These cookies are unbelievably light and fluffy. Feel free to make these without the cocoa powder; my kids love chocolate, so I usually make the chocolate variety, but the plain ones are just as good. Please note that these cookies, while they don’t have many ingredients, take a long time to make. After baking them, you must leave them in the oven overnight. Also, avoid making these on a rainy or very humid day, as meringues tend to get gummy in high humidity.
Ingredients:
1 cup egg whites
Pinch of salt
¼ cup unsweetened cocoa powder
1/8 tsp. cream of tartar
1 cup sugar
Preheat your oven to 250 degrees. In a large mixing bowl, beat the egg whites and salt until foamy. Add the cocoa powder and cream of tartar and beat until peaks begin to form. Slowly add the sugar and continue to beat until stiff peaks form. Using a pastry bag with a large star tip (or a zip-top bag with a hole cut in the corner) pipe the cookies onto a baking sheet lined with parchment paper. Bake at 250 for approximately 45 minutes. Turn off the oven and allow cookies to sit in oven for at least 8 hours (or overnight). Store cookies in an airtight container.