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Ingredients
| eggs: 3 (whites//room temperature) |
| cream of tartar: 1/8 tsp |
| granulated sugar: 1/2 cup |
| unsweetened cocoa powder (sifted): 3 Tbl |
| cornstarch: 1 Tbl |
| pecans: 1/4 cup (finely chopped) |
Cocoa Kisses
Credit: Food.com
User rating:
-
Prep Time
25 min -
Cook Time
35 min -
Servings
60 serving(s)
Tags
- Position rack in upper third of oven and preheat to 325 degrees.
- Lightly oil 2 nonstick cookie sheets.
- Beat whites at medium speed until foamy.
- Add cream of tartar and continue beating until soft peaks form.
- Add 1/4 cup sugar ,1 tablespoon at a time, and beat until whites are stiff and shiny but not dry.
- Sift cocoa, cornstarch, and remaining 1/4 cup sugar together.
- Sprinkle half of mixture over whites;using rubber spatula, gently fold in just until blended.
- Repeat,folding in remaining cocoa mixture, then pecans.
- Spoon mixture into pastry bag fitted with 1/2-inch star tip.
- Pipe mixture onto prepared sheets into 1-to 1 1/2-inch rounds (or drop by teaspoonfuls).
- Bake cookies until set, about 35 minutes.
- Cool slightly.
- Using spatula, gently transfer cookies to racks to cool completely.
- Can be prepared 1 day ahead. Store airtight at room temperature.