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Ingredients
- 1 cup confectioners sugar
- 1 Tablespoon cornstarch
- ¼ cup cocoa powder
- 5 egg whites
- ½ cup granulated sugar
- ½ teaspoon cream of tartar
- pinch of salt
- ½ teaspoon instant espresso powder
Instructions
- Preheat the oven to 335 degrees. Place a piece of parchment paper on a baking sheet. Trace desired sized circles on the paper.
- Sift together the confectioners sugar, cornstarch, cocoa, cream of tartar, salt and espresso powder.
- Beat the egg whites in a large bowl with an electric mixer. When the whites form soft ears, start to slowly add the granulated sugar and continue to beat the whites until they form shiny, firm peaks. Reduce the mixer speed to low and add the cocoa mixture 1 tablespoon at a time and beat just until blended.
- Carefully spoon meringue into a pastry bag, and pipe meringue filling each circle. If you do not have a pastry bag, you can also place a spoonful of meringue on each circle and spread it evenly with a spatula until it fills the circle neatly.
- Bake meringues for 15 minutes. Turn oven off and leave meringues in oven for at least 6 hours.