119 PAULA DEEN’S FALL BAKING
4 large egg whites, room
temperature
1 cup sugar
1⁄8 teaspoon cream of tartar
4 tablespoons unsweetened cocoa
powder, divided
½ teaspoon vanilla extract- Preheat oven to 200°. Line baking
sheets with parchment paper or nonstick
baking mats. - In the top of a double boiler, combine
egg whites, sugar, and cream of tartar.
Cook over simmering water, whisking
constantly, until sugar is dissolved
and mixture registers 140° on a candy
thermometer.- Beat mixture with a mixer at medium-
low speed for 2 minutes. Increase mixer
speed to medium, and beat for 2 minutes.
Increase mixer speed to high, and beat
until stiff peaks form, about 6 minutes.
Fold in 2 tablespoons cocoa and vanilla. - Spoon meringue into a pastry bag
fi tted with a large round tip. Pipe mixture
onto prepared pans. Dust with remaining
2 tablespoons cocoa. - Bake until fi rm and dry, about 2 hours.
Let cool completely on a wire rack. Store
in an airtight container for up to 3 days.
Chocolate Meringue Cookies
Makes about 36