Dutch Chocolate Meringues
Makes about 6 dozen cookies
|1/4||cup finely chopped pecans|
|2-1/2||tablespoons unsweetened cocoa powder (preferably Dutch process)|
|3/4||cup granulated sugar|
|Powdered sugar (optional)|
- Preheat oven to 200°F. Line cookie sheets with foil; grease well. Set aside.
- Place pecans and cocoa in medium bowl; stir to combine.
- Beat egg whites and salt in clean large bowl with electric mixer at high speed until light and foamy. Gradually beat in granulated sugar until stiff peaks form.
- Gently fold pecan mixture into egg white mixture with rubber spatula by gently cutting down to bottom of bowl, scraping up side of bowl, then folding over top of mixture. Repeat until pecan mixture is evenly incorporated.
- Spoon batter into pastry bag fitted with large plain tip. Pipe 1-inch mounds 2 inches apart on prepared cookie sheets. Bake 1 hour. Turn oven off. Do not open oven door; let stand in oven until set, 2 hours or overnight.
- When cookies are firm, carefully peel cookies from foil. Dust with powdered sugar, if desired. Store loosely covered at room temperature up to 2 days.
Pipe same number of 1-inch-tall "stems" as mounds. Bake as directed in step 5. When cookies are firm, attach "stems" to "caps" with melted chocolate. Dust with sifted unsweetened cocoa powder.
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