Ingredients and Weight:
- 4 large egg whites
- 1 cup granulated sugar
- ½ cup unsweetened cocoa powder
- 1 tablespoon instant espresso powder
- 1 teaspoon vanilla extract
- Pinch of salt
Preparation Time:
15 minutes
Cooking Time:
1-2 hours
Difficulty Level:
3 (Moderate)
Preparation Method Steps:
- Preheat oven to 200°F (93°C). Line a baking sheet with parchment paper.
- In a large bowl, whip the egg whites and salt until stiff peaks form.
- Gradually add the sugar, one tablespoon at a time, beating until the meringue is thick and glossy.
- In a small bowl, whisk together the cocoa powder and espresso powder.
- Fold the cocoa mixture into the meringue until just combined.
- Stir in the vanilla extract.
- Spoon the meringue mixture into a piping bag fitted with a star tip.
- Pipe 1-inch cookies onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 1-2 hours, or until the cookies are crisp and dry to the touch.
- Let cool completely on the baking sheet.
Nutritional Information:
One cookie contains:
* Calories: 90
* Fat: 0g
* Carbohydrates: 17g
* Protein: 2g
Dish Characteristics:
- Crispy and airy
- Rich chocolate flavor
- Infused with espresso for a hint of bitterness
- Visually appealing with star-shaped design
User Comments:
- "These cookies are the perfect balance of sweetness and bitterness."
- "They are so light and airy, they melt in your mouth."
- "The espresso adds a sophisticated touch."
- "They are easy to make and look impressive."
- "Great for impressing guests or indulging in a special treat."
Special Precautions and Tips:
- Make sure the egg whites are completely free of any yolks, as yolks can prevent the meringue from whipping properly.
- Do not overbeat the meringue, as this can make it tough.
- If the cookies start to brown too quickly during baking, reduce the oven temperature to 175°F (79°C).
- Store the cookies in an airtight container at room temperature for up to 3 days.
