Ethereal Simplicity: Swiss Chocolate Meringues

Ethereal and lighter than air, home made meringues are an easy treat that will delight the senses.  Basic meringue has endless uses but one the most straight forward, is the meringue cookie.  The recipe below uses basic pantry staples and can be flavored in countless ways.  It can also be piped in to any design imaginable.  My son Michael age 9, actually piped the meringues in the picture using a pastry bag fitted with a star tip.  He was positively in orbit that he could make what he called "professional grade cookies" with a simple twist of his wrist.  However, if you do not have a pastry bag, please don't fret.  Meringue cookies can be made by simply plopping lofty dollops of batter on to a parchment lined baking sheet.  The only piece of equipment which I might argue is necessary to make these cookies, is a mixer.  That being said, if you have Julia Child's guns, you could probably get away without using one.  Please find my Swiss Chocolate Meringue recipe below.  And for Patti, Please know that you can substitute your sweetener in place of the sugar in the appropriate proportion.

Rachel's Swiss Chocolate Meringues

7 large egg whites at room temperature

1 cup granulated sugar

1/3 cup really good quality cocoa powder

pinch of cream of tartar (optional)

Preheat your oven to 225.  Whip the egg whites and a pinch of cream of tartar, using a mixer on medium high until medium peaks form.  While the mixer is running on low, slowly pour in the sugar and then the cocoa.  Mix on medium until glossy and fully incorporated.  Fill a pastry bag and pipe in desired shapes or simply dollop in small mounds on a baking sheet lined with parchment.  Bake for 1 1/2 hours until completely dry to the touch.  Allow to cool and store in a single layer.

Depending on the size of each cookie, this recipe makes around two dozen.