Serving Size : 30
2 ounces unsweetened baking chocolate
3/4 cup confectioners’ sugar, sifted
3 tablespoons unsweetened cocoa powder, sifted
3 large egg whites
1/2 teaspoon cream of tartar
1/2 cup sugar
Line cookie sheet with foil. Finely chop baking chocolate squares in a blender and set aside. In a small bowl combine confectioners’ sugar and cocoa with a wire whisk. In a med. bowl beat egg whites and cream of tartar with an electric mixer at med. speed until mixture thickens. Increase speed to high, while adding sugar slowly. Beat until mixture forms stiff peaks and turns glossy. Gently fold in cocoa mixture and chopped chocolate with a rubber spatula. Fold ingredients into egg whites until mixture is uniformly brown with no streaks. Fill a pastry bag fitted with a large star tip with the meringue. Pipe meringue in decorative shapes onto foil-lined baking sheets. Preheat oven to 200 degrees. Allow meringues to dry at room temperature for about 45 min or until not sticky. (Don’t try making these on humid or rainy days.) Bake for 1 hour. when cool, remove from foil with a metal spatula.