Last week we ended up using quite a few egg yolks between egg nog and homemade ice cream. I know many of you might throw those in an omelet but I had about 8 of them which would have made for a very bland omelet.
Marshmallows and meringues are my two favorite things to do with egg whites. Since it’s December and all I’ve gone spice crazy so I started off trying to make cocoa meringues and then went sideways with cinnamon and nutmeg. I love how they came out, with just a hint of cocoa and strong spice notes. They were perfectly crunchy on the outside but a little too chewy inside for my tastes – they could have used another minute but by the time they were cool enough for me to test them the pot roast had moved into the oven and there was no going back.
These are so simple to make that a 3 year old can do most of the work provided you have a stand mixer.
Cocoa Spice Meringue Cookies
4 egg whites
pinch cream of tartar
1 cup of organic sugar
4 tablespoons cocoa powder
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
Preheat the oven to 300F. In the bowl of a standing mixer beat egg whites, cream of tartar and salt on high until soft peaks form. Add the sugar in a slow but constant stream, beating until stiff peaks form. Add the cocoa powder and spices.
Drop from rounded tablespoonful onto a parchment of silpat lined cookie sheet and bake for about 40 minutes. Makes about 4 dozen cookies.