Mama made some adorable little meringue cookies!

Actually, this is my second attempt – the first was not documented on account of an unprecedented pastry bag mishap. You see, I mistakenly used a tiny, tiny pastry tip, one that I had no business considering as a suitable option for this particular application. As a result, I had a minor temper tantrum, my meringue fell flat and my cookies were stupid.

Flash forward a few weeks to when I am in better spirits and have procured a giant Ateco drop flower pastry tip… Now… I can do this.

Started out with 1/4 unsweetened Dutch processed cocoa powder (oh, hi Whole Foods bulk aisle!)…

1 cup superfine sugar…

1/2 tsp vanilla extract…

And 1/4 tsp cream of tartar, that magical egg white stabilizer that I just can’t get enough of these days.

Added the sugar and cream of tartar to 4 room temperature egg whites…

Whisked it all together in my double boiler set up until the sugar was dissolved and the eggs were warm to the touch (about 2 minutes).

Removed the egg whites from the heat and beat them on low, gradually increasing to high…

Mixing, mixing…

Until they were at a stiff peak (about 10 minutes).

Ahhh, creamy, glossy egg whites!

Sifted the cocoa powder into the egg whites…

And folded it in… keepin it streaky!

Spooned my meringue into a big ziploc fitted with a big drop flower pastry tip…

Lined two baking sheets with parchment and piped like there was no tomorrow!

Into the oven they went, 175F for 2 hours and some change (about 15 minutes worth of change). And bam!

Almost 70 bite-size cocoa meringues!

Yay!

Recipe adapted from Every Last Cookie

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