Since I wasn't thrilled with the flavor of the cardamom meringues, I decided I would try good old fashioned chocolate for a flavor. Here's the recipe I used:
3 egg whites, room temp and carefully divided
1/8 teaspoon cream of tartar
1/2 teaspoon vanilla extract
2/3 cup white sugar
1 tablespoon unsweetened cocoa powder
First I beat together the egg whites, vanilla and cream of tartar. I think the cream of tartar was the key, because of the leavening action. It allowed me to slowly add my sugar and then, at last, the elusive..... Stiff Peaks! Yes!
Then it was time to gently fold in the cocoa powder, which I totally should have sifted before hand but I was too lazy. It was Saturday afternoon and I was a few beers in already.....
Instead of using a pastry bag, I simply filled a big freezer bag with the batter, and snipped off one of the corners. Then I piped the meringue into pretty little kisses on my baking sheet.
I'm a big fan of these and I'll definitely be making them again. next up on the baking agenda is a trial-run of my wedding cookie project (you didn't think I'd get married without baking for my own wedding did you?) I'll have to figure out how to share the trial run with ya without giving away the final project. It's gonna be the bomb.