Ingredients Jump to Instructions ↓

  1. 3 egg whites

  2. 1/4 teaspoon cream of tartar

  3. 1/4 teaspoon salt

  4. 1 cup sugar

  5. 3 tablespoons baking cocoa

  6. 3 tablespoons miniature semisweet chocolate chips

  7. 3 tablespoons finely crushed almonds

Instructions Jump to Ingredients ↑

  1. Place egg whites in a large mixing bowl; let stand at room temperature for 30 minutes. Beat egg whites until foamy. Add cream of tartar and salt; beat until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating on high until stiff peaks form, about 6 minutes. Beat in cocoa. Fold in chocolate chips and nuts if desired.

  2. Cut a small hole in the corner of a pastry or plastic bag; insert No.

  3. round tip. Spoon meringue into bag. Pipe 1-1/2-in. hearts 2 in. apart onto lightly greased baking sheets. Bake at 300 degrees F for 20-25 minutes or until firm to the touch. Remove to wire racks to cool. Store in an airtight container.


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