE EASIEST CHOCOLATE SWISS MERINGUE BUTTERCREAM RECIPE
Step 6. Add the vanilla extract and then sift the cocoa powder into the mixture. Whip it all until it is stiff. If after 8 minutes it has not thickened up, place it in the fridge to cool for a quarter of an hour and try again. Remember, continue mixing until you get a stiffer, pipeable buttercream.
From cakedecorist.com


COCOA MERINGUE DROPS RECIPE - FOOD NEWS
Beat egg whites and cream of tartar in large bowl until soft peaks begin to form. Add remaining 1/4 cup sugar 1/2 tablespoon at a time and beat until medium-firm peaks form. Add cocoa mixture 1 tablespoon at a time and beat until meringue is stiff and glossy. Drop meringue onto prepared baking sheets by rounded teaspoonfuls, spacing 1 inch apart.
From foodnewsnews.com


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