Chocolate Meringue Hearts
- 4 - egg whites
- 1/8 teaspoon - cream of tartar
- 1/2 teaspoon - vanilla extract
- 1 cup - Domino ® Granulated Sugar
- 3 tablespoons - unsweetened cocoa powder
Line 3 cookie sheets with parchment paper. Using a heart-shaped, 4-inch cookie cutter, trace 6 hearts onto the parchment using non - toxic marker or colored pencil to create an outline. Turn parchment over and place on cookie sheet with printed side facing down. Lightly spray the clean side with cooking spray and set aside.
Preheat oven to 300°F. In a large bowl, beat egg whites, cream of tartar and vanilla until foamy and soft peaks begin to form. Slowly add sugar and beat until stiff, glossy peaks form. Sift the cocoa over the meringue to avoid any lumps and gently fold until fully combined.
Spoon meringue into pastry bag with large open star tip, and trace heart outlines on cookie sheet. Thickness prior to baking should be about 1/2 to 3/4 inch thick on all sides.
Bake for 30 minutes. Remove from oven and cool completely before removing with spatula.
Store in an airtight container for 3 to 5 days at room temperature, or fill with whipped cream and fresh strawberries and serve immediately.
Yields 18 hearts.
For richer flavor and deeper color, use Dutch Processed Cocoa Powder.