Preparation Time: 10 minutes
Cook Time: 1 hour
If you tire of serving the same old boring desserts night after night, give these unique little gems a try. They're lighter than air and delicately chocolaty but supremely minty. They aren't too sweet, either, so one or two will be enough to sate your sweet tooth and soothe your stomach. These cookies also aren't specific to any holiday, so feel free to make them when you're in the mood for something different; don't wait for Christmas!
- 2 tbsp. cocoa powder
- 1/2 cup superfine sugar
- 2 large egg whites, at room temperature
- 1/4 tsp. cream of tartar
- 1/2 tsp. peppermint extract
- Pinch of kosher salt
Preheat the oven to 250 degrees. Spray two baking sheets with nonstick cooking spray.
In a small bowl, sift together the cocoa powder and sugar. In the bowl of a stand mixer fitted with the whisk attachment, add the egg whites, cream of tartar and salt. Crank the speed to the highest it will go and when the egg whites form soft peaks, start adding the sugar mixture a tablespoon at a time, letting it combine for 1 minute before adding the next addition. Eventually the mixture will form stiff peaks. Add the peppermint extract right at the end and mix briefly.
Drop the mixture using a small cookie scoop onto the baking sheets. Place in the oven and bake for 1 hour. Turn off the oven and crack the door slightly. Leave the meringues to cool for two hours or overnight.
Store the meringues in an airtight container and do not freeze.